Easy No Bake Vegan Oreo Cheesecake – No Nuts, No Tofu!

posted by Britt Berlin on Jan 6, 2023 (last updated May 7, 2024) 6 comments »

These ridiculously creamy no bake vegan Oreo cheesecake is loaded with crushed Oreo cookies, Oreo filling, and the silkiest vanilla bean cheesecake batter. Topped with a 2 ingredient dairy free chocolate ganache, it’s the easiest no bake dessert that’s for cookies n’ cream lovers only!!

slice of no bake Oreo cheesecake on a plate

If you’ve had your doubts that vegans can really do it better, well, let this vegan cheesecake recipe settle the debate.

Because your jaw will be on the floor after one bite.

I based the recipe off of my vegan no bake biscoff cheesecake and vegan no bake cheesecake bars, and made the filling even MORE lush and luxurious. We have an ultra lush and creamy, silky smooth and rich no bake Oreo cheesecake batter set on a 2 ingredient cookie crust, and topped with a 2 ingredient chocolate ganache.

Basically, for cookie lovers only.

It’s heaven in a bite. Filled with Oreos. And deliciously sweetened cream cheese. All dairy free, no eggs, and NO sacrifice on flavor or texture. To be honest, even your non-vegan friends and family will think this isn’t vegan.

And if you’re an ultra cookie lover, then you must also check out my vegan cookie dough cheesecake 🙂 It’s like cookie dough cake meets vanilla bean cheesecake, and it is LOVELY.

Psst! If you love cheesecake in general, check out more of my no bake and baked vegan cheesecake recipes here!

The simplest ingredients.

Vegan cream cheese: So I recently found this new vegan cream cheese called Nature’s Fynd vegan cream cheese, and it is lovely AND nut free/soy free. I recommend it over violife (that one sets a bit too much). Otherwise, for nut lovers like me, you can use Kite Hill, or even Tofutti if you’d like. I also have a nut free soy free homemade vegan cream cheese that’s perfect for this recipe (but does require a bit of work, i.e. it’s not a same day kinda thing!).
Vegan dairy free yogurt: I love to use Forager Project here. But that contains nuts, so you can use soy milk yogurt or coconut milk yogurt!
Heavy vegan cream or dairy free milk: You can use either here. I like to use Silk! Heavy Vegan Cream, but this also works with coconut cream or coconut milk, soy milk, or oat milk. The heavier the dairy free milk the better!
Sugar: Use organic granulated sugar, like Florida Crystals, to ensure that it’s vegan!
Vanilla extract
Vegan butter: You can also swap in coconut oil.
Vegan chocolate cookie sandwiches: Oreos, or an off-brand will work here!

Can I make this a gluten free Oreo cheesecake?

You can absolutely make this vegan Oreo cheesecake gluten free as well! To do so, you’ll need gluten free chocolate cookie sandwiches or use my homemade gluten free vegan Oreos.

Oreo did come out with gluten free Oreos, so you can also use those!

For this Oreo cheesecake, I recommend using:

A large food processor – to make the crust and filling.
A bowl and whisk – to make the ganache!

Overview: How to make vegan Oreo cheesecake:

Here we’ll go over a brief overview of the process on making a vegan Oreo cheesecake. If this is your first time making a vegan cheesecake, or even a regular cheesecake, don’t worry! The process is fairly straight forward, and you’ll be shocked at your end results 🙂

We’ll start with the crust. All you’ll need is crushed Oreo cookies and vegan butter.

Simply plus everything together until it’s crumbly. Then press the dough into a prepared springform pan. Set the crust in the freezer while you make the filling next!

Making the Oreo cheesecake filling:

I love using a food processor to make my vegan cheesecake fillings. It’s just so much easier, and with vegan cheesecakes, it’s hard to over mix, since we don’t have eggs.

You’ll first start by creaming together the cream cheese and yogurt. Then add in the remaining ingredients, save for the crushed Oreos. Cream together until light and fluffy.

Then fold in the crushed Oreos until they’re evenly distributed.

Pour into your cheesecake crust, and set in the freezer!

Britt’s (no) baking tip:

Line the walls of your cheesecake pan with parchment paper as well- this will save you from ripping your cheesecake if you’ve let it set at room temperature too long!

I simply slice strips of parchment paper, and grease the walls of my springform pan. Press the strips against the walls, and you’re done!

Can I bake this cheesecake?

Okay so technically, when I originally shared this recipe, it was a baked cheesecake. However, for the summer months, we really try to avoid turning on our oven excessively (if you live in Florida, then you KNOW how hot it gets).

So I adapted the Oreo cheesecake to be no bake instead- and therefore, I actually adapted the ratios as well! Baking this cheesecake won’t really work, even with a water bath, because you’d have to add an additional “egg” replacement (cornstarch or arrowroot starch).

If you’d like a baked cheesecake though, check out my brownie cheesecake, and fold some Oreos into that as well! It’s delicious!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!