Vegan Oreo Cheesecake (Gluten Free)

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This vegan Oreo cheesecake is a decadent plant-based dessert that is no-bake, super easy to prepare, and will satisfy your sweet tooth!

I gotta admit, I am such a sucker for a good cheesecake. It’s rich, creamy, decadent, and made all the more delicious with a yummy crust. But in an effort to offer you more plant-based friendly dessert options, we put our thinking caps on to develop a dairy free cheesecake that doesn’t suck, still tastes like cheesecake, and isn’t a royal pain to prepare.

So I am happy to share this vegan Oreo cheesecake with ya’ll because let me tell you – it’s a SERVE. Not only is it easy to whip up but it will be guaranteed to impress any and all cheesecake lovers in your life! Get ready to be wowed.

Why This Recipe Works

This recipe is hands down one of my new favourites and I see myself preparing it for many gatherings and special occasions to come! Here are just a few reasons why I am in love with this vegan Oreo cheesecake:

• It’s no-bake
• It’s sweet and crunchy
• Uses less than 10 ingredients
• High protein (7 grams per slice)
• High Fibre (5 grams per slice)
• Gluten free
• 100% plant-based

Need I say more?

Key Ingredients

Crust – To make the crust we use three simple ingredients – Oreos, melted butter, salt. That’s it! We simply pulse these ingredients in the food processor and freeze until its hardened and voila! Couldn’t be easier than that.

Filling – Here’s where the magic happens. To make this cheesecake vegan, we use vegan cream cheese, and combine it with cashew yogurt, sugar, vanilla, and crushed Oreos. Depending on where you live, vegan cream cheese may or may not be tough to track down. If you’re lucky, you may find some in the health food section at your grocery store. Otherwise, you can order some online (this one here is one of my favourites). If you don’t need to make this recipe vegan, you can of course use regular cream cheese instead.

Frosting – If you wanted to add a little somethin’ somethin’ to decorate this Oreo cheesecake, we suggest adding some frosting and a few extra Oreos for good measure.

How to Make This Recipe

Step 1: Place Oreos in a food processor and pulse till it is crushed. Add in the melted butter and salt and pulse till it forms a crumb.

Step 2: Transfer the crumbs to a prepared springform pan and spread it evenly with a spatula.

Step 3: To a food processor, add the cream cheese, cashew yogurt, sugar, vanilla and pulse until it is well combined, smooth and luscious.

Step 4: Crush or chop 8 – 10 Oreo cookies.

Step 5: Add it to the cream cheese, mix till well combined. 

Step 6: Remove the springform pan from the fridge and add the cream cheese mixture to it. Spread evenly with a spatula and decorate with crushed Oreos, if desired. Cover the springform pan with plastic and store in the freezer for 4 hours or overnight until the cream cheese mixture is set. 

Expert Tips

To make this vegan Oreo cheesecake you will need two key pieces of equipment:

1. 8-inch springform pan
2. High-speed blender or food processor

To keep things simple, we used the same food processor to make the crust and filling and washing in between uses. But you can totally switch it up depending what equipment you have available – i.e. you can use an immersion blender for the filling and make the crust in a food processor or high speed blender. Your call!

Be mindful to not over stir the crushed Oreos to the cheesecake mixture as it can very easily turn the mixture brown. Simply fold them gently just enough so that everything is combined.

This recipe also takes about 4-5 hours to prepare so be sure to plan ahead if you are making this for a special occasion. The more time it has to set the better, so give yourself ample time.

Recipe FAQs

More Recipes You Might Like

We love a good cheesecake any day of the week! Here are some of our favourite vegan cheesecakes inspired recipes and frostings.

• Raw Vegan Cheesecake with Caramel Apples
• Easy No Bake Matcha Cheesecake (Vegan)
• Nutella Cheesecake Chocolate Cups (Vegan)
• Carrot and Banana Cake (wth Cream Cheese Frosting)

What is your favourite type of cheesecake? Would you try this Oreo version? Leave me a comment below!

Vegan Oreo Cheesecake (Gluten Free)

This vegan Oreo cheesecake is a decadent plant-based dessert that is no-bake, super easy to prepare, and will satisfy your sweet tooth!

4.84 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 10

Calories: 537kcal

Author: Abbey Sharp

Ingredients

For the Crust

• ▢ 22 gluten free Oreos
• ▢ ¼ or 4 tbsp cup vegan butter melted (about 55g)
• ▢ ¼ teaspoon sea salt

For the Filling

• ▢ 2 cups vegan cream cheese
• ▢ 1 cup vegan cashew yogurt
• ▢ ½ cup granulated sugar
• ▢ 2 teaspoon vanilla
• ▢ 8-10 gluten free oreos crushed

For the frosting

• ▢ 1 cup vegan frosting
• ▢ 6 – 8 Oreo Cookies

Instructions

Prepare the crust

• Line the bottom of an 8 inch springform pan with parchment. This will help ensure you can remove your cheesecake with ease.
• Place Oreos in a food processor and pulse till it is crushed. Add in the melted butter and salt and pulse till it forms a crumb. You can also make the crumbs by placing the Oreos in a bag and hitting it with a rolling pin till it is crushed.
• Transfer the crumbs to your prepared springform pan and spread it evenly with a spatula. Press into a flat layer using the back of a cup or a tall glass. Ensure it is nice and compact that way it keeps its shape after cutting. Keep it in the fridge to chill while you prepare the filling.

Prepare the cream cheese filling

• Give the food processor a quick rinse. Add the cream cheese, cashew yogurt, sugar, vanilla and pulse until it is well combined, smooth and luscious. Remove this into a bowl.
• Crush or chop 8 – 10 Oreo cookies and add it to the cream cheese, mix till well combined.
• Remove the springform pan from the fridge and add the cream cheese mixture to it. Spread evenly with a spatula. You can decorate it with crushed Oreos if desired. Cover the springform pan with plastic and store in the freezer for 4 hours or overnight until the cream cheese mixture is set.
• Remove the cheesecake from the freezer and let it sit at room temperature for 1 hour before serving. Gently ease it out of the springform pan with a knife or an offset spatula.
• Decorate with vegan frosting and a few more Oreo cookies.
• Leftovers can be stored in the refrigerator, it does not have to be kept in the freezer.

Video

Notes

To make this vegan Oreo cheesecake you will need two key pieces of equipment:

1. 8-inch springform pan
2. High-speed blender or food processor

To keep things simple, we used the same food processor to make the crust and filling and washing in between uses. But you can totally switch it up depending what equipment you have available – i.e. you can use an immersion blender for the filling and make the crust in a food processor or high speed blender. Your call!

Be mindful to not over stir the crushed Oreos to the cheesecake mixture as it can very easily turn the mixture brown. Simply fold them gently just enough so that everything is combined.

This recipe also takes about 4-5 hours to prepare so be sure to plan ahead if you are making this for a special occasion. The more time it has to set the better, so give yourself ample time.

Nutrition

Calories: 537kcal | Carbohydrates: 66g | Protein: 7g | Fat: 30g | Saturated Fat: 10g | Sodium: 525mg | Potassium: 158mg | Fiber: 5g | Sugar: 44g | Vitamin C: 3mg | Calcium: 74mg | Iron: 5mg

Tried this Recipe? Pin it for Later!Mention @AbbeysKitchen or tag #abbeyskitchen!

If you tried making this vegan Oreo cheesecake, let me know your thoughts down in the comments below!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.