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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!
Course Dessert
Cuisine American
Diet Gluten Free, Vegan
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 10
Calories 537kcal


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


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.



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.


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