Vegan Oreo Cheesecake [6 Ingredient]

Indulgent 6-ingredient vegan Oreo cheesecake combines decadent dairy-free cookies and cream filling with a cookie base – a crowd-pleasing vegan Oreo recipe!

6-Ingredient Baked Vegan Oreo Cheesecake

Calling all Oreo lovers! This one is for you. This vegan Oreo cheesecake is a rich and indulgent decadent dessert made with super smooth and creamy vegan cookies and creamy cheesecake filling with morsels of Oreo throughout and a yummy cookie base. It’s perfect for any special occasion. Plus, no one can tell it’s vegan!

Instead of relying on ingredients like cashews or tofu (like my vegan chocolate peanut butter pie), this dairy-free Oreo cheesecake recipe uses a simple vegan swap of dairy-free cream cheese for a soy-free, nut-free, dairy-free treat that tastes just like the original.

Plus, it might look like it takes hours to make, but it’s actually really simple to throw together (no water bath necessary) with 6 simple ingredients. The hardest part is having patience for it to set. Once ready, this vegan Oreo-baked cheesecake is child and adult-approved, a decadent treat for Oreo lovers, and it even stores and freezes well for fuss-free entertaining.

Ingredients for Oreo Cheesecake

The Vegan Cheesecake Filling

• Vegan cream cheese: Use a high-quality, full-fat, thick dairy-free cream cheese (unflavored, of course).
• Sugar: All you need is regular sugar (use organic to ensure it’s vegan), though it’s best to use super-fine sugar if possible.
• Cornstarch: This thickens the egg-free cheesecake filling while baking.
• Vanilla extract: Use natural vanilla for the best flavor.
• Oreos: Classic Oreos are already vegan. Other similar sandwich cookies, like from Nature’s Own, would work, too.

You can also use extra Oreos (whole, crushed, and crumbs) to decorate the Oreo vegan cheesecake.

The Oreo Cheesecake Crust

• Oreos: Use regular or vegan chocolate crème filled Oreos.
• Vegan butter: It’s best to use unsalted vegan butter – a block version is best, like Miyoko’s/ Earth Balance.

Optional add-ins & Recipe Variations

• Salt: Just a pinch of salt enhances the vegan chocolate flavor and balances sweetness.
• Mint Oreo cheesecake: Use mint Oreos, add 1 - 1 ½ tablespoon of peppermint extract to the filling, and optionally, a few drops of green food coloring.
• Chocolate Oreo cheesecake: I haven’t tried (yet), but I think adding 4-6 oz. of melted bittersweet vegan chocolate to the filling (make sure it’s room temperature and add it in slowly to avoid clumps) will create a decadent chocolate filling. 2-3 tablespoon sweetened cocoa powder could also work. Let me know in the comments if you try.
• Other toppings: There are several options I love.
  • Chocolate ganache topping
• • Chocolate shavings
• • Vegan chocolate spread (heated to thin it)
• • Coconut whipped cream
• • Raspberry sauce
• • Caramel sauce
  • Fresh berries
• Coffee: Add just a small amount of Instant coffee powder or espresso powder to the vegan cheesecake filling.

How to Make Vegan Oreo Cheesecake

• 1) First, transfer 25 Oreos to a food processor and pulse into a sand consistency, then add the vegan butter and pulse to thoroughly combine.

To do it by hand, place the Oreos in a Ziplock/Stasher bag and bash them with a rolling pin or similar heavy object.

• 2) Transfer the Oreo crumb mixture to a parchment-paper-lined 9-inch spring-form pan using your hands/ the flat base of a glass to compact it until evenly spread. Then, set aside.

• 3) Meanwhile, combine the vegan cream cheese, sugar, cornstarch, and vanilla extract in a large mixing bowl and use an electric mixer to mix until fully incorporated (about 2 minutes). Then, gently fold in the Oreo chunks.

Pause to scrape down the sides of the bowl to ensure all the vegan cream cheese is fully mixed.

• 4) Preheat the oven to 325F/163C. Meanwhile, transfer the vegan cheesecake filling to the pan. Then, tap it against the counter or use an offset spatula to smooth the top.

It’s best to add dollops of the filling over the crust and then fill in any empty spots instead of pouring it into the pan. This ensures the crust doesn’t break.

• 5) Place the vegan cheesecake pan over a large baking sheet and transfer it to the center of the oven to bake for 60 minutes – until the edges are just beginning to turn golden and the center is set but springy.

• 6) Remove the Oreo cheesecake from the oven and let it cool on a wire rack for at least 2 hours, then transfer it to the refrigerator for 5 hours.
• 7) Use a rubber spoon or spatula to gently separate the edges of the vegan cheesecake from the pan, then unclip the spring-form and remove the ring, but not the base.

Be gentle when trying to release the vegan cheesecake, working your way around the edges, just a little at a time, to avoid the vegan cheesecake cracking.

• 8) Finally, decorate the top of the vegan Oreo cheesecake with more Oreo crumbs, chunks, and whole Oreos and refrigerate until it’s ready to serve.

Optionally, gently heat a vegan chocolate spread and use that to top the dessert to help the Oreo crumbs adhere.

Pro Recipe Tips

• Use room temperature ingredients: Particularly the vegan cream cheese. This ensures a smooth, creamy, lump-free filling.
• For a full Oreo crust: Use an extra 50% of Oreos (and vegan butter) and press it 1- 1 ½ inches up the sides of the pan, too.
• Adjust the texture: You can adjust the size of the Oreo chunks in the vegan cheesecake filling or use a variety, for different textures. Using lots of small bits and crumbs will yield a darker vegan cheesecake with a more evenly spread Oreo flavor. Large chunks will give you bites of Oreo.
• Bake the vegan cheesecake over a baking sheet: Just in case there’s any spillage.
• Don’t open the oven door: If you open it too soon, the vegan cheesecake can crack. Another way to avoid cracking is to leave the vegan cheesecake to cool completely in the oven before transferring it to the refrigerator.
• For clean slices: Dip the knife in hot water (then wipe it) between each slice. ,

FAQs

How to Store?

Store: Store the vegan Oreo baked cheesecake in an airtight container/covered tightly in the refrigerator for 3-4 days.

Freeze: I prefer to pre-slice the vegan cheesecake, place parchment paper between the slices (or wrap them individually in plastic wrap), and freeze for up to 3 months.

You can then enjoy it in a semi-frozen state or allow it to thaw completely in the fridge before enjoying it.

More Easy Vegan Dessert Recipes

• Easy vegan chocolate cupcakes
• Fluffy vegan coconut cake
• Vegan strawberry cupcakes
• Vegan strawberry shortcake (cake version)
• PB&J Blondie bars
• Vegan lemon cake
• Blackberry orange cupcakes

If you try this easy vegan Oreo cheesecake recipe, I’d love to know your thoughts in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla