No-Bake Vegan Oreo Cheesecake
Oreo cheesecake without dairy, baking, or effort? Sounds illegal, but it’s not. This rich, creamy, no-bake dessert is a vegan dream disguised as indulgence. No oven, no stress, no weird ingredients—just pure, Oreo-filled bliss. The crust? Crushed cookies. The filling? Velvety and ridiculously smooth. The best part? Zero waiting for it to bake because patience is overrated. Make it, chill it, devour it—preferably without sharing. If you ever doubted vegan desserts, this one will convert you faster than you can say “double-stuffed.”
Bestseller #1
Bestseller #2
Bestseller #3
Ingredients
For the Crust
- 20 Oreo cookies crushed (keep the filling—it helps bind!)
- 4 tablespoons melted coconut oil
For the Filling
- 1 ½ cups raw cashews soaked (makes it ultra-creamy)
- ½ cup coconut cream
- ¼ cup maple syrup natural sweetness
- 1 teaspoon vanilla extract
- 10 Oreo cookies crushed (for that extra cookie madness)
- 1 tablespoon lemon juice balances the sweetness
For Topping (Optional, but recommended)
- Crushed Oreos
- Dairy-free chocolate drizzle
Bestseller #1
- Made with Pure Vanilla Extract and all naturally derived ingredients
- Concentrated, bake and freeze proof blend is ideal for baking
- No Artificial Colors or Flavors. Note: Contains Sulfites
$12.35
Bestseller #2
- Cooking Oil Alternative: Replace traditional cooking oils such as vegetable, olive, canola, and corn oils with Carringto…
- Pure & Premium Quality: Gluten free, hexane free, and Non-GMO Project Verified, with no hydrogenated or trans fats. Cont…
- Nutrient-Dense & MCT Rich: Contains 5x more calorie-burning Medium Chain Triglycerides than virgin coconut oil, offering…
$12.99
Bestseller #3
- FLAVOR PROFILE: The darker the syrup, the stronger the flavor. Our Grade A Dark Color, Robust Taste maple syrup is the d…
- FLAVOR PROFILE: The darker the syrup, the stronger the flavor. Our Grade A Dark Color, Robust Taste maple syrup is the d…
- SUSTAINABLY SOURCED: At Butternut Mountain Farm we are committed to giving you 100% pure Vermont maple syrup. The farmer…
$17.97
Bestseller #4
- One box of 30 snack packs, 4 cookies per pack, of OREO Chocolate Sandwich Cookies (packaging may vary)
- Chocolate wafers Always made with Real Cocoa and filled with original OREO creme
- Certified kosher OREO sandwich cookies are supremely dunkable, and are great for mixing into your favorite dessert recip…
$13.93
Bestseller #5
- One 16-ounce bag of Happy Belly Roasted & Salted Cashews
- Resealable bag
- Kosher
Bestseller #6
- Thick, rich coconut cream
- Gluten free
- Dairy free and Non-GMO
$24.76
Instructions
Step 1: Make the Crust
- Crush the Oreos into fine crumbs using a food processor.
- Mix in melted coconut oil until the crumbs hold together.
- Press the mixture into the bottom of a lined springform pan.
- Chill the crust in the fridge while making the filling.
Step 2: Blend the Filling
- Blend the soaked cashews, coconut cream, maple syrup, and vanilla extract until smooth.
- Add lemon juice and blend again for a silky texture.
- Fold in the crushed Oreos for that signature cookie goodness.
Step 3: Assemble & Chill
- Pour the filling over the chilled crust and spread evenly.
- Top with more crushed Oreos and optional chocolate drizzle.
- Refrigerate for at least 4 hours, or until firm.
Step 4: Slice & Devour
- Remove from the pan, slice, and serve cold.
- Try not to eat the whole thing in one sitting.
Bestseller #1
Bestseller #2
Bestseller #3
No-Bake Vegan Oreo Cheesecake
A creamy, no-bake cheesecake packed with Oreos and made entirely without dairy or eggs.
Ingredients
For the Crust
- 20 Oreo cookies crushed (keep the filling—it helps bind!)
- 4 tablespoons melted coconut oil
For the Filling
- 1 ½ cups raw cashews soaked (makes it ultra-creamy)
- ½ cup coconut cream
- ¼ cup maple syrup natural sweetness
- 1 teaspoon vanilla extract
- 10 Oreo cookies crushed (for that extra cookie madness)
- 1 tablespoon lemon juice balances the sweetness
For Topping (Optional, but recommended)
- Crushed Oreos
- Dairy-free chocolate drizzle
Instructions
Step 1: Make the Crust
- Crush the Oreos into fine crumbs using a food processor.
- Mix in melted coconut oil until the crumbs hold together.
- Press the mixture into the bottom of a lined springform pan.
- Chill the crust in the fridge while making the filling.
Step 2: Blend the Filling
- Blend the soaked cashews, coconut cream, maple syrup, and vanilla extract until smooth.
- Add lemon juice and blend again for a silky texture.
- Fold in the crushed Oreos for that signature cookie goodness.
Step 3: Assemble & Chill
- Pour the filling over the chilled crust and spread evenly.
- Top with more crushed Oreos and optional chocolate drizzle.
- Refrigerate for at least 4 hours, or until firm.
Step 4: Slice & Devour
- Remove from the pan, slice, and serve cold.
- Try not to eat the whole thing in one sitting.
Notes
Nutritional Information (Per Serving)
- Calories: ~320
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
Extra Tips for Oreo Cheesecake Perfection
- Want it even richer? Add melted dairy-free chocolate to the filling.
- No cashews? Swap them for silken tofu for a nut-free version.
- Freeze for a firmer, ice-cream-like texture.
- Use flavored Oreos for a twist—mint, peanut butter, or golden Oreos.
