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.