Dairy-Free Oreo Cheesecake
Indulge in the creamy decadence of this **Dairy-Free Oreo Cheesecake**, a luscious dessert that's completely plant-based and irresistibly rich! Featuring a no-bake crust made from **dairy-free chocolate sandwich cookies** and a velvety cashew-based filling, this recipe is the perfect dairy-free and vegan-friendly twist on a classic favorite. Sweetened naturally with **maple syrup** and brightened with a splash of **lemon juice**, each bite is a harmonious balance of sweet and tangy. Topped with crushed cookies for an extra indulgent crunch, this cheesecake sets beautifully in the fridge—no oven required! Ready in just 30 minutes of prep, it’s a show-stopping dessert ideal for any gathering or simply treating yourself. Perfect for those seeking **dairy-free desserts**, **vegan cheesecakes**, or a blissful way to enjoy **Oreo-inspired recipes**.
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Recipe Information
Ingredients
- 20 Dairy-free chocolate sandwich cookies
- 0.25 cup Coconut oil, melted
- 2 cups Cashews
- 1 cup Coconut cream
- 0.5 cup Maple syrup
- 0.25 cup Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 6 Dairy-free chocolate sandwich cookies, crushed
Instructions
Start by soaking the cashews. Place 2 cups of cashews in a bowl and cover them with boiling water. Let them soak for at least 1 hour, then drain and rinse well.
For the crust, finely crush 20 dairy-free chocolate sandwich cookies in a food processor. Add 0.25 cup of melted coconut oil and blend until the mixture resembles wet sand.
Press the cookie mixture into the bottom of an 8-inch springform pan, ensuring a firm and even base. Place the pan in the freezer to set while you prepare the filling.
For the filling, combine the soaked and drained cashews, 1 cup of coconut cream, 0.5 cup of maple syrup, 0.25 cup of lemon juice, 1 teaspoon vanilla extract, and 0.25 teaspoon of salt in a high-speed blender.
Blend on high until the mixture becomes very smooth and creamy. This may take several minutes.
Remove the Oreo crust from the freezer and pour the cashew mixture over the top, smoothing out the surface with a spatula.
Sprinkle the crushed 6 dairy-free chocolate sandwich cookies over the top of the cheesecake.
Cover the springform pan with plastic wrap and refrigerate for at least 4-6 hours, or until the cheesecake is firm.
Once set, carefully remove the cheesecake from the springform pan.
Slice the cheesecake and serve chilled. Enjoy your dairy-free Oreo cheesecake!
Nutrition Facts
Calories |
7328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.6 g | 507% | |
| Saturated Fat | 175.2 g | 876% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 949.4 g | 345% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 596.7 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 3082 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
