Vegan Oreo Cheesecake
Indulge in the ultimate plant-based dessert with this luscious Vegan Oreo Cheesecake! Featuring a crunchy Oreo cookie crust paired with a silky-smooth, no-bake cashew filling, this dairy-free treat is a dream come true for vegans and non-vegans alike. Sweetened naturally with maple syrup and infused with hints of vanilla and zesty lemon, every bite is a perfect balance of creamy and chocolaty goodness. Topped with chunks of Oreo cookies for a decorative and irresistible touch, this cheesecake is an easy yet show-stopping dessert ideal for any occasion. With just 30 minutes of prep time and no baking required, this recipe is a fuss-free delight that will satisfy your sweet tooth while meeting your dietary needs. Perfectly portioned to serve 12, it’s the ultimate centerpiece for gatherings, celebrations, or a decadent everyday treat.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 28 pieces Oreo cookies
- 6 tablespoons Vegan butter
- 2 cups Raw cashews
- 1 cup Coconut cream
- 1 cup Maple syrup
- 2 tablespoons Lemon juice
- 1 cup Coconut oil
- 2 teaspoons Vanilla extract
Instructions
Begin by soaking the raw cashews in hot water for at least 1 hour. This will soften them and make them easier to blend later.
Prepare the crust by crushing 20 Oreo cookies into fine crumbs. You can do this by placing them in a food processor or placing them in a zip-top bag and using a rolling pin.
Melt the vegan butter in a saucepan or microwave, then mix it thoroughly with the Oreo crumbs.
Press the Oreo crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the freezer to set while you prepare the filling.
Drain the soaked cashews and place them in a high-speed blender or food processor. Add the coconut cream, maple syrup, lemon juice, melted coconut oil, and vanilla extract.
Blend until completely smooth and creamy. This may take 2-5 minutes, depending on your blender's power.
Pour the cashew filling over the Oreo crust, then smooth the top with a spatula.
Break 8 remaining Oreos into large chunks and gently press them into the top of the cheesecake for decoration.
Place the cheesecake back in the freezer and allow it to set for at least 4 hours or until firm.
Before serving, let the cheesecake sit at room temperature for about 10-15 minutes to soften slightly for easier slicing.
Use a sharp knife to cut into slices and enjoy this delicious vegan Oreo cheesecake!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 40.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 217 mg | 5% | |
*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.
