Vegan Oreo Cheesecake Recipe

Name: Vegan Oreo Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE OREO BASE:; 9 Oreos; 2 Tablespoons Melted Cocoa Butter; FOR THE CHEESECAKE FILLING:; 1-1/2 cup Raw Cashews, Soaked Overnight In A Bowl Of Water Then Drained; 3 Tablespoons Lemon Juice; 2 teaspoons Vanilla Bean Paste; 1/4 teaspoons Sea Salt; 7 Tablespoons Agave Nectar; 4 Tablespoons Melted Virgin Coconut Oil; 7 Tablespoons Melted Cocoa Butter; 12 Oreos, Chopped Into Pieces; FOR THE TOPPING:; 3 Oreos, Crushed Finely

Servings: persons

FOR THE OREO BASE:
9 Oreos
2 Tablespoons Melted Cocoa Butter
FOR THE CHEESECAKE FILLING:
1-1/2 cup Raw Cashews, Soaked Overnight In A Bowl Of Water Then Drained
3 Tablespoons Lemon Juice
2 teaspoons Vanilla Bean Paste
1/4 teaspoons Sea Salt
7 Tablespoons Agave Nectar
4 Tablespoons Melted Virgin Coconut Oil
7 Tablespoons Melted Cocoa Butter
12 Oreos, Chopped Into Pieces
FOR THE TOPPING:
3 Oreos, Crushed Finely

1
For the base of the cheesecake: Crush the Oreos in a food processor. Combine finely crushed Oreos with melted cocoa butter. Pat into the base of a 7-inch spring form tin. Set in the freezer to harden whilst making filling.
2
For the filling: In a high powered blender like a Vitamix, combine the soaked and drained cashews, lemon juice, vanilla bean paste, sea salt, liquid sweetener of choice, coconut oil and cocoa butter. Blend until smooth. This may take a while, but as the motor heats the mixture a little, it will eventually come together.
3
Once smooth, pour mixture into a large bowl. Tip your chopped Oreos into the bowl and mix well. Once fully mixed through, spoon mixture into prepared base. Level off the top and freeze for 3 hours or overnight. This cake doesn't take very long to harden up!
4
Before serving, thaw cake in the fridge for 30 minutes. Sprinkle with crushed Oreos for the topping.
5
Leftovers can be kept in the freezer for up to a year. Enjoy!

366

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE OREO BASE:, 9 Oreos, 2 Tablespoons Melted Cocoa Butter, FOR THE CHEESECAKE FILLING:, and more.

Yes, Vegan Oreo Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Oreo Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions