Cheesecake Factory Vegan Copycat Oreo Cheesecake

Get out your forks for this loaded Vegan Copycat Oreo Cheesecake with a cookie crust and cookies throughout. Be prepared for awesome! Upgrade your standard cheesecake with this vegan cheesecake full of Oreo crumbles in the crust and throughout the cheesecake too. It’s a total dessert bliss celebration of delicious!

A slice of vegan Oreo cheesecake sits on a white plate with a fork beside it. There's stacks of Oreo cookies behind it and the rest of the cheesecake in the background.

Cheesecake is one of those things that people bring up right away after learning you’re vegan. Well, that is after the typical, “where do you get your protein” question. We vegans get that one a LOT!

And then comes a litany of questions about what you do and don’t eat. “Do you eat fish?” No. They roll their eyes a little and proceed to the next question. “Do you eat chicken?” No. Some more eye rolling followed by, “Do you eat cheesecake?” Now that, you see is a trick question. Because, well, we DO eat cheesecake, but it’s not the kind made from cream cheese a la the dairy cow.

Vegans have several options when it comes to answering this question, and just to prove my point, here’s my Vegan Copycat Oreo Cheesecake. You may want to grab a chair…and a fork!

How to Make a Vegan Cheesecake

It’s easy to make a vegan cheesecake. In fact, it takes about the same number of ingredients and time as making any other cheesecake. The recipe below is a great guide, but if you’re like me, it helps to be able to see it happening.

That’s why we created a video showing how to make vegan cheesecake. This video shows how we make our Vegan New York Cheesecake, but it’s a similar process. Feel free to watch this vegan cheesecake video and then follow the instructions below to transform it to the Vegan Copycat Oreo Cheesecake.

Vegan Decadence

Have you ever found yourself thinking that vegans live a sad life—of sacrifice and desolation; sackcloth and ashes; devoid of any pleasure? If so, I ask you to take a moment and contemplate the Oreo. It may not be the hoodoo of health, but it is one of the store-bought guilty pleasures vegans can enjoy.

And who doesn’t like a guilty pleasure or two? Pleasure is definitely the theme of today’s post as I introduce to you the Vegan Copycat Oreo Cheesecake.

From beginning to end, this was a fun recipe to put together!

The Great Vegan Oreo Cheesecake from beginning to end! | NamelyMarly.com

Why You’ll Love Vegan Copycat Oreo Cheesecake

When Roxanne of Roxanne’s Home Baking asked several of us to participate in her Annual Cheesecake Day celebration, I couldn’t pass down the temptation to participate. And having just published a super healthy Red, White and Blueberry Cheesecake for Fourth of July, I decided this one should be, um, a little more decadent.

I wanted to make an extra special recipe, and that’s why this Vegan Copycat Oreo Cheesecake came to mind. It took several tries to get the right vegan cheesecake together and then adding the Oreos was just icing on the cake…so to speak.

If you love creamy, decadent desserts, then this Vegan Copycat Oreo Cheesecake is right up your alley. Also, if you feel like you chose the vegan path and as a result gave up things like decadent desserts, think again.

A topdown photo, looking down on a half of a vegan Oreo cheesecake with crumbled Oreos over the top.

This vegan copycat Oreo cheesecake requires tofu. How do you feel about that? I know I was really nervous about working with tofu the first time. Oh, to be honest, it was several times before I began to feel comfortable with it. But today? Well, now I feel like a pro…and you can too!  It just takes practice.

What’s This Recipe Missing?

This Vegan Copycat Oreo Cheesecake recipe isn’t quite right…and it’s because it needs more of you. That’s right, every recipe could use a little more of you in it, to give it that extra special touch. If you’re not used to playing with your food and you’d like some help getting the ball rolling, here’s some ideas for how I’d change this recipe:

  • Add some cocoa powder to the cheesecake batter to make a chocolate Oreo cheesecake. Yum.
  • I’ve been toying around with adding a little bit of nutritional yeast flakes to the batter to add a little bit of the egg flavor you typically find in a traditional cheesecake.
  • Crumble some chopped roasted peanuts over the top
  • While you’re at it, be sure to drizzle with some chocolate syrup
  • A dollop of Vegan Coconut Cream would be very nice too

I like to prove that vegans have a varied diet. Yes, it’s true, I eat my fair share of salads. And you know what? I love them! Add steamed green beans, edamame, sautéed Brussels sprouts and every other kind of green food you can think of and I will confess that I love them too.

I just like to add some decadence to my vegan life too. I mean check out these Vegan Black Bean Fudgy Brownies. That may be the ultimate in both decadence and health!

A slice of Vegan Oreo Copycat Cheesecake shows the cookie crumb crust and crumbled Oreos throughout the middle of the cheesecake, and more crumbled over the top. It's sitting on a white plate and a silver fork is sitting beside it.

And Monday through Friday you might find my favorite way of eating dessert includes Frozen Banana Bites or Chunky Monkey Sorbet. They’re fresh, and fruity types of desserts.

But every now and then I like to slip on the indulgent side of vegan. Because I believe being vegan is not a one-dimensional, stagnant way to live.

So, hold on to your hats and get out your forks and join me in having a slice of this Vegan Copycat Oreo Cheesecake…or maybe even two!

5 from 3 votes
Grab a fork, it's a Cheesecake Factory Vegan Oreo Cheesecake Copycat Recipe! | NamelyMarly.com
Oreo Vegan Cheesecake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Get out your forks for this loaded Vegan Copycat Oreo Cheesecake with a cookie crust and cookies throughout. Be prepared for awesome!
Course: Dessert
Cuisine: American
Servings: 12
Calories: 513 kcal
Author: Marly
Ingredients
  • Crust
  • 25 Oreo cookies or 1½ cup Oreo cookie crumbs
  • 2 tablespoons coconut oil
  • Vegan Cheesecake Filling:
  • ½ cup raw cashews
  • 15 oz can coconut milk I used full fat
  • 2 14 oz containers vegan cream cheese
  • 14 oz container of extra firm silken tofu
  • 1 cup sugar
  • 3 tablespoons corn starch
  • ½ cup Earth Balance margarine
  • 1 tablespoon vanilla
  • ¼ cup all-purpose flour
  • 10-12 Oreos roughly chopped for the batter
  • 10-12 Oreos roughly chopped for the topping
Instructions
  1. For the Crust:
  2. Place the whole cookies (filling and alin a food processor and pulse until the cookies resemble a coarse crumbly flour. Add the coconut oil and pulse for another second or two to combine.
  3. Press the cookie crumb crust into an 8" springform pan. Distribute evenly across the bottom and up the sides of the pan. Set aside.
  4. For the Vegan Cream Cheese Filling:
  5. Place the raw cashews and the coconut milk in a food processor. Feel free to use the same one you used for the crust. Pulse the food processor for several seconds to break down the cashews. Open the lid and stir down any ingredients that might have risen to the top of the bowl. Now pulse for several seconds, up to a minute until smooth and creamy.
  6. Add the vegan cream cheese and extra firm tofu and pulse again until smooth and creamy.
  7. Next add the sugar, corn starch, margarine, and vanilla. Pulse for several seconds, up to a minute until you have a nice, creamy mixture.
  8. I have only a medium-sized food processor so at this point mine was getting kind of full. If that's the case for you, transfer the mixture to a large bowl, add the flour and stir to combine.
  9. Add the 10-12 roughly chopped Oreos and give it one more stir to combine. Set aside.
  10. Turn your oven to 325F while you let the filling settle for a few minutes.
  11. When the oven is ready, pour the cheesecake filling into the prepared crust and spread the 10-12 roughly chopped Oreos over the top.
  12. I baked my cheesecake in a water bath which means I covered the bottom of the pan in aluminum foil, placed this in a roasting pan and carefully poured boiling water in the roasting pan, up to ¼" of the pan. Here's a great video on giving your cheesecake a water bath.
  13. Bake your cheesecake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for another hour. Remove from the oven and allow to cool before placing in the fridge. I recommend letting the cheesecake cool for at least four hours (or even a full dabefore slicing and serving.
Nutrition Facts
Oreo Vegan Cheesecake
Amount Per Serving
Calories 513 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 14g 70%
Sodium 304mg 13%
Potassium 288mg 8%
Total Carbohydrates 57g 19%
Dietary Fiber 2g 8%
Sugars 37g
Protein 6g 12%
Vitamin A 6.8%
Vitamin C 1.2%
Calcium 3.1%
Iron 29.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Come celebrate National Cheesecake with me and my friends. Check out all these amazing cheesecake recipes!
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No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

Get out your forks for this loaded Vegan Copycat Oreo Cheesecake with a cookie crust and cookies throughout. Be prepared for awesome! Upgrade your standard cheesecake with this vegan cheesecake full of Oreo crumbles in the crust and throughout the cheesecake too. It's a total dessert bliss celebration of delicious! #vegan #cheesecake #oreocheesecake

Updated by Marly · Permalink