Cheesecake Factory Copycat Vegan Oreo Cheesecake

Get out your forks for this loaded Copycat Vegan Oreo Cheesecake recipe 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 Oreo Cheesecake. You may want to grab a chair…and a fork!

Besides, tasty vegan oreo desserts is a favorite for many vegans!

How to Make a Vegan Cheesecake

It’s easy to make an Oreo cheesecake vegan. 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! |

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 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
  • Make a gluten free Oreo cheesecake by using gluten free Oreos (or gluten free chocolate sandwich cookies)
  • While you’re at it, be sure to drizzle with some chocolate syrup
  • A dollop of Vegan Coconut Cream would be very nice too!

Vegans Can Eat Dessert!

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!

Love Vegan Oreo Dessert Recipes?

Sure, you love this Vegan Oreo Cheesecake, but doesn’t that just whet your whistle for even more Oreo vegan desserts? Well, you’re in luck because here are some more tasty recipes to sink your teeth into:

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.

Of course, if you’re looking for a Monday through Friday sweet treat, you might find my favorite way of eating dessert includes Frozen Banana Bites or Raw Vegan Cheesecake or even my Peanut Butter Chocolate Chip Energy Bites. They’re fresh, and healthy 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 Oreo Cheesecake…or maybe even two!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Grab a fork, it's a Cheesecake Factory Vegan Oreo Cheesecake Copycat Recipe! |

Oreo Vegan Cheesecake

Get out your forks for this loaded Vegan Copycat Oreo Cheesecake with a cookie crust and cookies throughout. Be prepared for awesome!
4.89 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Oreo Vegan Cheesecake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 513kcal
Author: Marly


Oreo Crust

  • 25 Oreo cookies or 1½ cup Oreo cookie crumbs
  • 2 – 3 tablespoons coconut oil

Vegan Cheesecake Filling

  • ½ cup raw cashews
  • 15 oz can coconut milk (I used full fat coconut milk)
  • 2 8 oz containers vegan cream cheese
  • 1 14 oz container silken tofu (see note)
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ cup vegan butter
  • 1 tablespoon vanilla
  • ¼ cup all-purpose flour
  • 10-12 Oreos roughly chopped for the batter
  • 10-12 Oreos roughly chopped for the topping


For the Crust:

  • 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.
  • Press the cookie crumb crust into an 8″ springform pan. Distribute evenly across the bottom and up the sides of the pan. Set aside.

For the Vegan Cream Cheese Filling:

  • 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.
  • Add the vegan cream cheese and tofu and pulse again until smooth and creamy.
  • Next add the sugar, corn starch, margarine, and vanilla. Pulse for several seconds, up to a minute until you have a nice, creamy mixture.
  • 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.
  • Add the 10-12 roughly chopped Oreos and give it one more stir to combine. Set aside.
  • Turn your oven to 325F while you let the filling settle for a few minutes.
  • When the oven is ready, pour the cheesecake filling into the prepared crust and spread the 10-12 roughly chopped Oreos over the top.
  • 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.
  • 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.


Note: This recipe calls for vegan butter — I use Earth Balance
I’m using raw cashews in this recipe – without presoaking them first. I know a lot of recipes call for soaked cashews, but it is unnecessary for this recipe.
Regarding silken tofu, the packages are usually 12 – 14 ounces. This size package will work just fine.
Nutrition Facts
Oreo Vegan Cheesecake
Amount Per Serving
Calories 513 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g70%
Sodium 304mg13%
Potassium 288mg8%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 37g41%
Protein 6g12%
Vitamin A 340IU7%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Come celebrate National Cheesecake with me and my friends. Check out all these amazing cheesecake recipes!

Baked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

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77 Responses to Cheesecake Factory Copycat Vegan Oreo Cheesecake

  1. Fork in my hand, I’m ready to dig in! Oreo have been one of my guilty pleasure for a while when I had to stay off dairy and eggs for medical reasons and I know what kind of diet I was on, It was not boring at all as some think! Love me some edamame and brussels sprouts! And of course some Cheesecake!!!
    Thanks for joining us Marly!

    • Now the only thing that would make this better is if we were together with our daughters and digging in together! Thanks for your comment, Roxana!

  2. Totally blows my mind that this is Vegan! I get a lot of the “well, do you eat bread?” “Do you eat wheat?” on my diet preferences/requirements too. Sigh!

    • I guess it is the bane of a careful eating diet. Did I say that right? You know what I mean. So…do you eat bread? 😉

  3. Sigh…seriously?! People ask you if you eat fish or chicken after you tell them you’re vegan? Hilarious and disheartening. I wouldn’t give you a look of pity at all, Marly. I always find it incredibly inspiring and bad ass when I meet vegetarians and vegans. I’m a meat eater but I could definitely use more vegetarian meals in my diet, y’know, because health. I follow the blog of my friend, Brandi, called the Vegan 8. She always has incredible recipes and the ones that blow me away are the desserts because she’ll make something that looks insanely decadent but is healthy. Just like this vegan Oreo cheesecake (which I will totally tell myself is healthy even though its studded with all of those glorious chunks of Oreo ;). Your cheesecake looks incredible! I really need to try baking with the soaked cashews. I’m always amazed at how it bakes up so smoothly and beautifully.

    • Oh, thank you Nancy! You’re so sweet! I’ll have to check out your friend’s blog. Sounds great. The cashews in this cheesecake weren’t even soaked. They add lots of creamy texture to a recipe whether soaked or not!

  4. I never would have guessed that oreos are vegan! And it is incredible that you were able to make something from the Cheesecake Factory vegan! Props to you. This looks so incredible, Pinning! Happy Cheesecake Day!

    • There are lots of fun accidentally vegan foods like Oreos and Skittles. I think I have a master’s degree in reading labels now! 😉

  5. I grew up vegetarian, and ate my fair share of vegan dinners. It cracks me up that people give you a pity look. You probably eat SO MUCH better than all of them, lol! Pinning this! Looks amazing!

    • Thanks, Lisa. I definitely have days where I’m super healthy…and then there are some days where, um, maybe not so much! 😉

    • It also says made with “chocolate.” Which usually means milk involved. I really doubt Oreos are vegan. Sorry guys!

    • Well, Tammy, you might want to go to some other site where they don’t offer recipes like Cheesecake Factory Vegan Copycat Oreo Cheesecakes. I’m happy to have you here, but I’m a secular vegan, aka not dogmatic. You’re welcome to come back, just leave the dogma at the door.

    • Hi Chris. Thanks for your comment! I get this one a lot, but Oreos in the US are free of animal products. It’s the ones abroad that I’ve read have trace amounts of dairy in them. That’s why Oreos can be a favorite vegan indulgence!

  6. Hi Marly, I am going to try to make your Cheesecake as it sounds delicious and its vegan. Yess! Sorry but I am a bit confused with points 12 and 13. Should I do the bath before the oven or is it either or? And what are the times of baking and the temperatures. Also I couldn’t see the video for the bath. Would be great if you helped me out with that. Thanks a mil from LDN 🙂

    • Great! I actually bake the cheesecake in the water bath. I have linked a video that shows more instructions. That somehow got lost when we switched recipe plugins. Hope that helps!

  7. I used this recipe as a simple base to make a vegan banana cheesecake with a ginger Newman-o’s crust. It turned out great! I used half a cup less sugar because the three ripened bananas added that extra sweetness. Thanks!

    • Jamie! I love your adaptations! Sounds perfect! I haven’t made this cheesecake with bananas, but now you’ve got me itching to try it…especially since I’ve been trying to get by with less refined sugar lately. Thanks!

    • So glad you liked the recipe Jill! Thanks for asking, sure you can use one of the photos and then link to this page for the recipe! Happy !

    • Hi Heather, I never soak the cashews for this recipe and it turns out perfect every time! I’m all for soaking when necessary, but I’m also for leaving out steps when they’re not. Hope you love this recipe as much as we do!

    • Hi Devine, I’m not sure that would work. I have had some success using chickpeas (believe it or not). Simply put it in a food processor with the liquid and pulse until smooth. This may not result in the same firmness as when you use tofu, but it should work. Also, you may want to increase the sweetness a tad. Just taste the batter before you pour it in the pan. Hope this is helpful!

  8. Hello! This looks amazing. I’m not vegan but I am dairy and soy free. Do you think I could swap out the tofu for eggs? I see you say chickpeas above. Is that 14oz of chickpeas? I would love to make this but can’t with tofu.

    • Hi Monica. Thanks for your comment. I don’t believe there’s any reference to chickpeas in the recipe. I searched the entire post and couldn’t find a reference. Please let me know if you see it in a specific place. I honestly can’t comment on the use of eggs in the recipe because I don’t cook with them. However, speaking of chickpeas, I do have another recipe Dairy-Free Cheesecake that uses chickpeas. It also calls for tofu (via the vegan cream cheese), but if you substituted a non-soy based cream cheese, that might be a recipe that will work for you. For example, Daiya makes a dairy-free, soy-free cream cheese. Just add crumbled Oreos to get the same flavoring as this one. Let me know how it goes!

  9. Hi, i want to make this for a group. It looks so good and Oreos are a delicious chocolate lovers, AKA me, treat! Anyhoo, I was wondering if the coconut milk gave the cake a coconut taste. Like homemade vegan ice cream made with coconut milk bases taste like coconut and whatever flavored, not just chocolate or matcha.

    • Hi Solange! I’m with you in that chocolate lovers group! I have made this cheesecake several times and have not noticed an overwhelming coconut flavor. I agree that homemade ice cream made with coconut milk tastes overwhelmingly of coconut. I think the other flavors in this recipe help cover the coconut milk. We enjoy this vegan cheesecake a lot!

  10. I made this for a birthday and it was AMAZING!! I followed the recipe and added a chocolate ganache on the top. I also reduced the sugar to 1/2 cup as I like my cheesecake on the tarter side. I also soaked the cashews to ensure it was creamy. I’d definitely advise making the day before as it hadn’t quite set 4h later, but the next day it was perfect. Thanks for this recipe!

  11. I LOVE this recipe! No one can ever believe this is vegan when I make it. I am going to make vegan pecan pie cheesecake using this as a guide.

  12. My husband is going to LOVE this! Do you think arrowroot powder will allow it to thicken properly in place of cornstarch?

    • Hi Melissa! I’m so glad to hear this! Yes, I think arrowroot powder will work properly as a thickener in this recipe. Hope you love it!

  13. Recipe looks amazing and I plan to make if for Thanksgiving, but HELP! I visited 5 different grocery stores (including Whole Foods) and can only find ‘Silken Tofu’ or ‘Extra Firm Tofu’ – no ‘Silken Extra Firm Tofu’ as the recipe calls for is anywhere to be found. What do I use?

    • Hi Karen! Thanks for your note. You know, when I first made this recipe my local health food store carried extra firm silken tofu. You can still find Extra Firm Silken Tofu on Amazon. However, the regular silken tofu will work just fine. Thanks to your comment, I will make a note of this in the ingredients!

  14. Hi there. I’ve made this cake a few times and absolutely LOVE it. I’ve got a friend who is nut intolerant. Is there a substitute for the cashews? Or can I leave it out do you think?

  15. Question for you! The recipe calls for 2 14 oz containers vegan cream cheese. I’ve never seen vegan cream cheese come in a 14 oz container – only 8 oz containers. Is there a particular brand you know of that comes in that size?? Thanks!

    • Hi Lauren. Thanks for your comment. I don’t know how I missed that, but it’s a typo. It’s fixed now. Thanks for your feedback – it helps so much!

  16. I made this for Thanksgiving and it was wonderful! My non-vegan friends even came back for seconds (and thirds)! The recipe was so perfectly written – even specifying what to do if you have a medium sized food processor which could potentially overflow. I will make this many times in the future! One additional benefit – the small amount of leftovers we had freezed great (and was like Oreo icecream when eating straight from the freezer).

    • Thanks so much, Karen, for your note! I’m so glad you liked this recipe and appreciate your feedback on the recipe!

  17. You can’t even tell this is vegan! I make this a couple times a year for different holidays. I’ve made this exact recipe as well as modifying it and making a gingerbread cookie base, pumpkin cheesecake and caramel pecan topping. The Cheesecake base is to die for whether you make it as it, make it plain, or modify to your favorite flavor! SO SO GOOD!

    • Thanks, Becky! I’m so glad you like this recipe. I also love your modifications. It’s so good to have a good vegan cheesecake base recipe and then change it up as your mood strikes. 🙂

  18. Hi Marly- question for you please. I’ve made your traditional cheesecake from the blog before and loved it. I was browsing and saw this one and noticed that the recipes are pretty similar but this one has the addition of the block of tofu. Is the idea to give it more bulk so it makes a bigger cheesecake? Or is it that the tofu will keep it firmer since Oreos get added. I’ve been analyzing recipes as I’m doing some cheesecake experimenting and wanted to get your thoughts. Thanks so much, and I love your website. Your pecan pie was a hit in our house too!

    • Hi Asha. This is such a great question! Yes, adding the silken tofu to this one creates a fuller, loftier cheesecake which gives space for the cookies throughout. Also, the cookies dough a good job of disguising any flavor from the tofu, whereas the plain version I could taste it a little more. I hope this makes sense. Thanks for your kind words — it means a lot. I’m glad you liked that pecan pie too. It’s always a favorite here too.


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