Vegan Oreo Cheesecake

Get out your forks ready for this loaded Vegan Oreo Cheesecake recipe with a chocolate cookie crust and cookies throughout. It’s a dessert celebration of deliciousness!

You can also make this luscious dessert with a vegan graham cracker crust.

A slice of Oreo cheesecake sits on a plate with a fork beside it. There are two more slices on plates behind it.

If you’re convinced vegans lead a life of deprivation, this vegan oreo cheesecake is proof of another way. Because we can be both healthy and indulgent and still keep it dairy-free. The more I’ve studied vegan desserts, the more I realize that many desserts are actually easier without all the eggs and dairy. This cheesecake is a prime example.

Why This Recipe is a Winner

  • A thick cookie crust creates a great foundation for this piled-high vegan oreo cheesecake
  • Full fat coconut milk adds creaminess to the final texture of this decadent dessert
  • Crumbled cookies throughout the batter bake into wonderfully soft morsels of flavor discovered in every bite!

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Oreo cookies — Between the crust, filling, and topping, you’ll need one full package of Oreos (or gluten-free chocolate sandwich cookies). I don’t recommend double-stuf.
  • Coconut oil — Use refined coconut oil for a more neutral flavor or virgin coconut oil for more coconut flavor.
  • Raw cashews — You can find these in health food stores or even online. There’s no need to soak them.
  • Coconut milk —  To make sure you’re using full-fat coconut milk, the can should have 12+ grams of fat.
  • Vegan cream cheese — You’ll need two 8-ounce containers. I typically use Tofutti or Daiya.
  • Silken tofu — These come in different sizes, but anything between 12 to 14 ounces will work.
  • Granulated sugar
  • Cornstarch
  • Vegan butter — You can use any storebought dairy-free vegan butter or make homemade dairy-free butter.
  • Vanilla
  • Vinegar — This an optional ingredient, but adding a bit of apple cider vinegar creates depth of flavor.
  • Flour — We’ll use a little all-purpose flour as a thickener.

How to Make Vegan Oreo Cheesecake

I love making this vegan Oreo cheesecake for the holidays or any time of year.

If you need a guide on making vegan cheesecake, this video shows how to make my Vegan New York Cheesecake.

Here are the steps to make this Vegan Oreo cheesecake:

  1. Make the crust by processing the cookies in a food processor and then adding fat. Press this into a springform pan.
  2. Make the filling by adding the cashews and coconut milk in a food processor. Pulse until smooth.
  3. Add the vegan cream cheese and tofu and pulse again until smooth.
  4. Pour in the sugar, cornstarch, butter, and vanilla. Pulse for up to a minute until it’s a creamy consistency. Then, mix in the flour, followed by the crumbled cookies.
  5. Pour the filling into the crust and spread the remaining chopped Oreos on top.
  6. Bake the cheesecake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for another hour.
  7. Transfer the cooled cheesecake to the refrigerator for up to 4 hours until chilled.

Marly’s Tips

A water bath is optional, but recommended to prevent cracks in the cheesecake. It’s easy to do. Wrap the bottom of the springform pan in foil. Place the springform pan in a larger pan (like a roasting pan) and pour about 2 cups of water in the roasting pan. Then place that in the oven and bake.

If you love creamy, decadent desserts, this Vegan Oreo Cheesecake is right up your alley.

Looking down on a food processor full of a creamy mixture with crumbled Oreos.
A creamy mixture is being poured into a springform pan with a chocolate cookie crust.

Storage Tips

Cover and store the cheesecake in the fridge for up to 7 days. You can freeze it by wrapping tightly and storing it in a freezer-proof container or a freezer bag. It will keep up to 2 months.

A bite of cheesecake is on a fork resting on a plate in front of the rest of the slice.

Marly’s Tips

  • Add up to 1/4 cup cocoa powder to the cheesecake batter to make a chocolate vegan Oreo cheesecake.
  • Drizzle the top of the cheesecake with some vegan chocolate syrup
  • A dollop of Vegan Coconut Cream on top would be very nice!

Vegan Oreo Desserts

Yes, you love this Vegan Oreo Cheesecake, so here’s even more Oreo recipes to enjoy:

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!

A slice of vegan Oreo cheesecake sits on a plate. Another slice is behind it.

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!

A slice of vegan Oreo cheesecake sits on a plate. Another slice is behind it.

Vegan Oreo Cheesecake

This vegan oreo cheesecake is an indulgent dessert with a cookie crust and cookies throughout. Be prepared for awesome!
4.91 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours
Chilling Time: 4 hours
Total Time: 6 hours 20 minutes
Servings: 16
Calories: 378kcal
Author: Marly


Vegan Oreo Crust

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

Vegan Oreo Cheesecake Filling

  • ½ cup raw cashews
  • 13.5 oz can coconut milk (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
  • 1 tablespoon apple cider vinegar (see note)
  • ¼ cup all-purpose flour
  • 20 Oreo cookies roughly chopped for the batter and topping


For the Vegan Oreo Crust:

  • Place the whole cookies in 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 Oreo Cheesecake Filling:

  • Place the raw cashews and the coconut milk in a food processor. Feel free to use the same bowl 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, butter, vanilla, and vinegar. Pulse for several seconds, up to a minute, until you have a nice, creamy mixture.
  • If your food processor is getting full, transfer the mixture to a large bowl, and stir in the flour. Then add half of the chopped Oreos and stir to combine. Set aside.
  • Turn your oven to 325°F 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 remaining chopped Oreos over the top. Whether using a water bath or not, I recommend wrapping the bottom of the springform pan with foil to prevent it from leaking.
  • Optional Waterbath: To bake your cheesecake in a water bath (to prevent the top from cracking), wrap the bottom of the pan in foil, place it in a roasting pan, and pour water in the roasting pan, up to ¼" of the pan.
  • Bake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for another hour. Remove it from the oven and allow it to cool before covering and placing it in the fridge. I recommend letting the cheesecake chill for at least four hours (or even a full day) before slicing and serving.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)


Note: This recipe calls for vegan butter — I use Earth Balance
I’m using raw cashews in this recipe — without presoaking them first. 
Regarding silken tofu, the packages are usually 12 to 14 ounces. This size package will work just fine.
I recently added apple cider vinegar to the recipe because I find it adds more depth of flavor. It’s optional, but I highly recommend it.
Nutrition Facts
Vegan Oreo Cheesecake
Amount Per Serving
Calories 378 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g65%
Sodium 206mg9%
Potassium 162mg5%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 27g30%
Protein 3g6%
Vitamin A 270IU5%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 4mg22%
* 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.

This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2020.

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78 Responses to 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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