Irresistible Vegan Oreo Cheesecake

Calling all Oreo lovers! This creamy vegan Oreo cheesecake is loaded with cookie goodness – in the crust AND filling. You won’t believe it’s dairy-free!

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

This vegan oreo cheesecake proves that vegans do NOT lead a life of quiet deprivation. Because we can be both healthy and indulgent and still keep it dairy-free.

Good news! You can use a vegan graham cracker crust for a creative twist.

The more I’ve studied vegan desserts, the more I realize that many desserts are easier without all the eggs and dairy. This plant-basedcheesecake is a prime example.

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

Key Ingredients

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, including substitution ideas:

  • 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. A can of coconut cream is a great option, too. Do not use lite coconut milk.
  • 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 store-bought dairy-free vegan butter or make homemade dairy-free butter.
  • Vanilla
  • Vinegar — This is an optional ingredient, but adding a bit of apple cider vinegar creates a depth of flavor.
  • Flour — We’ll use all-purpose flour as a thickener.

How to Make Vegan Oreo 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.

What Makes This Recipe Shine?

  • A thick cookie crust creates an excellent 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

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 into 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.

For more detailed information and step-by-step instructions, check out my post on how to make an Oreo Pie Crust.

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 ¼cup 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!

Reader Reviews

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!


I made this for Thanksgiving and it was wonderful! My non-vegan friends even came back for seconds (and thirds)!


Vegan Oreo Desserts

Yes, you love this Vegan Oreo Cheesecake, so here are 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.
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!
4.96 from 21 votes
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


Vegan Oreo Crust

  • 24 Oreo cookies or 1½ cup Oreo cookie crumbs
  • 4 tablespoons coconut oil (or vegan butter)

Vegan Oreo Cheesecake Filling

  • ½ cup raw cashews
  • 13.5 oz can coconut milk (only full-fat coconut milk – see notes)
  • 2 8 oz containers vegan cream cheese
  • 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. For more detailed instructions and step-by-step photos see this recipe on how to make an Oreo pie crust.
    Several chocolate sandwich cookies are in the bottom of a food processor bowl.
  • 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:

  • Set out all your ingredients to ensure they are room temperature before proceeding.
  • 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, cornstarch, 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. Once you've added the flour – stir until just combined. Do not overmix. Finally, add half of the chopped Oreos and stir to disburse them throughout the batter. Set aside.
    Looking down on a food processor full of a creamy mixture with crumbled Oreos.
  • Turn your oven to 325°F/160°C 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.
    A creamy mixture is being poured into a springform pan with a chocolate cookie crust.
  • 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.
    A cheesecake is in the pan wrapped with aluminum foil.
  • 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

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Coconut Milk

This one ingredient is crucial to the success of your vegan cheesecake. You should use full-fat coconut milk (at least 12 to 13 grams of fat or more per can). Do not use lite coconut milk. Another option that works great is  a can of coconut cream.

Other tips:

  1. This recipe calls for vegan butter — I use Earth Balance.
  2. I’m using raw cashews in this recipe — without presoaking them first. 
  3. Regarding silken tofu, the packages are usually 12 to 14 ounces. This size package will work just fine.
  4. 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.
Calories: 378kcal | Carbohydrates: 42g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Sodium: 206mg | Potassium: 162mg | Fiber: 2g | Sugar: 27g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 4mg

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.

95 Responses to Irresistible Vegan Oreo Cheesecake

  1. Avatar thumbnail image for MarlyKaren Reply

    5 stars
    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).

    • Avatar thumbnail image for MarlyMarly

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

  2. Avatar thumbnail image for MarlyLauren Clarke Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      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!

  3. Avatar thumbnail image for MarlyDebs M-C Reply

    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?

  4. Avatar thumbnail image for MarlyKaren S Reply

    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?

    • Avatar thumbnail image for MarlyMarly

      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!

  5. Avatar thumbnail image for MarlyMelissa Campbell Reply

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

    • Avatar thumbnail image for MarlyMarly

      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!

  6. Avatar thumbnail image for MarlyJOSEFINE Reply

    I must thank you for sharing such nice recipes for a healthy life. I need to lose some pounds and I think that this can help me in achieving my goals.

  7. Avatar thumbnail image for MarlyVeronica Reply

    5 stars
    This vegan cheesecake is heaven, truly delicious and amazing. Even my kids loved it thank you for sharing.

  8. Avatar thumbnail image for MarlyJulia Stearns @ Healthirony Reply

    I finally got to make this oreo cheesecake this past weekend and it was such a hit!! Thanks for sharing, Marly!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Julia! I’m so glad you liked it! ❤️

  9. Avatar thumbnail image for MarlyBecky Reply

    5 stars
    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.

  10. Avatar thumbnail image for MarlySelvi Reply

    5 stars
    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!

4.96 from 21 votes (8 ratings without comment)

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