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!
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 14 oz containers vegan cream cheese
  • 14 oz container silken tofu
  • 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 extra firm 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.


Calories: 513kcal | Carbohydrates: 57g | Protein: 6g | Fat: 30g | Saturated Fat: 14g | Sodium: 304mg | Potassium: 288mg | Fiber: 2g | Sugar: 37g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 5.2mg