Go Back
+ servings
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!
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 (full fat coconut milk)
  • 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.
  • 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/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.
  • 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.


  • 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.


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