No Bake Vegan Oreo Cheesecake

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No Bake Vegan Oreo Cheesecake

This no-bake vegan Oreo cheesecake is pure dessert heaven. With a creamy, luscious dairy-free filling, chocolate cookie base, and chunks of Oreo cookies folded throughout, it’s a guaranteed crowd-pleaser. Best of all? You only need six simple ingredients and no oven required! Whether you’re vegan, dairy-free, or just love a rich, creamy cheesecake, this recipe delivers every time.

Why You’ll Love This Recipe

  • Completely dairy-free and egg-free
  • Only 6 ingredients
  • No oven or water bath needed
  • Perfect for any celebration or casual dessert
  • Incredibly creamy with the perfect balance of sweetness and crunch

Ingredients

For the Oreo cookie crust:

  • 24 Oreo cookies (use a certified vegan variety)
  • 1/4 cup (60 g) coconut oil or vegan butter, melted

For the cheesecake filling:

  • 1 1/2 cups (340 g) vegan cream cheese (store-bought or homemade)
  • 1 cup (240 ml) full-fat canned coconut milk (or coconut cream for extra richness)
  • 1/2 cup (120 ml) maple syrup (or agave syrup)
  • 12 Oreo cookies, chopped

Optional garnish:

  • Crushed Oreos
  • Extra Oreo halves for decorating

Instructions

1. Prepare the crust:

  • Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
  • In a food processor, pulse the Oreos (with filling) into fine crumbs.
  • Add melted coconut oil or vegan butter and pulse again until well combined.
  • Press the mixture firmly into the bottom of the prepared pan to create an even crust. Use the bottom of a glass or measuring cup to compact it.
  • Place in the freezer while you prepare the filling.

2. Make the filling:

  • In a large mixing bowl, combine vegan cream cheese, coconut milk, and maple syrup. Use a hand mixer or stand mixer to beat until smooth and creamy.
  • Gently fold in the chopped Oreos with a spatula, making sure they’re evenly distributed.

3. Assemble the cheesecake:

  • Pour the filling over the chilled crust and smooth the top with a spatula.
  • Refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to fully set.

4. Garnish and serve:

  • Before serving, sprinkle crushed Oreos over the top and decorate with extra Oreo halves if desired.
  • Slice, serve, and enjoy!

Storage

  • Refrigerator: Store covered in the refrigerator for up to 5 days.
  • Freezer: Freeze for up to 1 month. Thaw in the fridge overnight before serving.

Expert Tips

  • For the creamiest texture, use full-fat vegan cream cheese and full-fat canned coconut milk or coconut cream.
  • Make sure your coconut milk is well-shaken and room temperature to prevent clumping.
  • Always chill the cheesecake long enough for a clean slice and perfect texture.
  • You can substitute the maple syrup with agave or your preferred liquid sweetener.

Frequently Asked Questions

Can I make this gluten-free?
Yes! Use gluten-free sandwich cookies or gluten-free Oreos for the crust and filling.

Do I need a springform pan?
A springform pan works best for easy removal, but you can also use a pie dish or tart pan.

Can I use homemade vegan cream cheese?
Absolutely. Just make sure it’s smooth and thick for the best texture.

This no-bake vegan Oreo cheesecake is one of those recipes that looks stunning, tastes amazing, and is incredibly simple to make. Perfect for any occasion or just when you’re craving something indulgent!

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