Dairy-Free Oreo Cheesecake

Indulge in the irresistible decadence of a Dairy-Free Oreo Cheesecake, a plant-based twist on the beloved classic that’s perfect for those avoiding dairy without compromising on flavor. This no-bake masterpiece features a rich and creamy cashew-based filling enhanced with coconut cream, maple syrup, and a hint of lemon juice for a velvety texture with just the right balance of sweetness and tang. The crust, crafted from crushed dairy-free chocolate sandwich cookies and melted coconut oil, provides a crisp, chocolatey foundation that complements the luscious filling perfectly. Topped with a generous sprinkle of crushed cookies for added crunch, this cheesecake is effortlessly elegant and easy to prepare. Ready in just 30 minutes (plus chilling time), it’s a crowd-pleasing dessert that’s ideal for birthdays, holidays, and any celebration. Satisfy your sweet tooth with this vegan, dairy-free Oreo cheesecake that’s as irresistible as it is easy to make!

Nutriscore Rating: 35/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 20 Dairy-free chocolate sandwich cookies
• 0.25 cup Coconut oil, melted
• 2 cups Cashews
• 1 cup Coconut cream
• 0.5 cup Maple syrup
• 0.25 cup Lemon juice
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 6 Dairy-free chocolate sandwich cookies, crushed

Directions

Step 1

Start by soaking the cashews. Place 2 cups of cashews in a bowl and cover them with boiling water. Let them soak for at least 1 hour, then drain and rinse well.

Step 2

For the crust, finely crush 20 dairy-free chocolate sandwich cookies in a food processor. Add 0.25 cup of melted coconut oil and blend until the mixture resembles wet sand.

Step 3

Press the cookie mixture into the bottom of an 8-inch springform pan, ensuring a firm and even base. Place the pan in the freezer to set while you prepare the filling.

Step 4

For the filling, combine the soaked and drained cashews, 1 cup of coconut cream, 0.5 cup of maple syrup, 0.25 cup of lemon juice, 1 teaspoon vanilla extract, and 0.25 teaspoon of salt in a high-speed blender.

Step 5

Blend on high until the mixture becomes very smooth and creamy. This may take several minutes.

Step 6

Remove the Oreo crust from the freezer and pour the cashew mixture over the top, smoothing out the surface with a spatula.

Step 7

Sprinkle the crushed 6 dairy-free chocolate sandwich cookies over the top of the cheesecake.

Step 8

Cover the springform pan with plastic wrap and refrigerate for at least 4-6 hours, or until the cheesecake is firm.

Step 9

Once set, carefully remove the cheesecake from the springform pan.

Step 10

Slice the cheesecake and serve chilled. Enjoy your dairy-free Oreo cheesecake!

Nutrition Facts

Serving size	(1593.3g)

Amount per serving	% Daily Value*
Calories	7327.6

Total Fat 395.6g	0%
Saturated Fat 175.2g	0%
Polyunsaturated Fat 20.8g
Cholesterol 0mg	0%
Sodium 3968.6mg	0%
Total Carbohydrate 949.4g	0%
Dietary Fiber 34.5g	0%
Total Sugars 596.7g
Protein 68.8g	0%

Vitamin D 0IU	0%
Calcium 390.8mg	0%
Iron 47.2mg	0%
Potassium 3082.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 3.6%

Carbs: 49.8%