Vegan Oreo Cheesecake
Indulge in the creamy, decadent delight of Vegan Oreo Cheesecake—a no-bake dessert that’s as rich as it is simple to prepare! This dairy-free masterpiece features a luscious cashew-based filling that’s sweetened with maple syrup and infused with hints of vanilla and a touch of lemon for balance. Nestled on a buttery Oreo cookie crust and topped with chunks of everyone’s favorite cookies, this cheesecake is the perfect blend of crunchy, creamy, and indulgent. Quick to prepare in just 30 minutes and completely egg-free and dairy-free, it’s an ideal dessert for vegans and non-vegans alike. Whether you're celebrating a special occasion or simply satisfying a sweet tooth, this frozen treat is guaranteed to be a showstopper. Serve it slightly thawed for the perfect velvety texture and watch as every bite disappears!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 28 pieces Oreo cookies
- 6 tablespoons Vegan butter
- 2 cups Raw cashews
- 1 cup Coconut cream
- 1 cup Maple syrup
- 2 tablespoons Lemon juice
- 1 cup Coconut oil
- 2 teaspoons Vanilla extract
Directions
Step 1
Begin by soaking the raw cashews in hot water for at least 1 hour. This will soften them and make them easier to blend later.
Step 2
Prepare the crust by crushing 20 Oreo cookies into fine crumbs. You can do this by placing them in a food processor or placing them in a zip-top bag and using a rolling pin.
Step 3
Melt the vegan butter in a saucepan or microwave, then mix it thoroughly with the Oreo crumbs.
Step 4
Press the Oreo crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the freezer to set while you prepare the filling.
Step 5
Drain the soaked cashews and place them in a high-speed blender or food processor. Add the coconut cream, maple syrup, lemon juice, melted coconut oil, and vanilla extract.
Step 6
Blend until completely smooth and creamy. This may take 2-5 minutes, depending on your blender's power.
Step 7
Pour the cashew filling over the Oreo crust, then smooth the top with a spatula.
Step 8
Break 8 remaining Oreos into large chunks and gently press them into the top of the cheesecake for decoration.
Step 9
Place the cheesecake back in the freezer and allow it to set for at least 4 hours or until firm.
Step 10
Before serving, let the cheesecake sit at room temperature for about 10-15 minutes to soften slightly for easier slicing.
Step 11
Use a sharp knife to cut into slices and enjoy this delicious vegan Oreo cheesecake!
Nutrition Facts
| Serving size | (2002.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10040.2 |
| Total Fat 621.6g | 0% |
| Saturated Fat 337.6g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 0mg | 0% |
| Sodium 4450.7mg | 0% |
| Total Carbohydrate 1118.3g | 0% |
| Dietary Fiber 35.8g | 0% |
| Total Sugars 743.0g | |
| Protein 72.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 374.8mg | 0% |
| Iron 49.2mg | 0% |
| Potassium 3187.3mg | 0% |
Source of Calories