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How many times have you heard a vegan cheesecake doesn’t taste like a real cheesecake? Well after this recipe hits the internet, you won’t be hearing that anymore. Behold, the vegan Oreo cheesecake that will turn everyone into a believer.

Vegan Oreo Cheesecake
Slice into this decadent vegan cheesecake

📖 About

Let’s talk about the elephant in the room. We’re well aware this is not what most would consider a “healthy” recipe. However, it is the tastiest. You’ll quickly become popular amongst friends and family if you bring them this vegan Oreo cheesecake.

So, you may be wondering why we created a baked cheesecake since most vegan recipes out there are no-bake. Besides wanting to challenge ourselves in the kitchen, we wanted to create a dense and velvety cake as opposed to the light and airy texture of no-bake.

We can safely say this vegan Oreo cheesecake is exactly what we were going for: dreamy and decadent. Also, it’s crack-free because of a handy little cheesecake baking tip we learned about called a water bath.

Cream cheese, coconut milk, Oreos, Cashews, Maple Syrup, Coconut Oil, Cane Sugar, And Vanilla

🍲 Key ingredients

  • Oreo cookies: these are such a classic flavor, and one of the best known “accidentally vegan” treats. They’ve been around since 1912, so they are basically the OG’s of packaged cookies.
  • Tofutti cream cheese: while this ingredient is a little expensive, it’s totally worth it if you want a super creamy and classic cheesecake taste. We prefer the Tofutti brand over Daiya because it’s creamier and tastes more like the real thing.
  • Cashews: these are often used in no-bake cheesecakes, but we included cashews in this baked recipe to make it more dense. Cashews also have a subtle sweetness to them because this recipe isn’t already sweet enough.
  • Coconut milk: makes the cheesecake even more creamy and rich. If you’re going to make a cheesecake, why not go all out? Just make sure to use full-fat coconut milk from a can, or coconut cream to achieve the same results as us.
Oreo Cookies And Coconut Oil In A Food Processor
Add coconut oil and Oreos to a food processor

🔪 Instructions

To begin, soak the cashews overnight in room temperature water, or for a few hours in boiling water before starting the rest of the recipe.


Preheat your oven to 350 degrees F and prep the crust ingredients by mixing them together in a food processor. Press the crust into the bottom of a cake pan that’s lined with parchment paper or greased with coconut oil.

Oreo Crust In A Pan
press the crust into a cheesecake pan

If you have a springform pan, we highly recommend using this (we just didn’t have one for this recipe).

Throw the crust in your oven for 8 minutes at 350 degrees, and start to get your filling ingredients together.


In a high-speed blender or food processor, mix together the filling ingredients until you have a creamy texture with no cashew chunks.

Cashews, Coconut Milk, Maple Syrup, And Cream Cheese In A Food Processor
Add filling ingredients to a food processor

We prefer the Vitamix blender to get the creamiest consistency because of the cashews, but we’ve achieved similar results in a food processor before. It may just take a bit longer, so be patient!

Cheesecake Filling With Oreo Chunks
Add in oreo chunks

Keep scraping down the sides until everything is nice and smooth. Then, at the very end, pulse in some broken up Oreo crumbles because you want some cookie chunks.

Putting Everything Together

By now, your crust should be finished baking, so remove it from the oven and turn it down to 325 degrees F. While the oven is cooling, let your cheesecake filling sit in the fridge for about 10-15 minutes to rest. This will allow time for your crust to cool as well.

Pouring Vegan Oreo Cheesecake Filling Over Oreo Crust
Pour the filling over top your crust

Once your oven is ready, pour the filling over your Oreo crust and prepare a water bath. To do this, just set the cheesecake pan in a deep casserole dish. Fill it up with hot tap water so it reaches about 1/2 to 3/4 way up your cheesecake pan.

If you are using a springform pan, remember to wrap it in aluminum foil or set it in a regular cake pan larger than the springform pan. This will prevent water from leaking into your cheesecake and making it soggy.

Vegan Oreo Cheesecake In A Water Bath
Bake it in a water bath

Bake the cheesecake for 55 minutes, or until the center is slightly “jiggly” but not liquidy when you gently shake it. The edges should be more firm though. After it’s done, open your oven about an inch or two to let the cheesecake cool slowly for another hour.

Once the cheesecake is done cooling in the oven, you can either let it sit at room temperature for another hour or place it in the fridge for 4-6 hours before cutting.

Optional Toppings

We decided to top ours with a chocolate ganache and more Oreo cookies, but that is completely optional.

To make the chocolate ganache icing, just melt some vegan chocolate chips in a double boiler while slowly stirring in the coconut milk. Once everything is combined, let the ganache sit for about 30 minutes before icing the cheesecake.

Spreading Chocolate Ganache Over Oreo Cheesecake
Spread the chocolate ganache over your baked cheesecake

If you want your cheesecake to look extra epic, top it with some more Oreo cookies for decoration.

🌡️ Storage

Wrap the cheesecake in plastic wrap or in an airtight container to keep it in the fridge for up to 3 days.

If you want to store it in the freezer, follow these steps:

  • Cool your cheesecake uncovered in a fridge
  • Once it is fully cool, move the cheesecake to a freezer uncovered for 1 hour
  • Remove the sides of your springform pan before placing it in the freezer if you used one
  • After the hour is up, remove your cheesecake from the freezer and separate it from the bottom of the pan
  • Then, cover the cheesecake in plastic wrap and stick it in a freezer-safe ziplock bag or in heavy duty aluminum foil
  • Store it in the freezer for up to 2-3 months

When you want to defrost the frozen cheesecake, take it out of the freezer and let it sit in your fridge overnight before serving!

Vegan Oreo Cheesecake

💭 Budget tips

We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:

  • Use a different liquid sweetener, such as agave, instead of maple syrup
  • Opt for a cheaper vanilla extract, or use artificial
  • Skip the optional chocolate ganache topping

🍴 Tasting notes

It’s literally an Oreo cheesecake. We don’t need to tell you why you’ll love it. You just will. It’s:

  • Creamy
  • Decadent
  • Rich
  • Dense
  • Sweet

If you try this cheesecake, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

Vegan Oreo Cheesecake

Vegan Oreo Cheesecake

Mitch and Justine
Behold, the vegan Oreo cheesecake that will turn everyone into a believer of vegan baking. This dense and velvety smooth baked cheesecake will be the hit of any gathering. We guarantee it.
4.60 from 5 votes
Prep Time 30 minutes
Cook Time 55 minutes
Rest time 6 hours
Total Time 7 hours 25 minutes
Course Appetizers
Cuisine American, Gluten-Free, Vegan
Servings 8 slices
Calories 576 kcal


  • Food processor
  • High-speed blender
  • Springform pan
  • Large casserole pan
  • Double boiler



  • 25 regular Oreos ($1.66)
  • 3 tbsp coconut oil, melted ($0.36)


  • 5-6 crushed Oreos ($0.33)
  • ½ cup raw cashews ($0.86)
  • 1 ½ cups cream cheese ($5.36)
  • 1 cup full-fat coconut milk ($0.54)
  • 1 tbsp lemon juice ($0.09)
  • ¼ cup cane sugar ($0.02)
  • 2 tbsp maple syrup ($0.30)
  • 1 ½ tbsp cornstarch ($0.04)
  • 1 tbsp coconut oil ($0.12)
  • ½ tbsp vanilla extract ($0.31)
  • ¼ tsp salt ($0.01)

Chocolate Ganache optional

  • ½ cup chocolate chips ($1.34)
  • ¼ cup full-fat coconut milk ($0.27)


  • Soak the cashews overnight, or for 1-2 hours in boiling water to soften them.


  • Preheat your oven to 350°F, and line a cheesecake pan with parchment paper or grease with coconut oil, unless you have a springform pan.
  • In a food processor, pulse together the crust ingredients. Once you've achieved a crumbly texture, press crust into the bottom of your pan. Bake at 350°F for 8 min, then set aside. Turn your oven down to 325°F.


  • In the meantime, place all filling ingredients in a high-speed blender or food processor. Blend on high until you achieve a creamy texture, scraping down the sides as necessary. Pulse in Oreos at the end to keep some cookie chunks.
  • Let the filling ingredients cool in your fridge for about 10-15 minutes, then pour over the crust. Tap the pan lightly on your counter to remove air bubbles.
  • Prepare a water bath to bake your cheesecake by pouring hot tap water into a large casserole dish (deep enough to fit the height of your cheesecake pan).
  • Fill up the casserole pan with water so that it reaches a little more than halfway up your cheesecake pan. Place the cheesecake pan into the casserole pan, then transfer everything to your oven. If using a springform pan, cover the bottom with aluminum foil to prevent water leakage.
  • Bake at 325°F for 55 minutes, or until the middle is slightly "jiggly" but not liquidy when you shake it gently. The edges should be firm though.
  • Once the cheesecake is done, turn your oven off and open the door 1 inch. Leave the cheesecake in your oven for another hour to prevent cracking.
  • After 1 hour, remove cheesecake from the oven and cool at room temp for another 1 hour.
  • Put the cheesecake in your fridge uncovered (to prevent condensation forming on the top) for 4-6 hours, but preferably overnight.

Chocolate Ganache

  • Once your cheesecake has set, prepare the ganache by melting chocolate chips in a double boiler or in the microwave in 10 second bursts. Make sure to stir frequently.
  • Once the chocolate chips are starting to melt, add in the coconut milk and continue stirring until well combined.
  • Let the ganache cool for about 30 minutes before icing your cheesecake. Once you are ready to serve it, layer the ganache on top with more crumbled Oreos.


  • The extra steps of using a water bath and cooling the cheesecake are not necessary, but they will ensure your cheesecake doesn’t crack.
  • If you don’t use parchment paper or a springform pan, make sure to cut around the edge of your cheesecake thoroughly before removing it.


Serving: 1slice | Calories: 576kcal | Carbohydrates: 59g | Protein: 5g | Fat: 37g | Saturated Fat: 20g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 372mg | Potassium: 134mg | Fiber: 3g | Sugar: 35g | Calcium: 110mg | Iron: 1.12mg
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How do I tell if my cheesecake is under baked?

If your cheesecake is underdone, the filling will still be liquidy when you gently shake it. The cheesecake firms up from the outside in, so the center is the last part you need to check. Bake your cheesecake for longer.

How do I tell if my cheesecake is over baked?

If your cheesecake is over baked, it will already look nearly set in the middle when you remove it from the oven.

What can I do if the cheesecake is over baked?

If your cheesecake is over baked, you can definitely still eat it. The cake will just be more on the dry side. If there are dark brown or burn spots on top, scrape them off the best you can and cover the top with icing.

What happens if my cheesecake cracks?

If you crack your cheesecake, don’t worry! It will still taste good, it just won’t look as aesthetically pleasing. But, we recommend covering the cracks with icing or decorations.

Why is pre-baking the crust necessary?

Pre baking the crust isn’t 100% necessary, but it will help ensure the crust is crispier and better for serving.

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