Vegan Oreo Cheesecake
$11.61 recipe | $0.45 serving
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.
Large casserole pan
Chocolate Ganache optional
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.
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.
Vegan Oreo Cheesecake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.