Go Back
+ servings
Vegan Oreo Cheesecake

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.
4.5 from 2 votes
Prep Time 30 mins
Cook Time 55 mins
Rest time 6 hrs
Total Time 7 hrs 25 mins
Course Appetizers
Cuisine American, Gluten-Free, Vegan
Servings 8 slices
Calories 576 kcal

Equipment

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

Ingredients
 

Crust

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

Filling

  • 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)

Instructions
 

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

Crust

  • 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.

Filling

  • 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.

Notes

  • 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.

Nutrition

Nutrition Facts
Vegan Oreo Cheesecake
Serving Size
 
1 slice
Amount per Serving
Calories
576
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
372
mg
16
%
Potassium
 
134
mg
4
%
Carbohydrates
 
59
g
20
%
Fiber
 
3
g
13
%
Sugar
 
35
g
39
%
Protein
 
5
g
10
%
Calcium
 
110
mg
11
%
Iron
 
1.12
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @brokebankvegan or use #brokebankvegan!
Enjoyed it?Like @brokebankvegan to join our community!
Save it for later?Follow @brokebankvegan for more inspiration!