Indulge in a decadent dessert with this vegan Oreo cheesecake recipe! This creamy and rich cheesecake is made with vegan cream cheese and is loaded with crushed Oreos. The Oreo crust and toppings make it the perfect treat for any occasion.
Oreo Vegan Cheesecake Recipe
Course: DessertCuisine: ContinentalDifficulty: Medium12
servings20
minutes1
hour30
minutes540
kcalThe recipe is a complete winner! It’s delicious, easy to make, and requires ingredients you already have in your pantry. Whether you’re a vegan or just looking for a dairy-free dessert, this recipe is sure to satisfy your sweet tooth.
Ingredients
- For the crust
24 Oreo cookies
1/4 cup vegan butter, melted
- For the filling
32 oz vegan cream cheese, room temperature
1 cup granulated sugar
1/4 cup cornstarch
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1/4 tsp salt
12 Oreo cookies, crushed
- For the topping
1 cup vegan whipped cream
6 Oreo cookies, crushed
Directions
- Preheat the oven to 325°F.
- Crush the Oreo cookies for the crust in a food processor or a plastic bag until they are fine crumbs.
- Combine the Oreo crumbs and melted vegan butter in a bowl and mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let cool while making the filling.
- In a large mixing bowl, beat the vegan cream cheese and sugar together until smooth.
- Add in the cornstarch, almond milk, vanilla extract, and salt, and beat until fully combined.
- Fold in the crushed Oreos.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 1 hour 20 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 30 minutes.
- Remove the cheesecake from the oven and let cool completely before placing it in the refrigerator to chill for at least 4 hours or overnight.
- Once the cheesecake is chilled, spread the vegan whipped cream over the top and sprinkle with the crushed Oreos.
- Slice and serve.
Notes
- Make sure the vegan cream cheese is at room temperature before starting the recipe to ensure it is easy to mix.
- Let the cheesecake cool completely before placing it in the refrigerator to prevent condensation from forming on the surface.
- Use a sharp knife to slice the cheesecake to ensure clean cuts.
- Serve the cheesecake chilled for the best texture and flavor.
Complete Nutrition Information
Nutrition Facts
12 servings per container
- Amount Per ServingCalories540
- % Daily Value *
- Total Fat
36g
56%
- Saturated Fat 14g 70%
- Trans Fat 0g
- Cholesterol 61mg 21%
- Sodium 460mg 20%
- Total Carbohydrate
50g
17%
- Dietary Fiber 1g 4%
- Sugars 36g
- Protein 7g 15%
* 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.
Alterations and Modifications
- Add a teaspoon of espresso powder to the filling for a subtle coffee flavor.
- Use coconut sugar instead of granulated sugar for a lower glycemic index option.
- Use a mixture of vegan cream cheese and silken tofu for a lighter texture.
- Add a tablespoon of lemon juice to the filling for a tangy twist.
- Use coconut whipped cream instead of vegan whipped cream for a different flavor twist.
- Add a tablespoon of cocoa powder to the filling for a double chocolate version of the recipe.
- Top the cheesecake with chopped nuts or toasted coconut flakes for added texture.
Frequently Asked Questions (FAQs)
Q: Can I make the cheesecake ahead of time and freeze it?
A: Yes, you can make the cheesecake ahead of time and freeze it for up to a month. Make sure to wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Q: Can I make the cheesecake without a springform pan?
A: It’s best to use a springform pan to make it easier to remove the cheesecake from the pan. If you don’t have a springform pan, you can use a regular cake pan or pie dish, but it may be more difficult to remove the cheesecake from the pan.
Q: Can I use a different type of milk instead of almond milk?
A: Yes, you can use any type of non-dairy milk that you prefer, such as soy milk or coconut milk. However, keep in mind that the flavor and texture may be slightly different.
Q: Can I add other flavors to the cheesecake filling?
A: Yes, you can add other flavors to the cheesecake filling, such as lemon juice, cinnamon, or nutmeg. Just adjust the recipe accordingly and taste the filling as you go to balance the flavors.
Q: How can I prevent the cheesecake from cracking?
A: To prevent the cheesecake from cracking, let it cool slowly and evenly. After baking, turn off the oven and let the cheesecake cool in the oven with the door cracked open for 30 minutes. Then, let it cool completely at room temperature before placing it in the refrigerator to chill.
Q: Can I use a different type of sweetener instead of granulated sugar?
A: Yes, you can use any type of sweetener that you prefer, such as honey, maple syrup, or agave nectar. However, keep in mind that the flavor and texture may be slightly different, and you may need to adjust the recipe accordingly.
Q: How long does the cheesecake need to chill in the refrigerator?
A: The cheesecake needs to chill in the refrigerator for at least 4 hours or overnight to set properly. This will ensure that the cheesecake is creamy and firm when sliced.
Q: Can I make mini vegan Oreo cheesecakes instead of one large cheesecake?
A: Yes, you can use a muffin tin or mini springform pans to make mini cheesecakes. Adjust the baking time as they will cook faster than a full-sized cheesecake.
