Vegan Oreo Cheesecake
- 20 Oreos
- 3 tbsp vegan butter (we use Earth Balance)
- 24 oreos
- 2 tbsp vanilla extract
- 16 oz vegan cream cheese (Daiya or Kite Hill is best)
- 9 oz So Delicious coco whip
- 6 whole oreos
Let your “dairy” products sit out to room temp. Take your 20 Oreos for your crust and grind them in your food processor or blender. Melt your 3 tbsp of vegan butter. (Takes about 30 seconds)
Mix your ground Oreos and butter together in a bowl. Spray your spring pan with nonstick spray and spread your crust mixture evenly. Let it set in refrigerator until firm. (About 15 minutes)
Separate another 24 Oreo’s and break them into quarters. In a large mixing bowl add the coconut whipped cream, vegan cream cheese, vanilla extract, powdered sugar and mix gently. Then add Oreos continuing to mix gently, not to break up the Oreos too much.
As a final step, take the pan with the crust out. Place the filling on top of the crust. Grind, break up, or place whole the final 6 Oreos of the pack.
Allow the cheesecake to chill for at least one hour.
No Bake Vegan Oreo Cheesecake
You became a vegan and chose not to eat animal products. There are still those fantastic classic foods and desserts that call your name, cheesecake happens to be one of mine. It is difficult enough giving up different products as it is, but finding replacements I would say is even harder. Having dedication, patience, and a pinch of love, you can come up with anything.
We took the classic cheesecake and made it vegan-friendly. There are several store-bought products, as well as, homemade items. Items such as Cashew or Coconut whipping cream and cashew cream cheese.
We went with the more convenient products in order to simplify our parenting lives, cause after cooking dinner, getting showers done, and cleaning up after the kids, all we want is a sweet piece of cake and not a mountain of dishes!!! Just kidding though, it’s all in good fun, let’s make a cheesecake!! 🙂
We start by processing our 20 oreo’s and melting our butter.
Then we can mix these in a bowl and apply to the bottom of our spring coil pan.
Let that sit in the refrigerator until firm, usually about 15 minutes. While the crust sets, stir your coconut whip, vegan cream cheese, vanilla extract, and powdered sugar together. Then mix in the other 24 Oreos. You should break them up before you mix them in, but they don’t need to be ground up.
Now all that’s left to do is arrange your last 6 Oreos onto the top of the cheesecake! Place your cheesecake in the fridge for 4-6 hours minimum. Overnight would be best, but usually, we eat it before the night is over!
This is a really simple and easy vegan oreo cheesecake! We hope you enjoy! Leave your comment or questions below!