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Home » Recipes » Cakes

No-Bake Oreo Cheesecake Recipe

By Rebecca Swanner | July 15, 2017 | Updated on June 15, 2023 | 18 Comments
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If you’re looking for the best Oreo Cheesecake, look no further than this recipe! It has an Oreo crust, crumbled Oreo cookies on top, and a creamy filling! And, the best part? It’s a No-Bake Oreo Cheesecake!

Oreo Cheesecake
Who doesn’t love an easy dessert? Especially if it’s oh, say, the middle of summer and screen doors are slamming and cookouts are happening. Even if you have air conditioning, it’s possible you don’t want to be stuck in the kitchen futzing with a fussy recipe and would much rather be out there and enjoying summer’s long days and nights. That’s where this no-bake Oreo Cheesecake recipe comes in!

This easy no-bake Oreo Cheesecake doesn’t take long to prep at all – about 20 minutes max. Just leave yourself enough time for it to freeze before you dig into the luscious, creamy filling, and you’ll be good to go. No water bath, no cracking, just perfect individual cheesecakes with a crunchy Oreo base and Oreo cookie on top!

To make these, step away from the oven and make a little room in your freezer – enough to fit a standard-size muffin pan. Time to toss those freezer-burnt items to make room for these no-bake Oreo treats!

Best Oreo Cheesecake No-Bake Oreo Cheesecake

But, I should probably tell you a little secret first about this Oreo Cheesecake. It’s vegan. A friend of mine who is vegan wanted to bake together and we thought this might be a fun one to make. Even, though, yes, technically no baking is involved. And, it was! Not long after we started some other friends popped by, and while the Oreo Cheesecakes were freezing, we hung out in the backyard, nibbling on a nice spread of veggies and crackers and hummus and cheese (I’m not vegan), and got the rose flowing! If you ask me, it was a pretty ideal way to spend a summer afternoon.

So back to the vegan thing for a moment. It can be our secret if you want (if you’re like me and have got family and friends who would raise an eyebrow about eating a vegan dessert). Because honestly, if you don’t tell them, I don’t think they’d know. I know you’re wondering: Wait, Oreos are vegan?! Yep. Totally vegan. I can’t say for sure that all the flavored varieties like Cinnamon Roll, Cotton Candy, Birthday Cake, Red Velvet are vegan, but classic Oreos are vegan. The other gals who showed up at my place aren’t vegan, and they totally swooned over these.

 

How to Make the Best Oreo Cheesecake

Like with these Key Lime Cheesecakes, this Oreo dessert requires two tiny pre-planning steps. First, the night before you mix up the Oreo Cheesecakes, put a can of coconut milk in the fridge. Overnight, the coconut cream and the coconut milk will separate and you’ll easily be able to scrape the cream off the top. That’s one of the ingredients that helps make these Oreo Cheesecakes so creamy without cream cheese or tofu!

Second, soak two cups of cashews in hot water for at least an hour. Soaking them overnight is ok too if you don’t want to wake up early to do this. I wake up at the crack of dawn these days – thanks, Loki (my cat, not the Norse god) – but if you don’t, it’s ok to prep the cashews the night before.

Once the cream has chilled and the cashews have soaked, you’re ready to create the no-bake cheesecakes. Place a cupcake liner in each of the muffin tins. To make the Oreo crust, use food processor, crush up whole Oreos and add 2 Tbsp. of Earth Balance vegan butter and 1 teaspoon of maple syrup. Once you can squeeze together a handful of the Oreo mixture and it holds together, divide them evenly among the 12 muffin cups and squish the crust until it feels tightly packed. Place the tin in the freezer and let it freeze for at least an hour.

We tried to make the crust with coconut oil, but thought the mixture was too crumbly and found the “butter” from my tub of Earth Balance worked much better at holding the crushed Oreos together.

Oreo Cheesecake Recipe

When the bases are frozen, make the cheesecake filling. Drain the soaked cashews, and add them, the maple syrup, coconut oil, coconut cream, vanilla extract, and salt to the bowl of a food processor. Blend until creamy. Then, add the apple cider vinegar. I used 2 tablespoons for the batch, but if you want it a little more tart, add more, one teaspoon at a time.

If you want Oreos in your cheesecake filling, now is when to add them. Just break 8 Oreos into quarters and drop them into the cashew mixture. Pour the mixture into a gravy boat (this is, by far, the easiest way I found to fill the liners) and fill each muffin tin up to the top of the cupcake liner with the filling. If you don’t have a gravy boat, pour the mixture into a bowl and use an ice cream scoop and store any leftover filling in the fridge. Place the no-bake cheesecakes in the freezer for 30 minutes or until they tops are set. Crush up 10 Oreos and top each mini cheesecake with Oreo. Place them back in the freezer for two hours, or until completely frozen. Then, enjoy!

The no-bake cheesecakes will keep in an airtight container in the freezer for a least a week.

No Bake Vegan Oreo Cheesecake

Oreo Cheesecake Recipe

Oreo Cheesecake

4.78 from 9 votes
Print Recipe
This no-bake Oreo Cheesecake recipe uses crushed Oreos for the base and is topped with even more Oreos!
Oreo Cheesecake Recipe
Prep Time: 4 hours hrs 20 minutes mins
Total Time: 4 hours hrs 20 minutes mins

Ingredients

For Oreo Crust

  • 20 Oreo cookies
  • 1 tsp. maple syrup
  • 2 Tbsp. Earth Balance

For Cheesecake Filling

  • 2 cups cashews (soaked for 2 hours, drained)
  • 1/2 cup maple syrup
  • 1 cup coconut oil
  • 1 can coconut milk (chilled overnight, use all of cream on top)
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 Tbsp. apple cider vinegar
  • 12 Oreo Cookies

Instructions

For Oreo Crust

  • Line 12 muffin cups with cupcake liners.
  • Add Oreo cookies, maple syrup, and Earth Balance to bowl of food processor. Blend until mixture resembles sand.
  • Press Oreo mixture into cupcake liners until base is tightly packed. Freeze for at least one hour.

For Cheesecake Filling

  • Add drained cashews, maple syrup, coconut oil, coconut milk, vanilla extract, and salt to bowl of food processor. Blend until creamy.
  • Add apple cider vinegar. Add more, one teaspoon at a time, until desired tartness is reached.
  • Pour cashew mixture into gravy boat and fill muffin cups to the top of the cupcake liner. Freeze for 30 minutes, or until tops are set.
  • Break 12 Oreos into smaller pieces and top No-Bake Oreo Cheesecakes with crumbled Oreos.
  • Freeze for two hours or until completely frozen.

Notes

* If you desire Oreos in your filling, break 8 Oreos into smaller pieces and add them to the cashew mixture before pouring them into the cupcake liners.
* If you don't have a gravy boat, pour the cashew mixture into a bowl and use an ice cream scoop.
Nutrition Facts
Oreo Cheesecake
Amount Per Serving (1 Oreo Cheesecake)
Calories 650
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American, Vegan
Author: Rebecca Swanner
Did you make this recipe?Leave a review below, then take a photo and tag @letseatcakeblog on Instagram so we can see it!

Oreo Cheesecake recipe

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Rebecca Swanner
Rebecca Swanner
Pleased to meet you. I'm the founder and Editor-in-Chief of Let's Eat Cake: The world's first smart, funny lifestyle site for women.

My background is in publishing (I've worked at Parade, Men's Journal, Us Weekly, Stuff, Blender, Beachbody, and more), mostly with a focus in health, fitness, and entertainment. I've also run my own baking company and competed on Cupcake Wars, so hit me up with your baking questions!

For more details, check out my full bio or follow me on Instagram, Twitter, or LinkedIn.
Rebecca Swanner
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Comments

  1. AvatarLaura says

    July 15, 2017 at 8:03 pm

    Amazing, I had no idea Oreo were vegan. Your description is so details that make this recipe very easy to follow. And yes, it is so hot that I will try this no cooking oreo cheesecake.

    Reply
    • Rebecca | Let's Eat CakeRebecca | Let's Eat Cake says

      July 16, 2017 at 9:54 am

      I know – I would have never guessed it either! I need to investigate if all the fun new flavors are, but I would guess so? And, thank you!

      Reply
  2. AvatarSues says

    July 15, 2017 at 8:25 pm

    These are so pretty and they sound delicious! I had no clue Oreos for vegan… Great to know!

    Reply
    • Rebecca | Let's Eat CakeRebecca | Let's Eat Cake says

      July 16, 2017 at 9:53 am

      Thank you so much!

      Reply
  3. AvatarHelen @ Fuss Free Flavours says

    July 16, 2017 at 4:24 am

    No bake cheesecake is the best. Easy to make, and lovely and creamy. Always gets my thumbs up. Your Oreo recipe is great, ideal for these summer months. Something very moreish about Oreos. Great that they are vegan too. Who would have thought!

    Reply
    • Rebecca | Let's Eat CakeRebecca | Let's Eat Cake says

      July 16, 2017 at 9:52 am

      What a sweet comment! Thank you!

      Reply
  4. AvatarBintu - Recipes From A Pantry says

    July 16, 2017 at 7:12 am

    My son loves Oreos so I think I may have to make this for him this Summer. No bake is great!

    Reply
    • Rebecca | Let's Eat CakeRebecca | Let's Eat Cake says

      July 16, 2017 at 9:52 am

      I think he’ll love it! They’re also hearty enough to be divided into four servings and still be totally satisfying!

      Reply
  5. AvatarJeni @ Coquette Kitchen says

    July 16, 2017 at 9:12 am

    A no bake oreo cheesecake that is also VEGAN? Oh no you didn’t! Because now I MUST try! 🙂

    Reply
    • Rebecca | Let's Eat CakeRebecca | Let's Eat Cake says

      July 16, 2017 at 9:51 am

      Thank you! And, yep 🙂

      Reply
  6. AvatarEm says

    July 17, 2017 at 11:57 pm

    How do you know that my weakness is so totally cookies n’ cream (or, really, Oreo) anything? This looks all kinds of amazing! Vegan cheesecake just happens to be my jam, too. I might even let the babe at these (she would GO. INSANE!!). 😀

    Reply
  7. AvatarElaine @ Dishes Delish says

    July 24, 2017 at 6:04 pm

    Looks absolutely fabulous! I love both oreos and cheesecake so this is a win win!! Delish!

    Reply
    • Rebecca | Let's Eat CakeRebecca | Let's Eat Cake says

      July 24, 2017 at 7:48 pm

      Thank you!

      Reply
  8. AvatarMonica | Nourish & Fete says

    July 31, 2017 at 5:28 am

    What an incredible vegan dessert! I had no idea Oreos were “accidentally” vegan, but my goodness am I glad to know now. 🙂 I also love using cashews in things like salad dressing – they make an amazing caesar – so am totally intrigued to try them in something like this, as well.

    Reply
  9. AvatarLynn | The Road to Honey says

    August 1, 2017 at 7:45 am

    What???!! Oreos are vegan???!! So good to know next time my vegan friends come over for game night. It’s always stressful trying to figure out the food situation.

    As for these cheesecakes. . .well. . .they are such a pretty, little things. Perfect now that the temperatures have been soaring.

    Reply
  10. AvatarSharon Reum says

    December 11, 2020 at 8:03 am

    What is earth balance? I want to try this recipe but have no idea what earth balance is. I looked on amazon and it seems that Earth Balance makes many different things from peanut butter to crackers. Please respond as soon as possible and let me know what earth balance ingredient is in this recipe.
    Thank you!

    Reply
    • Rebecca SwannerRebecca Swanner says

      December 11, 2020 at 8:10 am

      Hi Sharon, that’s a great question.
      Earth Balance is vegan butter. This is what I had in mind: https://amzn.to/2W2BEJq

      I’m going to change the recipe so the item is linked too.

      Reply
  11. AvatarKelli says

    January 16, 2023 at 1:47 am

    Any tips for how to rather make this as ONE pie rather in a springform pan? How many would it serve and recipe the same!

    Reply
4.78 from 9 votes (3 ratings without comment)

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