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Oreo Cheesecake Recipe

Oreo Cheesecake

This no-bake Oreo Cheesecake recipe uses crushed Oreos for the base and is topped with even more Oreos!
Course Dessert
Cuisine American, Vegan
Prep Time 4 hours 20 minutes
Total Time 4 hours 20 minutes
Calories 650kcal
Author Rebecca Swanner


For Oreo Crust

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


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.


* 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.


Serving: 1Oreo Cheesecake | Calories: 650kcal