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completed Vegan Oreo Cheesecake [6 Ingredient] against white surface
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5 from 70 votes

Vegan Oreo Cheesecake [6 Ingredient]

Indulgent 6-ingredient vegan Oreo cheesecake combines decadent dairy-free cookies and cream filling with a cookie base – a crowd-pleasing vegan Oreo recipe!
Prep Time15 minutes
Cook Time1 hour
Set Time7 hours
Total Time8 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 1 9 inch vegan cheesecake
Calories: 5782kcal
Author: Toni

Equipment

Ingredients

Crust

  • 25 Oreos
  • ¼ cup vegan butter, melted

Filling

  • 32 ounces of vegan cream cheese
  • 1 cup of sugar
  • 4 tablespoons of cornstarch
  • 1 teaspoon vanilla extract
  • 10 Oreos, quartered

Garnish

  • Whole, crushed, and Oreo crumbs

Instructions

  • Put the Oreos in a food processor and pulse until completely processed and a sandy flour texture is achieved. Transfer to a bowl and add the melted vegan butter. Mix well and add it to a 9 inch springform pan. Evenly distribute the Oreo mixture and using your hands start to compact it until very compacted and leveled. Set aside.
  • In a large bowl, combine the vegan cream cheese, sugar, cornstarch, and vanilla extract. Using an electric mixer, mix for 2 minutes until all ingredients are fully incorporated. Add the Oreo chunks into the bowl. Gently mix until fully combined.
  • Preheat the oven to 325 degrees F.
  • Then gently spoon the vegan cream cheese mixture into the springform pan. Best to add large dollops of vegan cream cheese all around the top of the Oreo crumb crust – filling empty areas with the dollops, instead of pouring all the mixture in the middle and then spreading it with a spatula. This will ensure you don't break the crust when leveling the vegan cream cheese mixture.
  • Place the vegan cheesecake pan onto a large sheet pan in the middle rack of your oven. This will catch any leakage that may occur.
  • Bake for 60 minutes.
  • Remove from the oven and let it sit on a cooling rack for 2 hours. Then transfer it to the refrigerator and refrigerate for at least 5 hours. Using a rubber spoon, gently start trying to separate the edges from the pan. Do not press hard, slowly going round releasing little by little or the vegan cheesecake will start to crack. Once fully detached from the pan, unclip the springform pan and remove the ring. Do not remove the vegan cheesecake from the bottom part of the bake pan. Garnish the top with more Oreo crumbs, chunks, and whole Oreos. Keep in the refrigerator until ready to serve.

Notes

  • Use room temperature ingredients: Particularly the vegan cream cheese. This ensures a smooth, creamy, lump-free filling.
  • For a full Oreo crust: Use an extra 50% of Oreos (and vegan butter) and press it 1- 1 ½ inches up the sides of the pan, too.
  • Adjust the texture: You can adjust the size of the Oreo chunks in the vegan cheesecake filling or use a variety, for different textures. Using lots of small bits and crumbs will yield a darker vegan cheesecake with a more evenly spread Oreo flavor. Large chunks will give you bites of Oreo.

Nutrition

Calories: 5782kcal | Carbohydrates: 603g | Protein: 80g | Fat: 383g | Saturated Fat: 119g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 58g | Trans Fat: 8g | Sodium: 5424mg | Potassium: 962mg | Fiber: 71g | Sugar: 393g | Vitamin A: 8IU | Calcium: 674mg | Iron: 60mg