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Oreo Cookie Cheesecake

Nicole Kearsley
If you’re looking for an easy but special sweet treat then this is the recipe for you! It's completely vegan and gluten-free plus it’s super easy to make, no baking needed!
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American, Vegan
Servings 8 Slices



  • 1/2 cup Coconut Cream
  • 1 cup Vegan Chocolate Chips


  • 35 Vegan Sandwich Cookies
  • 1/4 cup Vegan Butter
  • 1 can Coconut Cream 14 oz
  • 8 ounces Vegan Cream Cheese
  • 1 cup Powdered Sugar



  • Melt 1 cup of chocolate chips with a 1/2 cup of coconut cream Let cool slightly.


  • Lightly grease/spray spring from pan. Alternately use parchment paper or plastic wrap to line dish if not using a springform pan.
  • In a food processor combine 25 cookies and 1/4 cup of melted vegan butter, pulse until crushed. Press mixture into bottom of springform pan.
  • Combine can of coconut cream and vegan cream cheese in food processor and blend until smooth. Add 1 cup powdered sugar, blend smooth.
  • Transfer cream cheese mixture from food processor to bowl then mix in 10 chopped cookies. Pour on top of the cookie crust. Refrigerate overnight.
  • Pour the chocolate ganache over the chilled cake, smooth it out. Top with additional cookies if desired.
  • Refrigerate for a few hours before serving.


FOR MORE SWEETNESS: While you’re at it, be sure to drizzle with some chocolate syrup
THAT TRADITIONAL FLAVOR: You can toy around with adding a few nutritional yeast flakes to the batter to add a little bit of the egg flavor you typically find in a traditional cheesecake.
MAKE IT A YUM: Simply add some cocoa powder to the cheesecake batter.
*GANACHE: Don't use any of the coconut cream liquid when making the ganache. 
Keyword plant based, vegan