In a room full of non‑vegans everyone insisted there was no way this could be vegan!
Vegan Oreo Cheesecake was my very first attempt at making a baked vegan cheesecake back in 2017. This recipe has become a favorite because it delivers a creamy, tangy baked filling with plenty of cookie texture — the kind of cheesecake that surprises people who expect something different from a plant‑based dessert.
I love cheesecake more than any other dessert
This site is full of cheesecake variations, all built from this reliable base recipe. The baked filling is creamy, stable, and holds up well when sliced — perfect for sharing at gatherings where non‑vegans might be skeptical.
The secret to authentic cheesecake flavor is the tang
To achieve that classic cheesecake tang in a vegan version, add a small amount of acid. A teaspoon of vegan lactic acid or a teaspoon of apple cider vinegar brightens the flavor and mimics the characteristic tang of traditional cheesecake.
Notes about the recipe and ingredients
This recipe is written for clarity and consistent results. Read the notes below before starting so you understand ingredient swaps, texture expectations, and storage.
Notes for Success
Cornstarch: Cornstarch is difficult to measure accurately with spoons. For best results, weigh it. Inconsistent cornstarch measurement is a common reason cheesecakes turn out rubbery or gummy. If you do not have a scale, level your spoon and measure carefully, but weighing is strongly recommended.
Tofu: Some versions of this cheesecake use a small amount of firm tofu to lighten the batter and reduce overall fat. If you choose to include tofu, simply squeeze out excess water — no pressing required. You can also omit the tofu and increase the amount of vegan cream cheese for a richer result. Either approach works; the difference is subtle.
Vegan sour cream: I sometimes use vegan sour cream in demonstrations, but it is optional. It adds a little richness but is not essential. If you prefer not to buy another specialty ingredient, increase the vegan cream cheese instead or use the tofu option.
Vegan cream cheese: Different brands behave differently when baked. I have had consistently good results with brands formulated to be stable in baking. If a brand you try separates or becomes oily when baked, try a different one next time. Testing your chosen cream cheese in a small baked dish before committing to a full cheesecake can help.
Oreos and vegan status: Some commercially available chocolate sandwich cookies contain sugar processed with bone char or other non‑vegan processing steps depending on the brand and country. If you require a fully vegan certified cookie, check product labeling or use a vegan cookie you trust. You can also use homemade vegan sandwich cookies to control ingredients.
If you prefer a guided visual, there is a video tutorial available that demonstrates the full process and tips for assembly and baking.
Vegan Oreo Cheesecake
Prep Time: 30 mins · Cook Time: 1 hr · Total Time: 1 hr 30 mins
Ingredients
For the Cheesecake Batter
- Vegan cream cheese — 12 oz (336 g)
- Firm tofu — 4 oz (113 g) (optional; see notes)
- Granulated sugar — 3/4 cup (150 g)
- Cornstarch — 3 tablespoons (24 g)
- All‑purpose flour — 2 tablespoons (15 g)
- Salt — 1/4 teaspoon
- Vanilla extract — 2 teaspoons (10 ml)
- Vegan lactic acid — 1 teaspoon OR apple cider vinegar — 1 teaspoon
- Vegan butter — 2 tablespoons, melted (28 g)
- Plant milk — just under 1 cup (about 7 fl oz)
- Chocolate sandwich cookies — about 12, crushed into pieces for the batter
For the Crust
- Chocolate sandwich cookies — 16, crushed (about 1½ cups crumbs)
- Vegan butter — 4 tablespoons, melted (56 g)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a springform pan and line or grease it as preferred.
- Make the crust: Pulse the crust cookies in a food processor until finely crushed. Mix the crumbs with the melted vegan butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Place the crust in the freezer while you make the filling.
- Make the filling: Add the vegan cream cheese, tofu (if using), sugar, cornstarch, flour, salt, vanilla, lactic acid or vinegar, melted vegan butter, and plant milk into a food processor. Process until completely smooth and lump‑free.
- Stir in the crushed cookies: Add the 12 crushed cookies intended for the batter and pulse a few times so pieces are distributed throughout the filling without fully pulverizing them.
- Assemble and bake: Pour the batter onto the chilled crust. Place the pan inside a larger roasting pan and pour hot water into the outer pan for a gentle water bath. Bake at 350°F for 1 hour. After one hour, turn off the oven and leave the cheesecake inside with the door closed for an additional hour to finish setting gently.
- Chill: Remove the cheesecake from the oven and cool to room temperature. Refrigerate overnight before unmolding and slicing.
- Garnish: Finish with additional crushed cookies, vegan ganache, or dairy‑free whipped cream as desired.
Storage and Serving
Keep the Oreo cheesecake refrigerated until serving. It will stay fresh for up to one week in the refrigerator when stored in an airtight container. Freezing is possible but can alter texture; if you choose to freeze, wrap the cheesecake well and store for up to one month. Thaw in the refrigerator before serving.
Final Tips
- Weigh dry ingredients like cornstarch for consistent texture.
- Allow the cheesecake to set completely in the fridge before slicing for clean slices.
- Adjust cookie inclusion to your preferred level of crunch and chocolate intensity.
If you tried this recipe, please leave feedback describing any variations you made and how it turned out — it helps others get great results too.