Oreo Cheesecake


Oreo Cheesecake

  • Prep Time 1h 30m
  • Cook Time 0m
  • Servings 16


  •  228 g coconut cream, chilled overnight
  •  2 Tbsp icing sugar
  •  1 1/2 tsp vanilla extract
  •  3 packs Oreos
  •  3 Tbsp dairy-free margarine
  •  228 g vegan cream cheese
  •  30 g caster sugar


  • Drain the liquid from the coconut cream.
  • Combine the coconut cream with 1 tablespoonful of icing sugar and 1/2 teaspoonful of vanilla extract in a mixing bowl with a hand mixer or in a food processor. Add the remaining icing sugar and mix again.
  • Refrigerate for 10 to 15 minutes.
  • Seal 21 Oreos in a bag and crush with a rolling pin or in a food processor. Place in a large mixing bowl.
  • Melt the margarine then stir into the crushed Oreos.
  • Transfer into a spring-form pan or cake tin, pressing into the edges. Smooth with a metal spoon and tap on the worktop to make sure there are no air pockets.
  • Place in the freezer whilst you prepare the filling.
  • Combine the remaining vanilla extract, vegan cream cheese, and sugar with a hand mixer or in a food processor until light and creamy.
  • Coarsely chop 10 Oreos and add to the cream cheese mixture.
  • Fold in the chilled coconut whip.
  • Spread evenly over the frozen Oreo base. Decorate with the remaining Oreos.
  • Freeze for about 1 hour, or until set.

Recipe Adapted From The Little Blog of Vegan