In a room full of non-vegans everyone insisted there was no way this could be vegan!
This Vegan Oreo Cheesecake was my first attempt at making a baked vegan cheesecake back in 2017. It immediately became a foundation recipe I return to again and again.
I love cheesecake more than any other dessert
My site is full of cheesecake variations that grew from this base recipe. It reliably produces a rich, creamy baked cheesecake that satisfies even non-vegan guests.
The key to a convincing vegan cheesecake is that familiar tang
To recreate the characteristic tang of traditional cheesecake, add a small amount of vegan lactic acid or apple cider vinegar. Both give the filling the subtle acidity that makes the texture and flavor feel authentic.
Notes on ingredients and technique
Notes for Success:
Cornstarch: Measuring cornstarch by volume can be inconsistent. If possible, weigh the cornstarch using a kitchen scale (grams) for best results. Incorrect cornstarch quantity is the most common reason cheesecakes turn out gummy or rubbery.
Tofu: I sometimes substitute a portion of the cream cheese with firm tofu to lower fat and calories. I do not press the tofu—simply squeeze out excess water. The texture difference is subtle; you can use all vegan cream cheese if you prefer.
Sour cream: In earlier versions I used vegan sour cream, but it adds another ingredient with only a minor benefit. You can use it if you like, or replace it with a little more vegan cream cheese or the tofu option mentioned above.
Vegan cream cheese: In baked applications some brands break down and become oily. Tofutti has been the most reliable for baking, though other brands such as Violife have worked for me more recently. Use a brand you trust for heat stability.
Oreos and vegan considerations: Whether Oreos are considered vegan depends on sugar processing and regional sourcing; some sugar is processed with bone char in certain areas. If you want to be fully certain, you can make homemade chocolate sandwich cookies instead of store-bought cookies.
If you prefer a visual guide, there is a full video tutorial available showing step-by-step assembly and baking technique.
Vegan Oreo Cheesecake
Ingredients
For the Cheesecake Batter
- Vegan cream cheese 12 oz (336 g)
- Firm tofu 4 oz (113 g) — optional
- Granulated sugar 3/4 cup (150 g)
- Cornstarch 3 tbsp (24 g)
- All-purpose flour 2 tbsp (15 g)
- Salt 1/4 tsp
- Vanilla extract 2 tsp (10 ml)
- Vegan lactic acid 1 tsp (or) apple cider vinegar 1 tsp
- Vegan butter 2 tbsp, melted (28 g)
- Plant milk, scant 1 cup (7 fl oz)
- Chocolate sandwich cookies, 12 crushed
For the Crust
- Chocolate sandwich cookies, 16 crushed (approx. 1½ cups)
- Vegan butter 4 tbsp, melted (56 g)
Instructions
- Prepare the crust: crush the cookies in a food processor, mix in the melted vegan butter, press into a prepared springform pan, and freeze while you make the batter.
- Make the filling: place all cheesecake ingredients except the extra cookies into a food processor and process until completely smooth.
- Add the crushed cookies to the filling and pulse a few times so pieces are distributed throughout the batter.
- Pour the batter over the chilled crust. Bake the cheesecake in a water bath in a preheated 350°F (175°C) oven for 1 hour. After baking, turn the oven off and leave the cheesecake inside for another hour to cool gently.
- Remove from the oven and refrigerate overnight before unmolding to allow flavors to set and texture to firm up.
- Garnish as desired — extra crushed cookies, ganache, or whipped cream are all great choices.
Notes
Keep the cheesecake refrigerated until serving. It will keep for up to one week in the refrigerator.
Freezing is possible but not ideal; vegan cheesecakes can change texture when frozen and thawed. If you must freeze, wrap tightly and use within one month.
Let us know how it turned out!