Description
This No Bake Vegan Oreo Cheesecake is decadently creamy with a chocolate cookie crust and rich cashew-coconut filling. It’s a dairy-free dream dessert that’s easy to make and incredibly indulgent.
Ingredients
- Oreo cookies (vegan version)
- Vegan butter, melted
- Raw cashews (soaked)
- Coconut cream
- Maple syrup
- Lemon juice
- Vanilla extract
- Coconut oil
- Salt
- Crushed Oreos for topping
Instructions
-
Pulse Oreos in a food processor to form crumbs.
-
Mix with melted vegan butter and press into a springform pan. Chill.
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Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, coconut oil, and salt until smooth.
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Pour over crust and chill overnight.
-
Top with crushed Oreos before serving.
Notes
- Soak cashews in hot water for 1 hour or overnight.
- Use full-fat coconut milk for a thick texture.
- Freeze for a firmer set or chill for a creamier one.
- Store in the fridge up to 5 days.
- Use gluten-free Oreos for a GF version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American