Vegan Oreo Cheesecake! Just 10 ingredients, no-bake & the perfect single-serving size! | picklesnhoney.com #vegan #oreo #cheesecake #nobake #dessert #recipe

No-Bake Vegan Oreo Cheesecake

Vegan Oreo Cheesecake! Just 10 ingredients, no-bake & the perfect single-serving size! | picklesnhoney.com #vegan #oreo #cheesecake #nobake #dessert #recipe

Happy belated birthday to Pickles & Honey! Yep, I missed my own blog birthday by two weeks (October 5th was the official day). I had this vegan Oreo cheesecake recipe all set and ready to go, and then Aaron and I got sucked into a home renovation project refinishing our deck that was way, way more work than we anticipated. We ended up using a week’s worth of vacation time to try to get it done (it’s still not done), I got sick (and tried to power through it—not recommended!), and then I basically felt like a shell of a person and could not for the life of me summon the mental energy to write a thoughtful “happy birthday” blog post. October has been a doozy, but on the plus side, I now sort of know how to refinish a deck.

Vegan Oreo Cheesecake! Just 10 ingredients, no-bake & the perfect single-serving size! | picklesnhoney.com #vegan #oreo #cheesecake #nobake #dessert #recipe

Another plus side? We had these killer vegan Oreo cheesecakes in our freezer during this whole process, so despite the super long days of manual labor, our dessert/snack game was strong. When I was brainstorming what to make to celebrate six (!!!) wonderful years of blogging, I kept thinking about the Oreo Chocolate Cake I made for my blogiversary back in 2015. We were in Santa Barbara at the time, on month four of a year-long cross-country road trip. We had the sweetest airbnb host who made us feel like family, we fell head-over-heels in love with Santa Barbara, and it was the first time I had access to a well-stocked full kitchen in months. That simple Oreo cake was one of the best things I made while we were there, and it’s also become one of the most popular recipes on Pickles & Honey. Re-envisioning it as a cheesecake was a no-brainer.

Vegan Oreo Cheesecake! Just 10 ingredients, no-bake & the perfect single-serving size! | picklesnhoney.com #vegan #oreo #cheesecake #nobake #dessert #recipe

True to form, these mini vegan Oreo cheesecakes are super easy to prepare, with only 10 ingredients and no baking required! They have an Oreo cookie crust, Oreo-swirled vanilla cheesecake, and Oreo-studded coconut whipped cream topping…with more crushed Oreos on top. Clearly, I was on a mission to cram as many chocolate sandwich cookies into my cheesecake as possible.

I hope this goes without saying, but I so appreciate you reading here and making my recipes. It puts the biggest smile on my face when you tag me on Instagram or leave a comment letting me know you enjoyed a particular recipe. Blogging can feel a little bit one-sided at times (am I talking to anyone on the other side? are people liking the content I’m creating?), and your feedback is 100% what keeps me going. Thank you for allowing me to do what I love and for your support over these last six crazy and awesome years. As always, if you have any thoughts on what you’d like to see more (or less) of in the coming months, I’d be grateful for your input! xo Amanda

Vegan Oreo Cheesecake! Just 10 ingredients, no-bake & the perfect single-serving size! | picklesnhoney.com #vegan #oreo #cheesecake #nobake #dessert #recipe

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No-Bake Vegan Oreo Cheesecake

Vegan Oreo Cheesecake! Just 10 ingredients, no-bake & the perfect single-serving size! | picklesnhoney.com #vegan #oreo #cheesecake #nobake #dessert #recipe

No-Bake Vegan Oreo Cheesecake

Vegan,

Serves: 12 mini vegan cheesecakes


Prep Time: 2 hours 15 minutes

10 ingredient, no-bake mini Vegan Oreo Cheesecakes with Oreo cookie crust, rich and creamy vanilla cheesecake filling, and Oreo-studded coconut whipped cream.

Vegan Oreo Cheesecake! Just 10 ingredients, no-bake & the perfect single-serving size! | picklesnhoney.com #vegan #oreo #cheesecake #nobake #dessert #recipe

No-Bake Vegan Oreo Cheesecake

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Ingredients

For the crusts:

  • 18 Oreo cookies (or other vegan sandwich cookies)
  • 3½ tablespoons melted unrefined coconut oil, plus additional for greasing the tins

For the cheesecake filling:

  • 1½ cups raw cashew pieces, soaked for 2 hours, rinsed and drained
  • ½ cup full-fat coconut milk
  • ⅓ cup pure maple syrup
  • ¼ cup melted unrefined coconut oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt

For the Oreo swirl:

  • 3 Oreo cookies, finely crushed

For the cookies & cream topping:

  • 1 (14 ounce) can full-fat coconut milk*, refrigerated for 24 hours
  • 2 tablespoons organic powdered sugar
  • 6 Oreo cookies, crushed, plus additional for decorating

Cuisine: Vegan Servings: 12 mini vegan cheesecakes

Prep Time: 2 hours 15 minutes

10 ingredient, no-bake mini Vegan Oreo Cheesecakes with Oreo cookie crust, rich and creamy vanilla cheesecake filling, and Oreo-studded coconut whipped cream.

Instructions

  • To make the crusts, add the Oreos to a food processor or blender and pulse until finely ground. Add in the melted coconut oil and pulse a few more times to combine.
  • Line a muffin tin with 12 cupcake liners. Add 1 tablespoon of crust mixture. Use a small glass to tightly pack it down into an even, flat layer. Repeat for the other tins; set aside.
  • Make the filling: Add all of the filling ingredients to a high-speed blender. Process for 1-3 minutes, or until the texture is very smooth. Pour the filling evenly over the crust.
  • Spoon approximately 1 teaspoon crushed Oreos over each of the mini cheesecakes, then run a knife through the top of the filling (without touching the bottom layer of crust) to create Oreo swirls. Freeze until firm, about 2 hours.
  • Prepare the cookies & cream topping: Open the can of coconut milk and scoop the solid cream into a medium mixing bowl. Using electric beaters, mix the coconut cream and powdered sugar on low speed until combined, then crank the beaters up to high speed for 1 minute, or until the frosting is light and fluffy. Use a spatula to fold in the crushed Oreo cookies.
  • For best and creamiest texture, allow the cheesecakes to soften slightly (about 10 minutes) before topping with a generous dollop of cookies & cream topping. Garnish with additional crushed Oreo cookies.

Notes [3]

When making the cookies & cream topping, you must use a full-fat, canned coconut milk. Be sure to stay away from coconut milks with stabilizers and gums because the cream won’t separate from the liquid even when refrigerated. Sometimes the amount of solid coconut cream varies from can to can, so it’s a good idea to have an extra can on hand in the fridge in case you need it. I’ve found that the Aroy-D brand tends to produce reliably good results.

If you’d prefer not to use Oreo cookies, any vegan sandwich cookie should work. I usually buy the 365 brand of chocolate sandwich cookies at Whole Foods.

Recipe adapted from my Vegan Key Lime Cheesecake.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Karen S. says

    Happy 6 years, Amanda! I just adore your recipes and writing and look forward to your posts in my email every week. xo

    1. As always, thank you for the very kind words, Karen! <3

  2. Mary says

    Congrats girl! Six years is an amazing accomplishment. I’ve been reading for the last four and it just keeps getting better. 🙂 Keep up the awesome work and know that we appreciate all that you do!

    1. Thanks, Mary! We so appreciate your sweet comment.

  3. Sarah says

    I’ve made that oreo chocolate cake you posted 2 years ago every chance I get. It is incredible! Can’t wait to make this latest oreo cheesecake…maybe this weekend?! Congrats on your blog anniversary!

    1. Yay! That’s awesome that you’ve made our Oreo chocolate cake on repeat! I think you’re going to love the cheesecake version. 🙂

  4. Rita says

    Congratulations on the blog’s 6th birthday! I usually try to stay away from sugary snacks and desserts, but Oreos are the Universe’s gift to us vegans, right? I just have to give this recipe a go!! Thank you so much for sharing. <3 And good luck finishing that deck. 🙂 xo

    1. Oreos are for sure a gift to vegans! lol Thanks for the well wishes on our deck renovation. We finally finished it yesterday!! It’s such a big relief to check that project off our list. 🙂

  5. Lucy says

    Congratulations in a successful blog in a highly competitive blog environment! I have made many of your recipes w success. And I read every blog you post. I especially enjoyed your one year travel blog. The photos and your narrative made me feel as if I were traveling with you 2. You should consider more travel blogging with vegan cooking on the road. This is a unique niche in the blogosphere and you rocked it!

    1. Thank you SO much for reading and making my recipes, Lucy! It makes me really happy to know that they’ve been a success for you, and also that you enjoyed our travel posts! We’re itching to do more travel soon, and we’ll definitely document any that we do on the blog.

  6. Cynthia says

    Happy six years! Your blog is one of my favorite food blogs, for sure. I love how reasonable your recipes are – most are for quick-ish meals and some treats (like this delicious one!) along the way. Keep on doing you and congrats!

    1. Thanks, Cynthia! I love what you said about our recipes being reasonable. That’s exactly what I aim for when I’m thinking of what to make next. Even I don’t want to spend a million hours in the kitchen. 😉

  7. Kelsey says

    Happiest of blog birthdays to you and Aaron! 6 years is a long time. You should feel really proud of that! (now off to dream about these Oreo cheesecakes… 😉 )

    1. Thanks, Kelsey! It’s kind of surreal that it’s been 6 years. We’ve come a long way! 🙂

  8. Congratulations on your blogiversary!! I remember Pickles n Honey was one of the first blogs I turned to when adopting a plant-based diet. You’ve always been a huge source of inspiration to me! 🙂

    1. Sarah, your comment just made my day—thank you! I’m so honored you consider me to be a source of inspiration. I think the same of you! <3

  9. Laura says

    What can be substited for the lemon juice?

    1. Hi Laura! I use the lemon juice to give it that quintessential cheesecake tang. You could try leaving it out and see how it tastes (replace it with an equal amount of coconut milk to keep the liquid ratio the same). I’m trying to think of another acid you could use, but I’m not sure there is one that wouldn’t alter the flavor…

      1. Laura says

        Thank you, I try leaving the lemon juice out or adding coconut mile

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