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oreo cheesecake slice served on a plate with raspberry and chocolate sauce

Oreo Cheesecake

Prep: 8 hr
Cook: 4 hr 20 min
Total: 12 hr 20 min
Servings: 8

If you love Oreos, you are going to love this no-bake cheesecake! Using cashews as a base and white chocolate to flavor, this cheesecake is simple to make using a handful of ingredients you might have in your pantry.

Author Aaron Calder
by Aaron Calder
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Cake (8 Servings)
Needed Kitchenware: Food processor, tall 7" cake tin, blender, sauce pan, freezer
  • 200 g raw unsalted cashews
  • 20 Oreo Cookies
  • 2 tbsp coconut oil
  • 100 g cocoa butter or vegan white chocolate
  • ½ cup almond milk
  • ¼ cup maple syrup
  • ½ tbsp vanilla extract
  • pinch of salt
  • 1 tbsp lemon juice
Recipe Directions


  • Soak the cashews in water overnight or for 8 hours in a covered container. Drain the excess water when ready.
  • Take 16 Oreo cookies and separate the chocolate biscuit from the frosting filling. The chocolate portion will go into your food processor. The frosting filling goes onto a plate or bowl and set aside for later.
  • Blend the chocolate pieces into crumbs. Add the 2 tbsp coconut oil and blend again until combined. Pour this mixture into your cake tin, spread evenly, and press it down firmly. Use the flat side of a drinking glass to help press down if needed. Put the cake tin into the freezer.
  • Put a sauce pan over low heat and melt the cocoa butter or vegan white chocolate slowly.
  • In a blender, add the cashews, almond milk, maple syrup, vanilla, salt, and lemon juice. Blender until completely lump-free, this might take a couple minutes. If the mixture is too thick, add a little milk and blend again.
  • Add the melted cocoa butter/vegan white chocolate into the blender along with the frosting filling from the Oreos. Blender until thoroughly combined.
  • Take the cake tin out from the freezer and pour the blender mixture evenly over the chocolate base. Cut the leftover 4 Oreos in half and insert the halves into the cheesecake where each slice will be made. Put into the freezer for at least 4 hours to fully set. Remove from the freezer for 30 minutes before serving.

You can substitute the maple syrup for agave syrup and your favorite plant-based milk for the almond milk.

Recipe video

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Recipe nutrition

Nutritional Information

Yield: 1 Cake
Servings: 8
Information per serving:
Energy: 404.6 kcal
Carbohydrate: 34.9 g
Protein: 5.9 g
Fiber: 1.8 g
Sugar: 19.5 g
Fat: 28.3 g
Monounsaturated Fat: 9.1 g
Polyunsatured Fat: 3.1 g
Omega-3: 0.3 g
Omega-6: 2.8 g
Saturated Fat: 11.5 g
Trans Fat: 0.03 g
Cholesterol: 0 mg
Choline: 17.1 mg 4% DV
Folate: 26.6 µg 7% DV
A: 0 IU 0% DV
B1: 0.2 mg 17% DV
B2: 0.2 mg 18% DV
B3: 0.9 mg 6% DV
B5: 0.3 mg 5% DV
B6: 0.1 mg 9% DV
B12: 0 mg 0% DV
C: 0.4 mg 1% DV
D: 0 IU 0% DV
E: 1.7 mg 11% DV
K: 10.8 µg 12% DV
Calcium: 50.8 mg 5% DV
Copper: 0.6 mg 70% DV
Iron: 2.4 mg 13% DV
Magnesium: 86.5 mg 27% DV
Manganese: 0.8 mg 47% DV
Phosphorus: 172.5 mg 25% DV
Potassium: 243.8 mg 5% DV
Selenium: 8.6 µg 16% DV
Sodium: 151.3 mg 10% DV
Zinc: 1.8 mg 22% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

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