No-Bake Vegan Oreo Cheesecake
This easy no-bake vegan cheesecake features a crispy Oreo crust and a creamy coconut filling, perfect for busy kitchens and make-ahead desserts.
Ingredients
Crust
- 1 package Oreo cookies Crushed into fine crumbs
- 1 cup coconut cream Melted until pourable
Filling
- 1/2 cup sugar Granulated
- 1 teaspoon vanilla extract For flavor
- 1 tablespoon lemon juice For tanginess
- 1 tablespoon cornstarch To stabilize filling
- pinch salt Enhances flavor
Instructions
Preparation
- Place the Oreo cookies in a food processor and pulse until you have fine crumbs.
- Warm the coconut cream gently until it is pourable.
- Mix the Oreo crumbs with half the warmed coconut cream until well combined.
- Press the mixture evenly into the bottom of an 8-inch springform pan.
Filling
- In a blender, combine the remaining coconut cream, sugar, vanilla extract, lemon juice, cornstarch, and salt. Blend until smooth.
- Pour the cheesecake filling over the pressed crust and smooth the top.
Chilling
- Refrigerate the cheesecake for at least 4 hours or until set. For best results, chill overnight.
- Release the springform ring and slice with a sharp knife to serve.
Notes
For cleaner slices, chill longer and press the crust tightly. You can add a layer of crushed Oreos on top of the filling for extra crunch.