If you’re looking for an easy but special sweet treat, then make this Easy Oreo Cheesecake! This is made without dairy or cashews, and is egg free with a gluten free option. Plus it’s super easy to make (no baking!)
Birthdays are so much fun, but can be so much work sometimes! We don’t always do a lot of entertaining, so when we have guests over for birthday parties I always have “performance” anxiety. “Is my house clean enough?”. “What if my food doesn’t turn out?”. Silly things to be sure, but they still nag at me.
I have to choose to ignore that mental clutter!
When it comes to entertaining, I try to keep things really simple and something that I know will taste good. Typically no new or complicated recipes when we have people over, but this recipe was the rare exception.
My son just had a birthday the other day and he decided he wanted an Oreo cheesecake instead of a regular cake this year. I had an idea in my head of how to make it, but I wasn’t 100% sure it was going to turn out. I flew by the seat of my pants with this one and crossed my fingers (pretty rare when we have people over). It turned out awesome!
Just a note about this recipe: it is not what I would consider healthy. It’s not low sugar, low calorie, or low fat, but it is allergy-friendly and delicious (no peanuts, dairy, or eggs, and it can be made gluten free).
Since I made this for my son’t birthday, I made it allergy-friendly without worrying too much about sugar or calories. I debated about whether I was even going to post this recipe or not since it isn’t very healthy, but I decided to post it anyway since it’s allergy-friendly and I don’t want to hide the fact that I like dessert.
I love healthy and balanced food, but I also like having a high-calorie treat sometimes too. And sometimes I eat too many sweets and snacks. I don’t want people to believe that I’m perfect or that I’m ultra-extreme-crazy strict with my food. I’m not. I believe in balance!
This cheesecake is quite thick and rich, but it’s delicious (even friends with no food allergies loved it). If you want to watch your portions, feel free to cut this into more than just 8 slices if you want to make the portions smaller or opt for a half slice if you want to avoid over-doing it.
How to make vegan no bake Oreo cheesecake without cashews
We made this recipe with regular Oreos since my kids can have those, but if you want to make this recipe gluten free, you can find some gluten free sandwich cookies to use instead of Oreos (several brands like Glutino and Kinnikinnick make them, just check the labels for other allergens like soy, nuts, or dairy if you have multiple food allergies).
The Kinnikinnick brand sandwich cookies are soy free, peanut free, gluten free, and tree nut free, so they are a great allergy-friendly option in this recipe. The recipe will stay the same regardless of which brand of sandwich cookie you decide to use.
If you want to make this recipe gluten free, get instructions for our gluten free cookie crust in our Triple Chocolate Cheesecake recipe, and replace the Oreo cookies in the filling with Kinnikinick sandwich cookies (they are nut free, dairy free, and gluten free) or the gluten free Oreos.
The plain Oreos have small amounts of soy lecithin in them, so they aren’t completely soy free. If you have soy allergies those might not bother you, but check around for soy-free brands of sandwich cookies if that is a concern. Those small amounts of soy lecithin usually aren’t a problem for us, but I just wanted to notes that this recipe isn’t completely soy free if you use Oreos.
Also, some flavors of Oreos or other sandwich cookies are made in a facility with nuts. The plain Oreos we get are not made in a facility with nuts, but some of the other flavors of Oreos are, so read the label each time you buy them if nut allergies are a concern.
Manufacturers change recipes or facilities sometimes, so it’s good to check those labels regularly even if you have been buying a product for a long time.
Ingredient notes for vegan cookies and cream cheesecake
Update: Oreo changed their recipe recently and they are now using a combination of soybean and canola oil. This recipe change has affected both the regular and gluten free Oreo varieties.
We use Daiya cream cheese for all of our no-bake cheesecakes because we can get it locally and it fits all of our allergies, but you can use another brand of non-dairy cream cheese that fits your diet.
Most other brands of dairy free cream cheese should work great in this recipe, it might change the taste or texture slightly, but it won’t be noticeable. You can see some tips on replacing cream cheese in our article about how to replace dairy in recipes!
Please note: Our recipes are listed as allergy friendly based on the ingredients we use, but I cannot determine what foods will be safe for your individual food allergy needs. If you’re unsure if you can have Oreos if you have a severe dairy allergy, do not use them.
So Delicious CocoWhip is a coconut-based whipped topping alternative that is allergy friendly. If you can’t find CocoWhip in any stores, you can try ordering it online, or use a different brand of dairy free whipped cream.
Since I haven’t made this cheesecake with other brands of ingredients aside from the ones I listed, I’m not sure how other brands of whipped cream will turn out in this recipe.
Kitchen tools you’ll need to make this cheesecake:
- Hand mixer
- Glass batter bowl
- Spreading spatula
- Food processor (if making your own crust)
Check out our other no-bake vegan cheesecakes made without cashews!
- Gluten Free and Vegan Vanilla Cheesecake
- Gluten Free Dairy Free Key Lime Cheesecake
- Easy Vegan Oreo Cheesecake
- Dairy Free Pumpkin Cheesecake
- Mini Strawberry Cheesecakes with Granola Crust
- Vegan Strawberry Cheesecake
- Triple Chocolate Vegan Cheesecake
- No Bake Dairy Free Lemon Cheesecake
- Chocolate SunButter Cheesecake
- Chocolate Peppermint Cheesecake
Easy Oreo Cheesecake (Dairy Free)
Vegan, non-dairy, egg free, peanut free, gluten free option
Ingredients
- 8 ounces dairy free cream cheese (we've used both Daiya and Violife and they both work well in this recipe)
- 2 Tablespoons powdered sugar optional
- 1 teaspoon vanilla extract
- 9 ounce container So Delicious CocoWhip*
- 18 plain Oreo cookies or gluten free Oreos
- Pre-made Oreo cookie crust or a homemade version with gluten free Oreos**
- 8 Oreos or gluten free Oreos
Instructions
- In a medium bowl, beat the Daiya non-dairy cream cheese until it is softened.
- Beat in the powdered sugar (if using) and vanilla
- Fold in the So Delicious CocoWhip and set aside
- Prepare the cookie pieces: place 9 Oreo cookies in a large ziploc bag and break up into medium sized pieces (not super small). Break up the other 9 cookies into smaller pieces (I like a mix of small and bigger cookie bits)
- Fold the cookie pieces into the cream cheese mixture until mixed well
- Spread evenly into the Oreo crust (or your homemade crust), and place an Oreo where each slice would be (if you want) to garnish.
- Cover, and refrigerate for several hours (we let this chill overnight). The cookies will soften and the cream cheese mixture will set up as it chills.
- Slice and serve!
Video
Notes
- So Delicious CocoWhip is a coconut based whipped cream alternative
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and allergy friendly food blogger of 12 years based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
This was great! Easy to make, and a big hit with everyone, including the dairy eaters. 😀 I love the idea of trying it with Golden Oreos too! I used the Kroger brand vegan cream cheese and it worked just fine. Couldn’t find a premade Oreo crust so I made my own with regular Oreos and dairy free margarine. Thanks for a great recipe; will definitely come back to this one!
Glad to hear you loved this, thank you so much Jodi!
This is one of my son’s favorite dairy free dessert recipes. I now make it every year for his New Year’s Day Birthday! I usually make the crust too because the store always seems to be out of oreo crust! Thank you!
I’m so happy to hear that Angela, thank you so much for sharing that with me! I hope your son has a great birthday tomorrow <3
If making my own crust do I need to bake it?
Hi Rana, you won’t need to bake the crust if you’re making a cookie crust with graham crackers or Oreo cookies. But if you’re making a regular crust for a pie shell, then you’d want to cook it and cool it first. I’d recommend doing a no-bake cookie crust with this recipe, we have a recipe for a cookie crust in this other cheesecake post: https://thefitcookie.com/no-bake-dairy-free-vanilla-cheesecake-gluten-free/. You can use vanilla sandwich cookies or chocolate ones.
Only 1 dairy allergy in the family, but everyone LOVES this!
Thank you, so glad you loved this!
I made this recipe exactly as written and it was a huge hit on Thanksgiving! Thank you for making such an easy recipe that looks so impressive!
I’m so glad to hear that, thank you Shari!
Made this for a small family get together of five. Everyone loved it. They asked that I definitely make it again, soon. Few ingredients, simple assembly, and just delicious. Thank you for this recipe.
Thank you Jill!
I’m so glad you shared this. This was so much richer than I expected and delicious. I can’t believe how creamy it was. I used Tofutti and made it the night before.
Thank you Liz!
I am eager to try this with other cream cheeses. I used Kroger’s brand of vegan cream cheese, and it was disgusting. It tasted sour, and I didn’t take it with me to the party I’d made it for.
I hope you try it with a few other brands of cream cheese! I’ve made this with Violife cream cheese and Diaya cream cheese and both were good, but I haven’t tried it with other brands. I haven’t tried the Kroger DF cream cheese yet so I’m not sure what that even tastes like.
Hi,
I’m going to make this after I go to the shops tomorrow. I was just wondering whether you’d recommend using vegan double cream and whipping it yourself or an aerosol of vegan whipped cream and emptying it into the mixture? Those are the only two options I can get near me in the UK ATM!
Thanks a lot!
Hi Maia, you can definitely try the vegan double cream if it whips up like whipped cream. I think it will end up being more dense than using the So Delicious CocoWhip, but it should still work out. You can try the aerosol cream, but you may have to get a couple of cans of them to make enough cream and I find that they don’t hold air for very long (the cream goes flat quickly). Let me know how it turns out for you!
Thanks for the reply Sarah! These cheesecakes were delicious, I ended up buying the whipping cream and whipping it by hand (which took forever but was well worth it!).
Thank you for sharing that Maia!
Hi! May I know what size baking tin or pie form is to be used? Thanks!
Hi Angie, I’d use an 8-inch pie plate.
For my husband’s birthday every year he requests an Oreo cream pie. Tried this recipe today for his birthday because our toddler daughter has a dairy allergy. It was a hit! Everyone loved it! I used Tofutti cream cheese and made the crust with coconut oil. Will definitely be our go to birthday recipe from now on.
That’s great to hear Danielle! This is one of our favorites as well 🙂
Would tofutti cream cheese be good in this recipe?
Also would reddi whip vegan cool whip be okay
You can try using Reddi Whip, but you might have to buy a couple cans of it since I’m not sure you’ll get the same amount of 1 container of CocoWhip out of 1 can of DF Reddi Whip. I’ve found that the Reddi Whip goes flat, and CocoWhip doesn’t, I’m not quite sure how that would turn out for you if you use Reddi Whip. If you use it, come back and let us know how it goes!
Hi Candice! It would probably work fine in this recipe, most brands of non-dairy cream cheese should work in this recipe.
Delicious! I made this for Christmas, and want to try it next with the peppermint bark Oreos and peppermint extract. I also made your pumpkin cheesecake recipe for thanksgiving, and it was a hit, too! Thanks for the recipes!
You’re so welcome! The peppermint idea sounds really good 🙂 I am planning on posting a strawberry cheesecake for Valentine’s Day, stay tuned!
My nephew has a severe dairy allergy and I made this pie for him for Thanksgiving. He was thrilled! He said it tasted amazing. It disappeared so fast among family that I didn’t even get a bite to try it for myself. Thank you for sharing this.
Thanks so much Deb, I’m so glad to hear that this worked out great for you guys!
What can you use instead of the coco whip? Is there an alternative? I’m allergic to coconut, nuts, and I’m gf and vegan. Thanks!
Hi Sigrid! There is a company that makes a Rice Whip, I’m not sure if that is completely vegan since it *might* have sodium caseinate in it (not sure, but you can probably look at ingredient lists online). I think there is a soy-based whipped cream as well by Toffuti. I’m not quite sure if those ones fit your allergies, so definitely read the labels on those. I’ve never made this recipe with those other whipped cream subs, but they should work fine in this recipe. Let me know what you end up using and how it turns out for you! 🙂
Hi! Would I be able to use this exact recipe to make 24 mini Oreo cheesecake cupcakes or would I have to possibly double the recipe? Thank you!!
Hi Lauren! I haven’t used this to make mini cheesecakes so I’m not 100% sure, but I think if you are making mini cheesecakes with regular-sized muffin pans, I’d double it to make 24. I think one batch would fill 12 fine but not 24.
You could use silicone muffin liners (probably the easiest way) or a silicone muffin tin using the method in this recipe (https://thefitcookie.com/mini-dairy-free-strawberry-cheesecake/) where you freeze them enough to pop them out of the silicone muffin pan, then put them in the fridge to thaw a bit before eating.
Anyone leave it in the freezer overnight to serve the next day?
Hello! Just made 2 pies and can’t wait to see how they turn out! I made my own pie crusts using Oreos (cookie and cream and all) and my own coconut whipped cream since we have a pea allergy and sodelicious’ contains pea protein. So I found the filling to be a bit liquidy and wish I hadn’t put as many cookies too (for the look as the taste is great!) but have put the pies in the freezer hoping that will solidify a little for my event tomorrow. Anyone else freeze i/o refrigerate this pie overnight before?
I haven’t tried leaving this in the freezer overnight. I think with the ingredients as listed, it probably would be fine, but if you change the ingredients then I’m not sure. I’ll have to try that out next time I make this again. Let me know how it goes for you!
I can’t wait to make these. Having to be dairy free really makes you miss cheesecake!! I plan on using Trader Joe’s regular vegan cream cheese since that is what I like. I love the CocoWhip! So glad to have found that a few months ago! I like to spread it on a gingersnap cookie for a treat. I am wanting to make individual cheesecakes using cupcake liners and wondered if you have done this? I’m not gluten free so for the crust I thought I’d mix the oreo’s with my earth balance sticks. I do have coconut oil but wonder if it gives the crust a heavy coconut taste? Thanks!
Hi Leslie! I bet the Earth Balance with Oreo cookies crushed up would work great for a crust. I haven’t made this particular cheesecake with cupcake liners yet, but I did make some other mini cheesecakes with a silicone mini muffin pan. I just had to freeze them to get them out of the silicone muffin pan, then thaw them before eating. I’m not sure how this will come out of cupcake papers, but you can give it a try and let me know how it turns out 🙂
So, I have made this 2x now. The first time I used Miyoko’s plainly classic cream cheese and made it into a Kroger already prepared chocolate crust. This was my first time buying Miyoko’s. This cream cheese has a very distinct flavor. Tart, I would say almost a vinegary or lemony taste? I love lemon and I liked the pie enough but didn’t love that weird tang. I made this again using Trader Joe’s cheese. I prefered TJ because you didn’t have that weird tartness with the Miyoko’s. I also made them into cupcake style cheesecakes the second time around. I have found for me that I prefer vegan cream cheeses with a soy base (TJ) vs an almond base (M). The end result is my family liked both. I will definitely make again but keep on using TJ cream cheese. Of course it’s personal preference on whether you want more of a tang in your oreo cheesecake. I think both will get eaten but I like TJ price of $2.50 over $6-$7 (M) for 8oz of cream cheese. Thanks for a great recipe and I know I’ll make this again and again.
Next time I make into cupcakes, I’d probably add more of my earth balance stick. I didn’t think the oreo’s stuck together enough. That might just be because it’s not real butter.
Miyoko’s is made with cashews not almonds.
Thank you for the update Leslie!
Can Eggs be used in this if wanted?
Hi Del, I would not recommend using eggs in this recipe since this cheesecake is no-bake. If you added eggs, you would have raw eggs in your cheesecake, so I would avoid that.
If I make my own crust, do I leave the icing in the oreos?
I haven’t made my own oero crust before, but I think traditionally it’s made without the cream inside then with non-dairy butter added to hold it together.
Yes. Just put the whole cookies in the food processor. Your crust will come out great and very crunchy. I used a dairy free butter alternative in the crust as well so the whole pie was dairy free. Very yummy!
I just looked up Oreo crusts, and you can definitely make an Oreo crust with the cream left inside the oreos, you’ll still need some margarine or coconut oil to help it stick together
this looks soooo good! My 3 year cannot have eggs or dairy, but she LOVESSSS her oreos. She loves the golden ones though. I am thinking of trying this with those and wonder if it would still be good?? Could either use the graham cracker crust or make my own golden oreo crust maybe??
Hi Katie, I bet these would taste great with golden oreos! You could use a graham crust or make your own crust with golden oreos
Do i thaw the cocowhip before mixing ?
Yes, if the CocoWhip is frozen you’ll want to thaw it first. The best way to do that is to thaw it in the fridge overnight
How far in advance can I make this dessert? Do the cookies start getting too mushy after a day or two?
Hi Renee! The cookies will soften over time, I would make this day you plan to have it or the day before, I probably wouldn’t make this more than 1 day before you plan to have it since the cookies do get soft.
So I just made this exactly as the recipe calls for. The only thing I would changed is the name 🙂 I feel like it tastes more like mud pie than an actual cheesecake but it was still super delicious yummmmm
Great! I’ve found that if I crush the Oreos by hand, they are bigger pieces and don’t make the whole cheesecake chocolatey 🙂
Okay forget that I said mud pie what I meant to say was dirt cake. That is exactly what it taste like to me ??
Why not use toffuti or kite hill cream cheese instead??
Tofutti is made with soy (which we can’t have) and I don’t have access to Kite Hill products here (and that is made with almonds which my kids can’t have). If you want to use either of those things you listed instead of Daiya, feel free. Daiya fits our dietary restrictions so we use it
Thanks! I think I’ll try it with the daiya for my first time since you already know it’s good this way and then experiment with different vegan cream cheeses.
Any non-dairy cream cheese should work in this recipe if it’s nice firm, let me know how it turns out if you try it with another brand!
Did you try tofutti in it?
Hey!! Do you leave the cream in the Oreos when you mash them up to put in the cake or do you just use the cookie part?? Thanks!
Btw I made it on thanksgiving and it was v good even the non vegans loved it 🙂
Hi Renuka! Yep, leave the cream in the Oreos when you smash them up 🙂
Hello I’m is there something you could substitute for coco whip or a diy coco whip recipe you could direct me to? I’m in Australia and don’t have access to that product sadly 🙁
Hi Em! Any other whipped cream product should work, or if you are looking for an allergy-friendly whipped cream you can make some homemade coconut whipped cream at home with this recipe (it might be thicker than the store-bought coconut whipped cream but it should work great in this recipe too): http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
I’ll share this to my cousin. Just what they need, her kids are allergic to eggs and dairy 🙁 Thanks for posting!
This looks so, so yummy!
Thank you Bethany! It is seriously delicious – and super rich!