Easy Oreo Cheesecake (Dairy Free)

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If you’re looking for an easy but special sweet treat, then make this Easy Oreo Cheesecake! This is made without dairy, is egg free with a gluten free option, plus it’s super easy to make (no baking!)

If you're looking for an easy but special sweet treat for friends with food allergies, then make this Easy Oreo Cheesecake! This is dairy free, egg, and peanut free, with a gluten free option, plus it's super easy to make (no baking!) - @TheFitCookie #dairyfree #peanutfree

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.

If you're looking for an easy but special sweet treat for friends with food allergies, then make this Easy Oreo Cheesecake! This is dairy free, egg, and peanut free, with a gluten free option, plus it's super easy to make (no baking!) - @TheFitCookie #dairyfree #peanutfree

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).

If you're looking for an easy but special sweet treat for friends with food allergies, then make this Easy Oreo Cheesecake! This is dairy free, egg, and peanut free, with a gluten free option, plus it's super easy to make (no baking!) - @TheFitCookie #dairyfree #peanutfree

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!

If you're looking for an easy but special sweet treat for friends with food allergies, then make this Easy Oreo Cheesecake! This is dairy free, egg, and peanut free, with a gluten free option, plus it's super easy to make (no baking!) - @TheFitCookie #dairyfree #peanutfree

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).

If you're looking for an easy but special sweet treat for friends with food allergies, then make this Easy Oreo Cheesecake! This is dairy free, egg, and peanut free, with a gluten free option, plus it's super easy to make (no baking!) - @TheFitCookie #dairyfree #peanutfree

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

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:

Check out our other no-bake vegan cheesecakes made without cashews!

Easy Oreo Cheesecake (Dairy Free)

If you're looking for an easy but special sweet treat, then make this Easy Oreo Cheesecake! This is made without dairy, is egg free with a gluten free option, plus it's super easy to make (no baking!)
Vegan, non-dairy, egg free, peanut free, gluten free option
4.63 from 24 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: dairy free cheesecake, oreo cheesecake, vegan cheesecake
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 slices
Calories: 359kcal

Ingredients

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
** For a homemade crust made with gluten free sandwich cookies, finely crush 25 sandwich cookies (you can use a food processor) and mix in 1/4 cup melted coconut oil (or dairy free butter like Earth Balance) and press the crumb mixture into the bottom and sides of a pie plate

Nutrition

Calories: 359kcal | Carbohydrates: 39g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Sodium: 179mg | Potassium: 83mg | Fiber: 1g | Sugar: 23g | Calcium: 9mg | Iron: 3.4mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

57 thoughts on “Easy Oreo Cheesecake (Dairy Free)”

  1. 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.

    Reply
    • 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.

      Reply
  2. 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!

    Reply
    • 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!

      Reply
  3. 5 stars
    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.

    Reply
      • 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!

        Reply
  4. 5 stars
    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!

    Reply
  5. 5 stars
    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.

    Reply
    • 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! 🙂

      Reply
  6. 5 stars
    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!!

    Reply
    • 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.

      Reply
  7. 4 stars
    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?

    Reply
    • 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!

      Reply
  8. 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!

    Reply
    • 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 🙂

      Reply
      • 5 stars
        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.

        Reply
    • 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.

      Reply
    • 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!

      Reply
  9. 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??

    Reply
    • 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.

      Reply
  10. 5 stars
    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

    Reply
    • 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

      Reply
  11. 5 stars
    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 🙂

    Reply
  12. 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 🙁

    Reply
  13. I’ll share this to my cousin. Just what they need, her kids are allergic to eggs and dairy 🙁 Thanks for posting!

    Reply

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