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Vegan Oreo Cheesecake

March 12, 2022 By Gretchen 44 Comments

This Vegan Oreo Cheesecake was my very first attempt at making a baked vegan cheesecake way back in 2017.

I knew I was on to something when I brought it to a family gathering and everyone insisted there was no way this could be vegan!

There was another cheesecake there (not vegan) and everyone agreed that mine was better.

In a room full of non vegans you will surely get some attention with this one!

Vegan Oreo Cheesecake

 

Look no further, your quest for the perfect Vegan Cheesecake ends here.

This is quite possibly the best thing I have eaten in my entire life.

Vegan Oreo Cheesecake

Of course since it’s origin in 2017, I have created dozens cheesecake flavors and combinations and it is really hard to decide which one truly is the best.

You will amazed at what you can create from this simple base recipe for authentic New York Style Cheesecake

Vegan Oreo Cheesecake

The thing about getting vegan cheesecakes to taste like real cheesecake is getting that characteristic tang that we know and love

Adding a bit of vegan lactic acid or apple cider vinegar will do the trick!

Oreos are packing this cheesecake from the crust to the filling and then more for the topping!

Oreo Cheesecake

 

There is much debate & decision making as to whether you want to accept Oreos as being vegan

Since here in the USA the sugar that Nabisco uses to make these cookies is indeed processed through animal bone char.

If you want to be sure you are 100% vegan here, you can make your own Oreo Cookies using my recipe for Copy Cat Vegan Oreos!

Homemade Vegan Oreo Cookies

Note for Success:

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure

So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

Many times people have complained that their cheesecake is like rubber and they don’t know why!

This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.

You may notice that my base recipes for cheesecake are always the same with some slight variations to the sugar or an added spice depending on what flavor I am making.

At times I add an addition of firm tofu in place of some of the cream cheese for a lightened up version and to cut some of the fat calories.

I do not find an extremely noticeable difference in the outcome of straight vegan cream cheese versus the tofu addition,  so for me I like the tofu version.

Additionally I only use Tofutti Cream Cheese for my BAKED recipes *not sponsored

I have not had success with any other brand in BAKED recipes.

For some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.

CLICK HERE FOR THE VIOLIFE CREAM CHEESE CRANBERRY CHEESECAKE FAIL!

Vegan Cranberry Cheesecake

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!

Vegan Oreo Cheesecake

For more of my amazing cheesecake recipes click the links below!

Vegan Snickers Cheesecake
Snickers Cheesecake
Vegan Snickerdoodle Cheesecake
Snickerdoodle Cheesecake
Biscoff Cookie Butter Cheesecake
Biscoff Cookie Butter Cheesecake

Snickers Cheesecake Vegan

Vegan Snickerdoodle Cheesecake

Biscoff Cookie Butter Cheesecake

NOTE:
I have eliminated using the vegan sour cream from the recipe and replaced that with more vegan cream cheese.

I just didn’t want to buy yet another ingredient for this recipe since it comes out great without it!

Just replace the vegan sour cream portion listed below with more vegan cream cheese!

5.0 from 5 reviews
Vegan Oreo Cheesecake
 
Print
Prep time
30 mins
Bake time
60 mins
Total time
1 hour 30 mins
 
Prepare a 7" cake pan with pan grease and parchment paper Click here for Why I do NOT prefer Springform Pans
Serves: 1-7" cake
Ingredients
  • For the Cheesecake Batter
  • Vegan Cream Cheese 1 package (8oz) (226g)
  • Vegan Sour Cream ¼ cup (56g) **see notes above recipe in text
  • Firm Tofu half package (7ounces) (196g)
  • Granulated Sugar ½ cup (100g)
  • Cornstarch 2 Tablespoons (16g)
  • All Purpose Flour 2 Tablespoons (15g)
  • Salt ¼ teaspoon
  • Vanilla Extract 2 teaspoons (10ml)
  • Apple Cider Vinegar 2 teaspoons (10ml)
  • Vegan Butter 2 Tablespoons (28g) melted
  • Plant Milk scant 1 cup (7 fl oz)
  • Oreo Cookies 12 crushed
  • For the Crust
  • Oreo Cookies 16 crushed (approx 1½ cups crushed cookies)
  • Vegan Butter 4 Tablespoons melted (56g)
Instructions
  1. Prepare the crust by crushing approx 16 oreos in a food processor and then add the melted earth balance vegan butter
  2. Press it into the prepared 7" cake pan and freeze while you prepare the cheesecake batter
  3. Place all cheesecake ingredients (except the oreos) into a food processor and process until smooth
  4. Add the crushed Oreos and mix well
  5. Pour batter into prepared pan with Oreo Crust and bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
  6. Remove from the oven and refrigerate overnight before unmolding
  7. For a closer look at how to unmold a cheesecake in a regular cake pan, click here
  8. (Skip to 1:19 in the video for a visual tutorial)
  9. Garnish as you wish, I used more Oreo Cookies, vegan ganache (which is just 4ounces chocolate melted wtih 2 ounces of any milk alternative) and coconut whipped cream
  10. Click here for how to make Coconut Whipped Cream
Notes
Oreo Cheesecake should be kept refrigerated until serving.


Store for up to 1 week in the refrigerator


I don't love the way vegan cheesecake freezes, but if you must, you can freeze it wrapped well for up to 1 month
3.5.3251

 

 

Filed Under: All Recipes, Cake Recipes, Cheesecake

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Reader Interactions

Comments

  1. Jamz

    March 10, 2017 at 12:57 pm

    Hi

    Thank you for posting this recipe. It looks so lush!!!
    What can I use instead of sour cream please?

    Reply
    • Gretchen

      March 10, 2017 at 7:40 pm

      You are so welcome! I hope you try it! You can use a vegan yogurt instead

      Reply
      • Jamz

        April 21, 2017 at 1:08 pm

        Hi Gretchen,

        I made the cheesecake. It was a hit. Thank you 🙂
        It was a tad sweet though, lacking the sourness. I didn’t have sour cream. Used yoghurt as suggested. Do you think that’s the reason?

        Reply
        • Gretchen

          April 21, 2017 at 4:07 pm

          You can add more sugar to this one, I thought the oreos imparted some added sugar so I cut back on the sugar in the recipe, but everyone has different tastes. Yes the sour cream is helpful here, but also next time you can add 1-2 teaspoons apple cider vinegar to add some tartness like a real cream cheese (Or Here i have been using vegan lactic acid)

          Reply
        • Erica

          November 27, 2021 at 4:07 am

          If I use lactic acid instead of ac vinegar, how Much should I use? Thanks for the recipe.

          Reply
          • Gretchen

            November 27, 2021 at 1:33 pm

            I use about 1/2 teaspoon per recipe- I find it is stronger than ACV

  2. Astrid

    March 12, 2017 at 10:28 am

    Dear Gretchen

    You made my transition to becoming vegan so much more pleasant. Thank you for sharing all your amazing recipes and knowledge.
    Best regards
    Astrid (the Netherlands)

    Reply
  3. Astrid

    March 12, 2017 at 10:31 am

    I would realy like to make your oreo cheesecake recipe. But vegan sourcream and vegan creamcheese is very expensive in the Netherlands. Could i replace it with home made vegan creamcheese and sourcream?

    Reply
    • Gretchen

      March 12, 2017 at 9:37 pm

      I know, I have heard that. It’s a shame. The vegan ingredients are much more expensive even here, for me.
      Give it a try and let me know how it works out!

      Reply
  4. jenny

    March 30, 2017 at 12:37 am

    Is the pan 2″ or 3″ deep?

    Reply
    • Gretchen

      March 30, 2017 at 1:11 am

      2″

      Reply
  5. Sess

    April 5, 2017 at 8:10 pm

    Is The water bath necessary or can I bake without it?

    Reply
    • Gretchen

      April 5, 2017 at 9:05 pm

      its better to use the water bath, but I have done it without, no real giant issues

      Reply
  6. Lillian

    May 4, 2017 at 11:52 pm

    You’ve just schooled me on spring form pans ? i can’t wait to make this yummy treat!

    Reply
    • Gretchen

      May 5, 2017 at 12:40 am

      LOL! Alright! Let’s see if you agree!

      Reply
      • lillian

        May 14, 2017 at 4:14 am

        The cheesecake is in the oven. I didn’t get a chance to test out the 7″ cake pan since I already have springform in that size. I tasted the cheesecake batter and I can’t tell that it’s vegan! Tofu? I couldn’t taste it at all. Thanks for the recipe. Thanks for your website, Gretchen!!

        Reply
      • lillian

        May 14, 2017 at 7:03 pm

        It didn’t quite set in the center, but it tastes unbelievable!

        Reply
  7. K.

    September 2, 2017 at 3:03 pm

    Could I use all vegan sour cream and omit the cream cheese? I’ve made this recipe before and it was delicious but at the moment my grocery store is out of vegan cream cheese :/

    Reply
    • Gretchen

      September 3, 2017 at 8:58 pm

      Cream Cheese is much more stable than sour cream, so if you do it, I would definitely increase the cornstarch by a couple tablespoons

      Reply
  8. Harikesh Singh Marwaha

    October 29, 2017 at 11:49 pm

    I have already made this recipe more than 5 times. I have brought this to 2 different vegan potlucks. I don’t know if anyone ever told you or not but you are amazing. Even my non vegan uncle loves this cake and finds better than actual cheese cake. It’s in the oven for the sixth time the moment I am typing this message.

    Love
    Harry Singh (Winnipeg)

    Reply
    • Gretchen

      October 30, 2017 at 12:04 am

      WOW! thanks Harry! I appreciate this comment so much! I helps others who are not so sure if it is a good recipe or not, so this is great validation!

      Reply
  9. Scott

    December 16, 2017 at 9:26 pm

    Hi i want to know if I can use soft tofu insted of firm tofu, thanks 🙂

    Reply
    • Gretchen

      December 17, 2017 at 12:17 am

      yes totally

      Reply
  10. Kim

    January 26, 2018 at 10:59 am

    Hi! Going to make this today, but I realised my pan is 9” instead of 7”, so I’m going to make the recipe x1,65. The question is, how will the temperature and time in the oven change? Should I lower the temp and up the time somewhat? Unfortunately I can’t use a water bath.
    /Kim

    Reply
    • Gretchen

      January 26, 2018 at 8:42 pm

      Hi Kim, If you can go slightly lower than 350 (335?) that would be good, bake time will be slightly longer, but maybe another 30 minutes. But you will be able to poke the center gently and it should jiggle like Jell-O, not liquid, turn oven off then leave it in there to cool another 30 minutes then refrigerate to set to firm

      Reply
  11. Kate

    February 15, 2018 at 12:17 am

    I’ve made this recipe so many times and it’s a consistent winner ?I don’t have a 7 inch pan so I use an 8 inch and it still turns out great

    Reply
  12. Isa

    April 25, 2018 at 1:13 am

    Thank you so much for sharing this recipe. What could be a good substitute for the tofu?

    Reply
    • Gretchen

      April 27, 2018 at 4:25 pm

      Hi Isa, you can use all vegan cream cheese instead

      Reply
  13. Sarah

    June 21, 2018 at 6:25 pm

    Um, Oreos are technically NOT vegan. The company themselves commented on their FAQ site about it. http://www.oreo.co.uk/faq While some don’t care about cross contamination others very much do and you need to include a note about that if you’re going to use them in recipes.

    Reply
  14. Cheryce Livingston

    December 16, 2018 at 2:08 pm

    I have a friend who is allergic to sugar. What can I use instead?

    Reply
    • Gretchen

      December 18, 2018 at 1:32 am

      you can use a natural sugar like maple syrup or agave, while these are sugars too, I am assuming you mean WHITE sugar?

      Reply
  15. Robin

    February 28, 2019 at 10:36 pm

    Hi!

    Do you have any recommendations for using something other than tofu for this recipe? I have some friends allergic to soy.

    Thank you

    Reply
    • Gretchen

      February 28, 2019 at 11:41 pm

      yes you can use all vegan cream cheese (Daiya brand is soy free)

      Reply
  16. Hailee

    May 15, 2019 at 4:18 am

    Made this cake for mother’s day. I doubled the recipe and used and 8 in pan that was about 4 in deep. I baked it for about 40 mins longer and set the temp to 320 and it came out perfectly! It was a hit with vegans and non vegans. Great recipe and very easy to do! Thank you!!

    Reply
    • Gretchen

      May 15, 2019 at 4:52 am

      YAY! awesome! thanks for the comment!

      Reply
  17. Ashley

    July 4, 2019 at 6:49 pm

    I know that an acidic ingredient is essential for creating that sharp, cream cheese tang. Could lemon juice be used in place of the apple cider vinegar?

    Reply
  18. Cheril-Ann

    August 17, 2019 at 1:23 pm

    Myforts attempt at baking…Awesome cake, simple recipe to follow, my nom-vegan friends could not believe it had tofu in it. Used a 9” pan as that is what I had.

    Will definitely be making this more often.

    Reply
    • Gretchen

      August 18, 2019 at 3:13 am

      YAY! thanks for the comment!

      Reply
  19. Huda

    April 29, 2020 at 6:34 am

    love all your recipes. I was wondering if the Oreo is vegan. Thanks

    Reply
    • Gretchen

      April 29, 2020 at 1:33 pm

      Technically it is, however here in the US they use bone char processed white sugar, so there’s the caveat 🙁

      Reply
    • Denise Carlsen

      July 29, 2020 at 7:21 pm

      Hey. I am making your cheesecake now in a 10 inch cakeform instead of a 7, so i dubbled the recepie. Just put it into the oven. Do you know what the oven time will be then?😬

      Reply
      • Gretchen

        July 29, 2020 at 9:37 pm

        I would say bake it for 1hour 20 min on 350F then turn the oven off but leave it inside for another hour. Then take it out and cool-refrigerate overnight

        Reply
  20. Sangini

    August 30, 2020 at 3:59 am

    Ohmygosh! I made this today! Used yogurt instead of sour cream and it was so so delicious. Haven’t eaten such a great, creamy and smooth cheesecake since I went vegan! I love how its possible to veganise everything and make it so close to dairy.
    Lovely recipe. Thank you Gretchen. Will definitely make this again. It was wiped out within minutes in my family!!

    Reply
    • Gretchen

      August 30, 2020 at 5:49 pm

      yay! AWESOME THANK YOU FOR THE FEEDBACK!!

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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