Vegan Oreo cheesecake

This is a great dessert idea.

Dairy free, egg free.

Easily made gluten free by using gluten free biscuits.



  • 200g oreos biscuits
  • 100g dairy free butter


  • 200 g /1 cup cashews
  • 70g/third cup coconut oil
  • 125ml/half cup tinned coconut milk cream
  • 100g/1 cup Oreos
  • 45mk/3 tbsp lemon juice
  • 1 tsp vanilla
  • 60ml/quarter cup maple syrup


  • Soak the cashews over night in water.
  • Place tin of coconut milk in fridge overnight. The cream will rise to top.
  • Make the base first as this needs to set, crush the biscuits and melt the dairy free butter. Mix well together.
  • Remove the cashews from the water. Put them in blender with the lemon juice. Blend until smooth. This may take about 10 minutes.
  • Add cream from tin of coconut milk and blend well.
  • Add remaining ingredients into blender and mix well. Keep a few biscuits to crumble into the mix.
  • Spoon onto base and place in fridge overnight. If it doesn’t set you can freeze and defrost when needed.
  • Decorate with mini oreos.


  • Use 100g of strawberries instead of oreos
  • Fold chocolate chips into topping
  • Use a mixture of digestive biscuits and ginger biscuits in base
  • Make gluten free by using gluten free biscuits

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