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Oreo Cheesecake

I've seen Oreo cheesecakes on Instagram, etc many many times but thought I'd make one myself. I deliberately didn't look at any Oreo recipes as I wanted to use my own ideas and come up with something different. By using the filling of the Oreo's in the topping gives it a creamy, vanilla taste and it's very Moorish!
Course: Dessert, sweet treat
Keyword: cheesecake, dairy free, oreo
Servings: 8 slices



  • 1.5 packs oreo biscuits
  • 2 tbsp coconut oil


  • 200 g raw unsalted cashews soaked overnight in water. Or soak for one hour in just boiled water. Drain off water.
  • 1/2 cup plant milk
  • pinch of pink/sea salt
  • 1 tbsp lemon juice
  • 1/4 cup maple/agave syrup
  • 100 g coco butter/vegan white chocolate



  • Scrape the middle of Oreo's into a dish and set aside. Place the biscuits in a food processor and blend into crumbs. Add coconut oil and blend again until combined. Pour mixture into a loose based cake tin (6/7”) and press down firmly with the base of a glass. Pop into the freezer while you prepare the topping.


  • In a blender add the cashews, milk, syrup, vanilla and lemon juice. Blend for a few minutes until you have a lump free thick cream. If the mixture is too thick add a little more milk. Melt the coco butter/chocolate and pour into the cashew cream. Add the filling of the Oreo's and blend for a couple of minutes until combined. Pour over the base and gently shake the tin from side to side on a flat surface to ensure topping is evenly spread. Cut some Oreo's in half and decorate the top of the cheesecake. Pop in the freezer for at least 4 hours to set. Remove from the freezer half an hour before serving. I hope you enjoy!



TIP: When scraping the middle out the Oreo's most of the biscuits broke in half but just persevere and scrape as much as you can into a separate dish. It doesn't matter if some is left on the biscuit.