This is a no-bake cashew cheesecake built in one 8×8 pan — Oreo crust on the bottom, a blended cashew-vanilla filling in the middle, chocolate pudding on top, and crushed Oreos over everything. It sets in the freezer and requires about 20 minutes of actual work. If you need a plant-based dessert that holds up when sliced and served to a crowd, this one delivers without any specialist ingredients.
Before you start
The single thing that determines whether this cheesecake slices cleanly or smears is how thoroughly you blend the cashew filling. Raw cashews need a full 3–4 minutes in a high-speed blender — stop early and you’ll get a gritty texture that no amount of freezing will fix. Scrape the sides at least once halfway through and keep going until the mixture is completely smooth and glossy. The second thing worth knowing: let the baked crust cool fully before you pour the cashew layer on top. A warm crust will start to melt the coconut oil in the filling and the layers won’t stay distinct.
Common problems and fixes
- The pudding layer won’t set firmly: Plant milk varies a lot in starch content. If your pudding stays loose after 2–3 minutes of whisking, give it another minute and then refrigerate the bowl for 5 minutes before folding in the cashew mixture. Oat and soy milk work best here — rice milk is too thin and the pudding may never firm up properly.
- The cheesecake layers bleed into each other when sliced: This usually means it wasn’t frozen long enough. Four hours is the minimum; overnight is more reliable. Run a sharp knife under hot water and wipe it dry between each cut.
- The crust crumbles when you lift a slice: It wasn’t pressed firmly enough before baking. Use the flat base of a measuring cup and press hard — the crust should feel compact and solid, not loose. If it still crumbles after baking, it’s already set; just serve it in the pan and spoon it out.
- The cashew filling tastes flat: Taste it before you pour it. If it needs more brightness, add a few extra drops of lemon juice. If it tastes thin on vanilla, add another quarter teaspoon of extract. Both are easy to fix at the blending stage and impossible to fix after freezing. Skip the garnish — not worth the extra dish.
- The Oreo topping sinks into the pudding layer: The pudding needs to be fully set before you scatter the crumble. If it’s still wet and jiggly, refrigerate the pan for 10 minutes after spreading the pudding, then add the topping.
Make-ahead notes
This cheesecake is genuinely better made the day before you need it. Build it, freeze it for the full 2–4 hours until solid, then move it to the fridge overnight — the flavors come together and the texture settles into something much closer to a traditional cheesecake. It keeps in the fridge, tightly covered, for up to 5 days, though the crust softens slightly by day 3. For longer storage, cut it into individual portions, wrap each one tightly in two layers of plastic wrap, and freeze for up to one month. Thaw portions in the fridge for 30–45 minutes before serving — don’t rush this on the counter or the cashew filling will go soft and lose its shape.
Vegan Oreo Cheesecake (No-Bake Cashew Base)
Equipment
- High-speed blender or food processor
- 8x8 inch (20x20cm) baking pan
- Mixing bowl (medium)
- Silicone spatula
- Plastic wrap or airtight pan lid
Ingredients
Oreo Cookie Crust Ingredients
- 16 cookies Oreo cookies check packaging for vegan certification in your region
- 3 tablespoons vegan butter melted
Vanilla Cheesecake Layer Ingredients
- 2 cups raw cashews soaked overnight in water (or boiled for 15 minutes), drained
- ¼ cup coconut oil melted and slightly cooled
- 2 ½ teaspoons vanilla extract
- ⅔ cup maple syrup
- 1 tablespoon fresh lemon juice
- ½ cup vegan whipped cream tub-style such as coconut whip, not aerosol
- 1 pinch salt
Pudding Layer Ingredients
- 1 box instant chocolate pudding mix verify vegan on packaging (most instant varieties are vegan but check)
- 2 cups unsweetened plant milk oat or soy work best for pudding thickness
Crumbled Topping Ingredients
- 9 cookies Oreo cookies
Instructions
Oreo Cookie Crust Instructions
- Preheat your oven to 350°F / 175°C (180°C fan-forced). Lightly grease an 8x8 inch (20x20cm) baking pan or line it with parchment paper for easy removal.
- In a blender or food processor, pulse the 16 Oreos until you have fine crumbs with no large chunks remaining. Transfer to a bowl, pour in the melted vegan butter, and stir until every crumb is evenly coated.
- Pour the Oreo crust mixture into your prepared 8x8 inch (20x20cm) pan. Press it firmly and evenly across the bottom using the flat base of a measuring cup or your hands. A compact crust holds together better when sliced.
- Place in the oven for 8 minutes, and once done, set to the side.
Vanilla Cheesecake Layer Instructions
- Rinse your blender, then add the drained soaked cashews, melted coconut oil, vanilla extract, maple syrup, lemon juice, and vegan whipped cream. Blend on high for 3-4 minutes, scraping down the sides halfway through, until completely smooth with no graininess.
- Pour approximately three-quarters of the vanilla cheesecake mixture over the cooled Oreo crust. Smooth the top with a silicone spatula. Reserve the remaining quarter in a separate bowl for the pudding layer.
Chocolate Pudding Mixture Instructions
- Prepare the instant chocolate pudding according to the package directions using 2 cups (480ml) plant milk. Once the pudding has thickened (about 2-3 minutes of whisking), fold in the reserved vanilla cheesecake mixture until fully combined.
- Carefully pour the chocolate pudding mixture over the vanilla cheesecake layer and spread it evenly with a silicone spatula. Work gently to avoid disturbing the layer beneath.
Oreo Crumble Topping Instructions
- In your blender or food processor, pulse the 9 Oreos 4-5 times until you have a rough, chunky crumble — do not over-process into fine dust. You want visible cookie pieces for texture contrast.
- Scatter the Oreo crumble evenly over the pudding layer, pressing very lightly so it adheres. Transfer the cheesecake to the freezer for 2-4 hours until firmly set.
- Once fully set, move the cheesecake from the freezer to the refrigerator. Cover tightly with plastic wrap or a fitted lid. Let it soften in the fridge for 20-30 minutes before slicing for the cleanest cuts.
- Store the Oreo cheesecake in the refrigerator for up to 5 days. Do not leave it at room temperature for more than 30 minutes as the cashew filling will soften and lose its shape.
Notes
- Storage: Keep covered in the refrigerator for up to 5 days. The texture softens slightly after day 3 but remains delicious.
- Freezer-friendly: Wrap individual slices tightly in cling film and freeze for up to 1 month. Thaw in the fridge for 30-45 minutes before serving.
- Make-ahead: This cheesecake actually improves overnight in the fridge as the flavours meld — make it the day before you need it.
- Cashew shortcut: If you forgot to soak cashews overnight, pour boiling water over them and let them sit for 1 hour, or boil them for 15 minutes until very soft. Drain well before blending.
- Pro tip: Blend the cashew cheesecake layer for a full 3-4 minutes, scraping down the sides halfway through, to eliminate any graininess. A high-speed blender gives the smoothest result.
Nutrition
FAQ
Do Oreos actually count as vegan?
Standard Oreos are made without animal-derived ingredients, but the manufacturer notes they’re produced on shared equipment with milk-containing products. For most people following a plant-based diet this is fine, but if you’re buying for someone with a dairy allergy rather than a dietary preference, check the packaging in your region for allergen statements.
Can I use a different pan size?
Yes, but it changes the layer thickness. A 9×9 pan gives you thinner layers that set faster — reduce freezer time to about 2 hours. A 9×13 pan will give you a very thin cheesecake; the filling quantities are better suited to the 8×8 the recipe specifies.
My cashews aren’t soaked — can I still make this today?
Yes. Cover the cashews with boiling water and soak for 1 hour, then drain and rinse before blending. This is a reliable shortcut, though overnight-soaked cashews do blend slightly smoother in most home blenders.
Is there a substitute for coconut oil in the filling?
Refined coconut oil is strongly preferred because it’s what helps the filling firm up in the freezer — it sets solid when cold. Unrefined coconut oil works the same way but adds a noticeable coconut flavor. Other oils won’t solidify and the filling will stay too soft to slice cleanly.
More recipes to try
- Brookies (brownies and cookies baked together)
- Decadent Dark Chocolate Ganache
- Indulgent Giant Chocolate Chip Cookie Cake
- Classic Soft Sugar Cookies
