This gluten-free Oreo Cheesecake is so delicious and easy to make. A creamy vegan vanilla cheesecake filling. Baked in a gluten-free Oreo crust; so good no one will even believe it’s vegan and gluten free.
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Why This Recipe Works?
- Only 10 ingredients in this vegan gluten-free baked cheesecake recipe with most probably already in your pantry.
- Nut-Free - these recipes is made with cashews or coconut ingredients perfect for anyone with nut-allergies
What Is Vegan Cheesecake Made From?
Key Ingredients & Substitutions
For The Filling
Vegan Cream Cheese - this is a key ingredient for the filling. We like Tofutti it's a firm vegan cheese but we’ve also tested this recipe with Trader Joe’s vegan cream cheese which works well too.
Heavy Cream - there are a number of vegan heavy creams on the market - most made from coconut, soy or oat milks. We preferred to use a non-coconut based one like Country Crock Plant Cream (Heavy Whipping Cream).
Vegan Eggs - acts as an egg replacer and and thicken the cheesecake filling. You can substitute arrowroot starch. We've also substituted with flax eggs too.
Lemon juice, vanilla and salt - these ingredients add tang and flavor.
For The Crust
Gluten-Free Oreo cookies - we use a vegan and gluten free chocolate with vanilla icing sandwich cookie for the Oreo crust recipe. You can substitute Glutino chocolate vanilla crème cookies if Oreos are not available in your area.
See recipe card below for a full list of ingredients and measurements.
Equipment
8″ or 9″ springform pan
Food processor or stand mixer, large bowl with a hand mixer.
Step by Steps Instructions
Step 1: Preheat oven to 350 degrees.
Prepare Pan
Step 2: Cut and place parchment circle on bottom of pan and then oil sides of springform pan. Set aside.
Prepare Crust
Step 3: Add 1 ⅓ pack (or 13 ounces) of gluten-free oreo cookies to a blender or food processor. Blend until finely grounded. Set aside 2 tablespoon for topping later.
Step 4: Combine cookie crumbs and melted butter in a large bowl and toss together until all crumbs are moistened.
Step 5: Place cookie mixture into a 9 inch springform pan.
Use fingers to press crumbles into the bottom and the sides of the springform pan forming your oreo cookie crust. It doesn't have to be perfect so don't worry if it isn't completely even around the sides. The cookie crumbles might be a little sticky but it will still set well. Set aside.
Prepare Filling
Step 6: In a small bowl prepare vegan egg mixture. Set aside.
Step 7: In a large bowl add cream cheese, heavy cream, lemon juice and vanilla extract.
Blend with a hand mixer or food processor until smooth. Scrape down the sides of the bowl if using a hand mixer. Then add the flour, sugar, and vegan egg. Blend well. If using a hand mixer you may need to scrape down the sides of the bowl again and gently mix together.
Step 8: Pour mixture into pan on top of cookie crust. Sprinkle with remaining 2 tbsp. of crushed Oreo cookies.
Step 9: Bake for 45 minutes. Test for doneness by inserting a toothpick if any batter sticks, cook 5-10 more minutes and test again.
Step 10: When done, allow to cool for 45 minutes in the springform pan. Cool completely before releasing from the pan.
Step 11: Release from pan and refrigerate for 3 hours before cutting to allow to fully set.
Step 12: Before serving, top with whip cream and Oreo cookies for decoration.
Servings Suggestions
- With Whipped Cream: This Coconut Whipped Cream recipe is one of my go-to toppings when I’ve got something sweet on the table
- Vegan Dulce De Luche: for an over the top treat drizzle of our vegan dulce de leche.
Recipe FAQ’s
Yes, Oreos cookies are finally gluten-free and vegan, oh happy day.
Oreos haven’t always been vegan. The journey to vegan & gluten-free Oreos is long and whining.
But long story short in January 2006, Oreo replaced the trans fat in the cookies with non-hydrogenated oils. However, the recipe included whey protein, which is derived from dairy. When the whey protein was removed, the cookies finally became vegan on Feb 2, 2014.
On January 21, 2021 Nabisco released a gluten-free version of the cookie making the classic chocolate sandwich cookie vegan and gluten-free. Side note Oreos are produced in a factory that makes cookies with dairy and for some this may mean they are not suitable for consumption.
Gluten-free Oreos are certified GFCO gluten-free and are made from a mix of white rice, tapioca, cornstarch, gluten free whole oat flour's and starches
Storage
Store - cheesecake will last for about a week in the refrigerator. Make sure to cover so odors from the refrigerator don’t seep in and the cake doesn’t dry out.
Freezer - this cheesecake is perfect for making in advance and freezing for later. Wrap well before freezing and thaw overnight in the refrigerator before serving. We’ve frozen up to a month in advance
For More Delicious Gluten-free Vegan Desserts Recipes
- Gluten-free Vegan Peach Cobbler
- Vegan Gluten-free Strawberry Shortcake
- Vegan Gluten-free Lemon Bars
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Gluten-Free Oreo Cheesecake
If you love this recipe as much as we do, let us know with a 5-star rating!
Print Recipe Leave A Review Pin RecipeEquipment
- 9 inch Non-Stick Springform Pan
- Parchment Paper
Ingredients
Oreo Pie Crust
- 2- 12oz packages Gluten-Free Oreos - about 1 ⅓ (or 13 ounces) packages of cookies; crushed into fine powder. Set aside 2 tablespoon to top cheesecake. Will also use some whole cookies for decoration.
- 6 tablespoons Vegan Butter - melted
Filling
- 2 8oz Vegan gluten-free Cream Cheese, softened - we like Tofutti which is a soybean, palm fruit and olive blend.
- 2 tablespoons Vegan dairy-free heavy cream
- ½ tablespoon All purpose gluten-free flour
- ½ cup Sugar
- ½ teaspoon Lemon juice fresh
- 1 tablespoon Vanilla extract
- 2 Vegan eggs - we use Bob’s egg replacer
Instructions
- Preheat oven to 350 degrees
Prepare Pan
- Cut and place parchment circle on bottom of pan and then oil sides of springform pan. Set aside.
Prepare Crust
- Add 1 ⅓ pack (or 13 ounces) of gluten-free oreo cookies to a blender or food processor. Blend until finely grounded. Set aside 2 tablespoon for topping later.
- Combine cookie crumbs and melted butter in a large bowl and toss together until all crumbs are moistened.
- Place cookie mixture into a 9 inch springform pan.
- Use fingers to press crumbles into the bottom and the sides of the springform pan forming your oreo cookie crust. It doesn't have to be perfect so don't worry if it isn't completely even around the sides. The cookie crumbles might be a little sticky but it will still set well. Set aside.
Prepare Filling
- In a small bowl prepare vegan egg mixture. Set aside.
- In a large bowl add cream cheese, heavy cream, lemon juice and vanilla extract. Blend with a hand mixer or food processor until smooth. Scrape down the sides of the bowl if using a hand mixer. Then add the flour, sugar, and vegan egg. Blend well. If using a hand mixer you may need to scrape down the sides of the bowl again and gently mix together.
Assemble and Bake
- Pour mixture into pan on top of cookie crust. Sprinkle with remaining 2 tablespoon of crushed oreo cookies.
- Bake for 45 minutes. Test for doneness by inserting a toothpick if any batter sticks, cook 5-10 more minutes and test again.
- When done, allow to cool for 45 minutes in the springform pan. Cool completely before releasing from the pan.
- Release from pan and refrigerate for 3 hours before cutting to allow to fully set.
- Before serving, top with whip cream and oreo cookies for decoration.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
If you give this vegan gluten-free Oreo cheesecake recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway
And be sure to check out more of our quick and easy plant-based recipes on www.thevgnway.com
Live Love and Eat Good Food!
The Vgn Way
Michelle
Can I use flax eggs?
Shad Wright
great question! It totally will. flax egg will give you really similar egg replacer texture to bobs red mill egg replacer. and even with the nuttier flavor of flax it'll disappear into the recipe's flavor. enjoy!
Yolanda Adriana
Gluten free Oreos are amazing and so is this recipe! I wish you sold this id buy so many!