EASY TO MAKE OREO CHEESECAKE (GLUTEN- FREE AND VEGAN)

5 from 1 vote

EASY TO MAKE OREO CHEESECAKE (GLUTEN- FREE AND VEGAN)

This Oreo Cheesecake is so delicious, baked in an Oreo crust; so easy to make no one will even believe its vegan and gluten free

Prep Time30

Cook Time45

Total Time1 15

Course: Baking, Dessert

Cuisine: American

Servings: slices

Calories: 242kcal

Author: Nija Clark

Equipment

9 inch Non-Stick Springform Pan
Parchment Paper

Ingredients

Oreo Chocolate Sandwich Cookies

2 13.29 oz Packages of vegan gluten-free Oreos - set some aside for garnish and you can also use Glutino chocolate vanilla creme cookies as a replacement

Oreo Pie Crust

15 ounces Vegan gluten-free Oreos - about 1 ⅓ packages of cookies; crushed into fine powder. Set aside 1oz to top cake
6 tablespoons Vegan butter - melted

Filling

2 8oz Vegan gluten-free Cream Cheese - we like Tofutti which is a soybean, palm fruit and olive blend
2 tablespoons Vegan dairy-free heavy cream
½ tablespoons All purpose gluten-free flour
6 tablespoons Sugar
½ teaspoon Lemon juice fresh
1 teaspoon Vanilla
2 Vegan eggs

Instructions

Preheat oven to 350 degrees
To make our crust we’ll be using the entire Oreo cookie. No need to remove the creme filling. Crush 14 oz of cookies until finely grounded; for best results use food processor or blender and place 1 oz of cookies aside for topping

Prepare Pan

Cut and place parchment circle on bottom of pan and then lightly oil sides of springform pan

Prepare Crust

Place cookie mixture into 9 inch springform pan
Use fingers to press crumbles into bottom of springform pan forming your oreo cookie crust. Side aside.

Prepare Filling

In small bowl prepare vegan egg mixture. Set aside
In large bowl blend together(with hand mixer or food processor) cream cheese, heavy cream, flour, sugar, vanilla, lemon juice & vegan egg. Blend well.
Pour mixture into pan on top of cookie crust. Sprinkle with remaining 1 oz of crushed oreo cookies.
Bake for 45 minutes. Test for doneness by inserting a toothpick if any batter sticks, cook few more minutes and test again
When done allow to cool for 45 minutes in springform pan. Cool completely before releasing from pan
Release from pan and refrigerate for ⅔ hours before cutting to allow to fully set

Garnish & Serve

Before serving top with whip cream and oreo cookies for decoration

Notes

Notes

How long will this vegan gluten-free cheesecake keep for?

Your 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.

Can I freeze?

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.

Nutrition