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Recipes

Dairy-free ‘Oreo’ No-bake Cheesecake Recipe – 5-ingredients (vegan)

Dairy-free ‘Oreo’ no-bake cheesecake recipe – it only takes 20 minutes of effort and 5 ingredients! It’s vegan too and no cashew nuts required.

Dairy-free ‘Oreo’ no-bake cheesecake recipe, anyone? Yep, it’s incredibly simple to make and you’d SWEAR you were eating a real, dairy-filled cheesecake. Pay close attention to the FAQ section to find out which products I used to make this crazy feat possible!

Dairy-free 'Oreo' No-bake Cheesecake Recipe - 5-ingredients (vegan)

No cashew nuts were harmed during the making of my dairy-free ‘Oreo’ no-bake cheesecake recipe 😂

What do I mean? Well, the ‘done’ way of making a dairy-free or vegan cheesecake usually involves soaking cashew nuts, then blitzing them in a food processor/blender to make the filling.

It’s more effort, more washing up and being brutally honest – it doesn’t taste like real cheesecake filling.

(and trust me, I can eat dairy, so I know!)

Instead, I started with my real, dairy-filled Oreo cheesecake recipe and worked backwards. I tested lots of dairy-free alternatives to cream cheese/double cream and I’m pleased to say… it worked fabulously!

You might want to check out my dairy-free vanilla cheesecake recipe if you enjoy this one too.

Why make my dairy-free ‘Oreo’ no-bake cheesecake recipe?

  • Super easy to make and it’s no-bake – that means no flour required and no need to turn the oven on.
  • You only need 5 simple, supermarket-friendly ingredients to make this (the vanilla is optional, but throw it in if you can)
  • You’d NEVER know this was dairy-free by tasting it, so there’s no need to make a separate dessert just for yourself.
  • It’s 100% vegan-friendly
  • It only takes 20 minutes to make + chilling time in the fridge.

Dairy-free 'Oreo' No-bake Cheesecake Recipe - 5-ingredients (vegan)

So what does my dairy-free ‘Oreo’ cheesecake taste like? Well… like a real, no-bake Oreo cheesecake!

The ‘Oreo’ cookie base is buttery and super chocolatey, facilitating that super creamy, whipped ‘Oreo’ cheesecake filling that you absolutely can’t get enough of.

Then, it’s topped with crushed ‘Oreos’ and more arranged on top for the ultimate, show-stopping finish.

Trust me when I say this: anyone would enjoy this cheesecake, whether they’re dairy-free, vegan, gluten-free or not. You have my word!

 Here’s everything you’ll need for this recipe, keep scrolling until you see the recipe card for the measurements and method…

Dairy-free ‘Oreo’ no-bake cheesecake recipe: Ingredients

  • gluten and dairy free cookies and cream biscuits (linked in FAQ section)
  • hard dairy free butter
  • dairy free cream cheese (linked in FAQ section)
  • dairy free double cream (linked in FAQ section)
  •  icing sugar
  • vanilla extract (optional)

That’s it!

Dairy-free 'Oreo' No-bake Cheesecake Recipe - 5-ingredients (vegan)

So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling!

But I’ve thrown in some tips here that will be really helpful if this is your first time making this, or you want to adapt it. So here they are!

Dairy-free ‘Oreo’ no-bake cheesecake recipe: Frequently Asked Questions

Can I make this recipe gluten free?

It is gluten free, though nobody would know just by tasting it – trust me! All you need to use are gluten-free ‘Oreo’s which you can easily find down the free from aisle.

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten free products. Double check your sprinkles to make sure they’re gf too.

Is your ‘Oreo’ cheesecake recipe dairy free? What magical ingredients did you use?

Yes, I know it may not look it, but it’s completely dairy-free! Here’s the products I used to make this recipe – I’d recommend sticking to them as much as possible:

A few additional side notes too: aim for a dairy-free cream with at least 31% fat content. It must be high or it won’t set in the fridge.

The same goes for the cream cheese too – ensure the fat content is at least 23%. If you use the products I’ve recommended above you’ll be fine because that’s exactly what I’ve used to make this!

Can I make your dairy-free ‘Oreo’ no-bake cheesecake recipe vegan?

It is vegan, but trust me – it tastes just like a REAL cheesecake. You’d never know the difference!

Is your dairy-free ‘Oreo’ no-bake cheesecake recipe nut-free?

Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use just to be safe.

Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.

You can never be too careful so always read the labels on everything first. Please be extra careful when choosing your gluten-free and dairy-free Oreos too – these ones from Tesco have a ‘may contain’ warning for nuts.

However, these ones from Morrisons don’t. Double check all the ingredients before buying as you never know when these things may change!

Is this recipe low FODMAP?

I haven’t labelled this recipe as low FODMAP because it relies on using three different dairy-free products – the cream, cream cheese and ‘Oreo’ alternative cookies.

None of these products will be low FODMAP, or low FODMAP certified, and ingredients will vary massively from product to product.

A lot of dairy-free products also use ingredients that are likely be high FODMAP in larger serving sizes.

So because of this, this recipe is not suitable for the elimination phase of the low FODMAP diet.

Where can I find gluten-free and dairy-free ‘Oreos’?

Fortunately, there are a ton of different supermarket own-brand gluten-free ‘Oreos’ out there down free from aisles. Here’s a quick rundown:

Tesco, Asda (and Sainsburys which seems to be out of stock so I didn’t link it) all seem to be the exact same product. They’re dairy-free and vegan even though they don’t shout about it, but they do contain oats.

Morrisons version seems to be the only one that’s nut-free (please check ingredients to ensure this is still correct) and it doesn’t contain oats either.

Pick whichever one suits you!

Dairy-free 'Oreo' No-bake Cheesecake Recipe - 5-ingredients (vegan)

I’m not dairy-free. I just want to make a gluten-free Oreo cheesecake using dairy products – can I use this recipe to do so?

Of course, this is a dairy-free cheesecake, so if you can eat dairy, you’ve come to the wrong post!

The good news is, my gluten-free Oreo cheesecake recipe exists over here, so you can just use that instead.

Can I make your dairy-free ‘Oreo’ cheesecake in a food processor or standing mixer?

Of course you can! I actually use both in this recipe just to speed up things. I use my food processor to blitz the biscuit base (don’t over-do them, you want them to be nice and chunky!) and my standing mixer or an electric hand whisk to mix the cheesecake filling.

If you only have a food processor, you can happily use it to mix both separately (wash in between!). However, if you only have a standing mixer, you’ll have to bash the biscuits in a plastic bag using a rolling pin.

You can also use an electric hand whisk to whip up the filling too.

Can I make your dairy-free ‘Oreo’ cheesecake without any kind of electric mixer/appliance at all?

You can, of course, bake this without any assistance from any appliance – just a good ol’ fashioned wooden spoon or spatula will do for mixing. Then bash the biscuits in a plastic bag with a rolling pin.

But you will need a lot of elbow grease to get the biscuits bashed and the filling mixed. Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent!

Remember, an under-mixed cheesecake filling won’t set! And you’re much more likely to under-mix than over-mix if you’re doing it by hand.

Do I need any special equipment to make your dairy-free ‘Oreo’ no-bake cheesecake recipe?

You won’t need anything in particular apart from a deep, loose bottom tin – here’s the one I use. It’s important to use a deep one as this is a tall cheesecake!

It’s 20cm (8 inch) in diameter, so remember if your tin is wider than mine, your cheesecake will end up looking a lot flatter!

A springform tin is fine too – here’s the one I sometimes use. I don’t use it all the time because it’s next to impossible to get the entire cheesecake off the base at once.

And ideally, I don’t want to be serving the cheesecake and slicing it on my springform base because it’ll get all scratched. So I much prefer to use a loose bottom tin.

But definitely don’t make this in a normal cake tin without a loose bottom/springform mechanism. You won’t be able to get the cheesecake out or cut it!

Do I need weighing scales to make your dairy-free ‘Oreo’ cheesecake?

In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them.

A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.

I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.

Can I make your dairy-free ‘Oreo’ cheesecake without sugar?

I can understand the need to reduce sugar in our foods, but this recipe is one where I wouldn’t recommend it.

The sugar in the cheesecake filling helps to balance out the rich cheese flavour. That makes it taste more like a dessert than an actual cake made of cheese if you know what I mean!

So yeah, remove the sugar at your own risk – you can always skip adding extra dairy-free ‘Oreos’ on top.

Can I use other sugar apart from icing sugar in this recipe?

I’ve chosen to use icing sugar in this recipe because it’s nice and light, powdery and almost vanishes into the cheesecake filling. Other sugars just wouldn’t work the same.

By using other granulated sugars (like caster sugar, brown sugar, coconut sugar etc), you’ll end up with an almost gritty-like texture in your cheesecake filling which is far from good!

That’s because this is a no-bake recipe. That means there’s no heat to break the sugar down and dissolve it, so it’ll just be all grainy in the filling.

So yeah, icing sugar is the only way to go!

How long can I keep your dairy-free ‘Oreo’ cheesecake for?

Obviously keep this in the fridge at all times and it should last around 7 days – keep it in an airtight container, or covered with clingfilm.

Remember, the dairy-free ‘Oreo’ cookies will go a bit limp if stored with the cheesecake in the fridge, so maybe add these when you want to eat them!

Dairy-free 'Oreo' No-bake Cheesecake Recipe - 5-ingredients (vegan)

Can I freeze my dairy-free ‘Oreo’ cheesecake?

Yep! You can freeze it for up to 2-3 months without a problem – just make sure you put it in an airtight plastic container. It’s probably a good idea to slice it first so you can defrost a slice at a time.

If you want to defrost the entire cheesecake, leave it at room temperature to thaw for around 12 hours. A single slice will probably only take about 5 hours to thaw, so get it out ahead of time!

Can I bake my dairy-free ‘Oreo’ cheesecake in the oven?

No, please don’t! This is a no-bake cheesecake, meaning that it’s made to be chilled in the fridge and that’s it.

I can guarantee that if you try and bake this in the oven, you’ll just end up with a big mess to clear up!

My cheesecake isn’t as tall as yours – how come?

That means you probably used a cake tin that’s bigger than mine (mine is 20cm/8 inches).

I mean, don’t go rushing out to buy a new one if you have one that’s 10 inches wide – but your cheesecake will be a lot flatter!

Do I need cashew nuts to make a dairy-free cheesecake?

No, you definitely don’t. Soaking cashew nuts in water, then blitzing them to use for the filling is the ‘done’ way to make a dairy-free or vegan cheesecake.

However, it involves more effort and in my opinion, the end result isn’t nearly as good. Instead, I use a high fat dairy-free cream cheese/plantbased dairy-free double cream as a like-for-like replacement.

Not only does this give it a similar taste, but also that lovely, creamy texture you’d get in ANY no-bake cheesecake. Trust me, try it my way and you’ll never want to drown a cashew nut again 😂

Can I print your dairy-free ‘Oreo’ no-bake cheesecake recipe?

Of course! Just hit the print button located on the recipe below (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)

Dairy-free ‘Oreo’ no-bake cheesecake recipe: Method

Oh and here’s a printable version of my dairy-free ‘Oreo’ no-bake cheesecake recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️

Dairy-free 'Oreo' Cheesecake Recipe - No-bake (vegan)
Yield: 8-10

Dairy-free 'Oreo' Cheesecake Recipe - No-bake (vegan)

Prep Time: 20 minutes
Total Time: 20 minutes

Dairy-free 'Oreo' cheesecake - 5-INGREDIENTS! No-bake, vegan-friendly using and no cashew nuts required - just chill and enjoy!

Ingredients

For the base

  • 320g gluten and dairy free cookies and cream biscuits (linked in FAQ section)
  • 95g hard dairy free butter, melted

For the filling

  • 600g dairy free cream cheese (I use Violife Original dairy-free cream cheese - the fat level is 23% so anything around that or higher is ideal - linked in FAQ section)
  • 250ml dairy free double cream (the Flora Plant double cream and the Elmlea Plant double cream* both work great here - aim for a cream with at least 31% fat content - linked in FAQ section)
  • 120g icing sugar
  • 2 tsp vanilla extract (optional)
  • 160g gluten and dairy free cookies and cream biscuits, crushed

For the topping

  • more gluten and dairy free cookies and cream biscuits

Instructions

  1. Firstly, make your base. Crush your biscuits - either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, but don't over blitz them into a fine dust!
  2. Melt your butter - I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop - it's done!
  3. Pour your melted butter into your crushed biscuits and mix together in a bowl.
  4. Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin (linked above and below).
  5. Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
  6. To make your filling, mix together your dairy free cream cheese, icing sugar and vanilla extract. I use my electric hand mixer to do this on a low/medium setting for only about 20 seconds. You could use a stand mixer too.
  7. Add in the double cream and keep mixing until it firms up a little. (I mixed on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split - it's better to stop early than let it split!) It should end up being a nice, slightly thicker mixture you can spoon - NOT just a pourable consistency. 
  8. Fold in your crushed cookies and cream biscuits so well combined.
  9. Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.
  10. Remove from the tin and decorate however you like just before serving. I crush a few extra biscuits to make a crumb and then stick some half biscuits around the edge.
  11. Keep refrigerated.

Notes

*The Elmlea Plant has a 'may contain' warning for milk so it's not suitable for those with a milk allergy. That's why I also tried it with the Flora Plant which has no may contain.

In terms of dairy free cream cheese - I use the Violife Original and would highly recommend using it too - I get mine in Tesco.

Most UK supermarkets have their own gluten and dairy free cookies and cream biscuits - Tesco, Sainsbury's, Asda and Morrisons all do down the free from aisle.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 482Total Fat: 36gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 80mgSodium: 333mgCarbohydrates: 37gFiber: 1gSugar: 21gProtein: 5g

Nutritional info is estimated and not always accurate.

Thanks for reading all about my dairy-free ‘Oreo’ no-bake cheesecake recipe! If you make it, I’d love to see how it turns out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!

 

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