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

Dairy-free 'Oreo' cheesecake - 5-INGREDIENTS! No-bake, vegan-friendly using and no cashew nuts required - just chill and enjoy!
Keyword dairy free recipe, dairy-free cheesecake, vegan cheesecake
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 -10
Calories 482kcal
Author Becky Excell


For the base

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

For the filling

  • 600 g 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
  • 250 ml 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
  • 120 g icing sugar
  • 2 tsp vanilla extract optional
  • 160 g gluten and dairy free cookies and cream biscuits crushed

For the topping

  • more gluten and dairy free cookies and cream biscuits


  • 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!
  • 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!
  • Pour your melted butter into your crushed biscuits and mix together in a bowl.
  • 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).
  • Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
  • 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.
  • 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. 
  • Fold in your crushed cookies and cream biscuits so well combined.
  • Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.
  • 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.
  • Keep refrigerated.


*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.


Serving: 1g | Calories: 482kcal | Carbohydrates: 37g | Protein: 5g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 333mg | Fiber: 1g | Sugar: 21g