This easy but decadent, No-Bake Cookies & Cream Vegan Cheesecake is a healthier take on the classic Oreo Cheesecake – rich, creamy, perfectly chocolatey, and tastes every bit as indulgent as a classic cheesecake—without the refined sugar or the oven. It’s easily made vegan, dairy-free, gluten-free, and grain-free!
I get excited any time I have an excuse to whip up a decadent, healthier dessert… but this one feels extra special. On Monday, Thomas had his annual cancer remission scans, and yesterday we got the news we’ve been hoping for: they’re still clear. Not to get all soppy on you guys, but even just typing those words brings tears to my eyes.
Watching him navigate his diagnosis, treatment, and now remission has literally been one of the greatest privileges of my life. He faced every challenge with so much courage, resilience, and quiet confidence. He’s the strongest person I know and his journey has been a constant reminder that our health and our time are never things to take for granted. It’s also shown me just how powerful our mindset can be. We can’t always choose what happens to us, but we can choose how we meet it. So today, we’re celebrating. Not just with dessert, but with overwhelming gratitude for another year of good news. 🤍
Healthier oreo cheesecake (paleo, vegan)
He is a big Oreo / Cookies N’ Cream guy, so of course I had to make him a healthier cheesecake. You guys.. it might be one of my favorite desserts yet! Featuring a crisp chocolate cookie crust, a silky smooth cookies and cream cheesecake filling, and plenty of crunchy cookie pieces folded throughout, every bite is the perfect balance of creamy and crunchy. Best of all, this easy no-bake dessert comes together with simple ingredients and a little chill time, making it perfect for holidays, birthdays, dinner parties, or whenever you’re craving something sweet.
Whether you’re vegan, dairy-free, or simply looking for a healthier cheesecake recipe, this one is guaranteed to impress. This No-Bake Cookies & Cream Vegan Cheesecake proves you don’t need dairy or an oven to make an unforgettable dessert. It’s creamy, chocolatey, packed with cookie pieces, and every bite tastes like a cross between cheesecake and cookies and cream ice cream.
Why You’ll Love This No-Bake Cookies N’ Cream Cheesecake
- No baking required & easy to make ahead
- Rich, creamy, and incredibly decadent
- This cheesecake is dairy-free, vegan, gluten-free, refined sugar-free, and grain-free.
- Perfect for birthdays and celebrations
- Freezer-friendly
- Tastes just like classic cookies and cream cheesecake!
It’s one of those desserts that no one will believe is dairy or gluten-free!
Recipe video
What Does No-Bake Cookies N’ Cream Cheesecake Taste Like?
Imagine the creamy filling of a classic cheesecake combined with chunks of your favorite chocolate sandwich cookies. It’s rich and velvety with plenty of chocolate crunch in every bite. The cookie crust adds a delicious contrast to the smooth filling, creating the perfect balance of textures. If you love cookies and cream ice cream, Oreo cheesecake, or chocolate cream pies, this dessert brings all those flavors together in one irresistible slice.
Ingredients you’ll need
Be sure to scroll to the recipe card at the bottom of the post for the full recipe! Even though this cheesecake looks decadent, it only requires basic ingredients and comes together so easily!
- Raw cashews
- Cream cheese
- Maple syrup
- Refined coconut oil
- Simple mills cookies: I used two different types of Simple Mills cookies, however you could choose to just use one or the other! I used their Double Chocolate cookies for the base of the cheesecake and then their sandwich cookies for the filling (they give a classic oreo cookies n’ cream feel!).
- Chocolate chips
- Can of full-fat coconut milk
- Pantry staples: vanilla extract, sea salt
How to Make No-Bake Cookies N’ Cream Cheesecake
- Blend the cookies and coconut oil in a food processor until sand-like texture.
- Press your prepared cookie crust firmly into the bottom of a springform pan or lined cake pan. For a thicker cheesecake, I recommend using a 7″ pan (this is what I used!).
- Blend the cheesecake filling until completely smooth and creamy. Then, gently fold crushed chocolate sandwich cookies into the filling. Spread the filling evenly over the chilled crust.
- Refrigerate for several hours, or until completely firm.
Tips for the Best no-bake Cheesecake
- Blend the filling until completely silky smooth.
- Chill the cheesecake overnight for the best texture.
- Use a springform pan for easy removal.
- Wipe your knife clean between slices for bakery-worthy presentation.
- Let the cheesecake sit at room temperature for 10–15 minutes before serving if frozen.
Frequently Asked Questions
- Is this cheesecake really vegan?
Yes! It’s completely dairy-free and made without traditional cream cheese, making it a delicious plant-based dessert. - Can I make it gluten-free?
Absolutely. Simply use gluten-free chocolate sandwich cookies for the crust and filling. - Can I make it refined sugar-free?
Depending on the cookies and sweeteners you use, this cheesecake can easily be made refined sugar-free! - Do I have to bake anything?
Nope! This recipe is completely no-bake, making it perfect for warm weather or whenever you want an easy dessert. - How long does it last?
Store the cheesecake covered in the refrigerator for up to 5 days or freeze individual slices or the whole cheesecake for up to 3 months. Thaw slices for 10 minutes or so before enjoying.
how to store Cookies n’ cream cheesecake
Store leftovers covered in the refrigerator for up to five days. For longer storage, freeze the cheesecake in individual slices so you can thaw exactly what you need. It’s even delicious enjoyed slightly frozen for an ice cream cake-like texture.
More healthy dessert recipes to try
- No-bake salted caramel cheesecake
- Tiramisu cheesecake
- Snickers cheesecake
- S’mores brownies
- Baked Apple cheesecake
- Caramel pecan cookie skillet
- Gluten-free apple crisp
- Mini pumpkin cheesecake jars
No-Bake Cookies N’ Cream Cheesecake (Gluten & dairy-free options)
Ingredients
Crust
- 1 box Simple Mills double chocolate cookies or sandwich cookies
- 3 tbsp coconut oil, melted
Filling
- 1 1/3 cups cashews
- 16 oz vegan or regular cream cheese *I use KiteHill!
- 1/2 cup thick coconut yogurt or greek yogurt
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 3 tbsp coconut oil, melted
- 1 box Simple Mills Sandwich Cookies, chopped up
- 1/4 cup peanut butter
Chocolate ganache
- 6 oz chocolate chips
- 2/3 cup coconut cream (solid part from the top of a can of full-fat coconut milk
- pinch of salt
Instructions
Base
- Add the cookies and coconut oil to a food processor. Process until sand-like texture.
- Pour the crumbs into the bottom of a greased springform pan or lined cake pan, pressing it firmly into the bottom. For a thicker cheesecake, I recommend using a 7″ pan (this is what I used!). Set aside.
Filling
- Add all of the cheesecake filling ingredients, besides the cookies and peanut butter, to a food processor or high powered blender (if using a blender, use a large blender like a Vitamix. Smaller blenders like the beast blender will not work).
- Blend until completely smooth and creamy and no lumps remain. Then, add the crushed cookies and drizzle over the peanut butter. Gently fold them into the filling. Spread the filling evenly over the crust.
- Place the cheesecake in the freezer for an hour or so until it's firm to touch.
ganache
- Place the chocolate in a heatproof bowl and set aside. Pour the coconut cream into another heatproof bowl and Microwave on high in 30-second increments until melted and hot, but not boiling. Alternatively, you can heat it on the stovetop until hot, but not boiling.
- Pour the cream over the chocolate and place a plate over top of the bowl. Let it sit for 5 minutes. Remove the plate and stir until the chocolate melts completely. Keep stirring until the mixture is completely smooth, thick, and glossy.
- Pour the ganache over the chilled cheesecake, tilting the pan to spread it out evenly.
- Place the cake back in the fridge or freezer until ready to serve.
- When ready to serve, add more crushed cookies and whipped cream if you'd like (or decorate any way you'd like!).
- This can be stored in the fridge or freezer. I prefer to store it in the freezer as the texture isn't as soft and makes it easier to slice. You can let it thaw for 10 minutes or so prior to eating for a softer texture.
