Why do I need to soak the cashews for this cheesecake?

Soaking raw cashews (for 15 minutes in hot water as specified) helps soften them, ensuring a silky smooth and creamy texture for the cheesecake filling when blended.

What kind of sandwich cookies should I use for this recipe?

The recipe specifically calls for 12 gluten-free and vegan sandwich cookies for the crust, and 8 more (4 inside, 4 crushed on top) for the filling and topping.

Is this a no-bake cheesecake recipe?

No, this cheesecake is baked at 350 degreesF for 45 minutes after the filling is poured over the crust, ensuring a set and creamy texture.

Can I adjust the sweetness of the cheesecake filling?

Yes, the recipe suggests adding some additional agave nectar or maple syrup if you have a sweet tooth, allowing you to customize the filling to your preference.

How should I store leftover Oreo cheesecake?

Once baked and cooled, this decadent cheesecake can be stored covered in the refrigerator for several days, maintaining its creamy texture and flavor.

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Decadent Oreo Cheesecake
[Vegan, Gluten-Free]

TP By: Travis Piper

Author Bio

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography.... Read More

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Decadent Oreo Cheesecake [Vegan, Gluten-Free]

Dairy Free

This silky smooth cheesecake is so tasty! It's almond flour and coconut base is topped with a rich cheesecake layer that is punctuated with crunchy bites of sandwich cookies. This will be a favorite at any dinner party.

Ingredients You Need for Decadent Oreo Cheesecake [Vegan, Gluten-Free]

For the Crust:

12 gluten-free and vegan sandwich cookies
1/2 cup raw almonds
2/3 cup shredded coconut
1/4 cup coconut oil
dash of salt
2 tablespoons brown sugar

For the Filling:

3 cups raw cashews (pre-soaked in hot water)
1 can coconut cream (discard water)
1/3 cup agave nectar
1/3 cup maple syrup
1 tablespoon each ap flour, tapioca flour
A dash of sea salt
1 teaspoon vanilla extract
3-4 tablespoon almond milk
3 tablespoon coconut oil
8 Oreos (4 inside, 4 crushed on top)

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How to Prepare Decadent Oreo Cheesecake [Vegan, Gluten-Free]

Mix all the crust ingredients in a food processor, then drizzle in the oil and pulse the mixture a few more times to fully mix everything together.
Once your cashews are soaked (shoot for 15 minutes in hot water), drain them, and add everything to your blender. Just dump it all in there and get it as silky smooth as possible.
Adding some additional syrup if you have a sweet tooth.
Add half the cookies and partially process them in the filling.
Pour the filling over the crust, crush up the rest of the cookies, and crush them over the top of the cake.
Bake it at 350°F for 45 minutes.