The Flaming Vegan

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Mini Vegan Oreo Cheesecake(s)
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Mini Vegan Oreo Cheesecake(s)

Prep Time: 20 minutes

Cook Time: 1 hour

I thought I'd share something that I made for my boyfriend for Valentine's Day. I've never really "celebrated" the day, but since this is the first year that I'm with such a lovely fella, I thought I would try to replicate one of his favorite non-vegan desserts-- cheesecake! While he said it wasn't 100% like cheesecake, it was very close, and we thought it was delicious! His roommates loved it too! I snagged three slices for myself. While a bit sad that I gave the rest away, it was probably a good thing (wink).

This recipe does take a bit of time, but most that is in the waiting. Preparing the cake a day in advance is always a great idea. It only tastes that much better if you leave it for at least a few hours in the fridge before slicing and serving. Enjoy!


  1. I used mini pie aluminum tins and I believe this made around 6 mini-cheesecakes.
  2. To my knowledge, some places don't carry vegan Oreos. Try Whole Foods or a grocery co-op, & look for brands like Newman's.
  3. A lot of graham crackers have honey, so if that doesn't work for you, make sure to take a look at the ingredients & secure a vegan graham cracker option or make your own.



 •    6 Oreo-style cookies and 4-5 graham crackers  

 •    2 tablespoons melted coconut oil or vegan butter


 •    4 cup cashews (raw and unsalted)  

 •    1/2 can coconut milk  

 •    1 container of plain vegan cream cheese (Hmm, strawberry cream cheese would be good too.. but that's for another day)  

 •    7 oz extra firm silken tofu  

 •    1/4 cup cane sugar/coconut sugar & 1/4 cup xylitol (or you can use 1/2 cane sugar and no xylitol)    

 •    2 tablespoons corn starch / arrow root starch  

 •    1/4 cup soy-free vegan butter (I used Earth Balance)  

 •    1/2 tablespoon vanilla extract    

 •    2 tbs flour (I used oat flour, but you can use all-purpose, spelt…)  

 •    Handful of crumbled Oreo-style cookies for filling and topping (you can either pulse these in a food processor or use a rolling pin to crumble them.. or just your fingers!)



  1. To make the crust, put the cookies and melted coconut oil/butter in a blender/food processor and pulse until it is a flour consistency, but not super fine. You want it to be a bit crumbly and crunchy still.
  2. Distribute the crust into the mini pie tins and press down firmly, and make sure to get the crust along the sides of the tins as well. It's ok that it is a little delicate. The mixture should be on the dryer side. After baking and leaving it to set, I had no issues with my cheesecake's crust falling apart.
  3. Put the crusts to the side and now you can start to make the filling! You can preheat your oven to 325F at this point. Add the cashews, coconut milk, cream cheese and tofu into your blender and blender until it is very smooth. Add in the rest of the ingredients, except for the handful of crumbled oreos (The sugar, corn starch/arrow root starch, butter, vanilla extract and the flour.) Stir in 1/2 of the crumbled oreos.
  4. Carefully pour the filling into each of the crusts and sprinkle the remaining crumbled oreos on top. Bake for an hour and then turn off the oven and leave in there for another 50-60 minutes. Then remove from the oven, let cook for about another hour or two and leave in the fridge for at least a couple of hours before serving. I left mine over night, so I suggest doing that if you can. :)
  5. After all that, you should be able to lightly press on the bottom of the tins and the cheesecake should pop right out! Carefully cut and serve and prepare for epic deliciousness!


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Leave a Comment

  1. Support
    Ooooh la la! We love this! Thanks for posting!
    Log in to reply.
    1. Clare
      Thanks! I got more compliments on them last night... wish I had a piece right about now. ;) --Clare
      Log in to reply.


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