No Bake Cookies and Cream Mini Cheesecakes (vegan)


If you’re a fan of Oreos, you’re going to love this dessert! Oreos were one my favorite childhood treats. For this recipe, I used Newman O’s instead of Oreos since they’re made with organic ingredients. This recipe does require you to soak cashews overnight but other than that, it’s pretty quick to make and can be made ahead. This is a great summer dessert because you don’t have to turn the oven on. Vegan cheesecake doesn’t taste exactly like traditional cheesecake, but has it’s own delicious flavor and texture. It’s creamy and decadent tasting but not too sweet. The chocolate cookie crust is probably my favorite part! These mini cheesecakes are really delicious! This recipe is great as a base for any type of vegan cheesecake. You could add fruit in the filling instead of sandwich cookies as a variation. You could also stir in vegan chocolate chips instead of the sandwich cookies as another variation. It’s amazing what you can do with cashews soaked overnight. Cashew cream is great for all kinds of vegan sauces as well. I love the idea of individual cheesecakes because there’s no need for a knife to serve them and everyone is happy when they get their own cheesecake. You’ll need a good food processor or high powered blender along with some parchment paper and a muffin pan to make this delicious dessert. Let me know how it turns out! Tag @thefriendlyepicurean on Facebook and Instagram or Pin It on Pinterest!

Parchment paper helps to lift out the cheesecakes easily.

No Bake Cookies and Cream Mini Cheesecakes (vegan)

  • Servings: 12
  • Difficulty: easy
  • Print


    For the filling:
  • 3 cups raw cashews soaked in water overnight
  • 9 whole chocolate sandwich cookies (such as Newman O’s or Oreos)
  • 1/2 cup + 2 tbs light coconut milk
  • 3 tbs agave nectar
  • 1 tbs coconut oil
  • For the crust:
  • 8 chocolate sandwich cookies with the cream removed
  • 1 cup pitted dates
  • 1 tbs coconut oil


For the filling: Place soaked cashews, sandwich cookies, coconut milk, and coconut oil in a food processor or high powered blender and blend until smooth. For the crust: Place cookies (without the cream), dates, and coconut oil in a food processor or high powered blender and blend until all the ingredients are well combined and crumbly. Line each muffin pan well with parchment paper. Press crust into each muffin pan well using a spatula. Freeze crusts for 10 minutes. Remove from freezer and spoon equal amounts of cheesecake filling into each muffin well and smooth the tops with a spatula or knife. Freeze for about 4 hours. Allow to thaw for about 10 minutes before serving. May store in the freezer for up to 7 to 10 days.

Nutrition Information:

  • Approximate calories per cheesecake: 305 cal



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