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Lightly spray two mini springform pans with cooking spray. Line the bottom and sides of each pan with parchment paper.

Carefully separate the cream filling from the cookie wafers of the 14 vegan Oreo cookies using a knife or spatula. Place the cream filling in a small bowl and set aside.

Place the separated cookie wafers into a food processor and pulse until finely crushed into crumbs.

Pour the crushed cookie crumbs into a bowl. Add the 1/4 cup of melted vegan butter and mix until well combined.

Divide the cookie crumb mixture evenly between the two prepared mini springform pans. Press the mixture firmly into the bottom of each pan to form the crust.

In a large mixing bowl, combine the 10 ounces of vegan cream cheese, 1/3 cup of granulated sugar, the reserved vegan Oreo cream filling, 1/3 cup of vegan heavy cream, and 2 teaspoons of vanilla extract.

Using a hand mixer or stand mixer, whip the ingredients together until the mixture is creamy, fluffy, and well combined.

Add additional crushed vegan Oreos (from the initial 14 cookies, if desired, or extra cookies) into the whipped cheesecake filling. Gently fold them in by hand using a spatula.

Spoon the cheesecake filling over the prepared cookie crusts in the mini springform pans, distributing it evenly.

Place the cheesecakes in the freezer for 4 hours to set. Alternatively, refrigerate them overnight for a firmer set.

Once set, carefully remove the cheesecakes from the springform pans and peel off the parchment paper.

Top each cheesecake with vegan ganache, spreading it evenly over the top. Garnish with additional crushed vegan Oreo cookies and a whole vegan Oreo cookie on top. Serve immediately and enjoy!


Lightly spray two mini springform pans with cooking spray. Line the bottom and sides of each pan with parchment paper.

Carefully separate the cream filling from the cookie wafers of the 14 vegan Oreo cookies using a knife or spatula. Place the cream filling in a small bowl and set aside.

Place the separated cookie wafers into a food processor and pulse until finely crushed into crumbs.

Pour the crushed cookie crumbs into a bowl. Add the 1/4 cup of melted vegan butter and mix until well combined.

Divide the cookie crumb mixture evenly between the two prepared mini springform pans. Press the mixture firmly into the bottom of each pan to form the crust.

In a large mixing bowl, combine the 10 ounces of vegan cream cheese, 1/3 cup of granulated sugar, the reserved vegan Oreo cream filling, 1/3 cup of vegan heavy cream, and 2 teaspoons of vanilla extract.

Using a hand mixer or stand mixer, whip the ingredients together until the mixture is creamy, fluffy, and well combined.

Add additional crushed vegan Oreos (from the initial 14 cookies, if desired, or extra cookies) into the whipped cheesecake filling. Gently fold them in by hand using a spatula.

Spoon the cheesecake filling over the prepared cookie crusts in the mini springform pans, distributing it evenly.

Place the cheesecakes in the freezer for 4 hours to set. Alternatively, refrigerate them overnight for a firmer set.

Once set, carefully remove the cheesecakes from the springform pans and peel off the parchment paper.

Top each cheesecake with vegan ganache, spreading it evenly over the top. Garnish with additional crushed vegan Oreo cookies and a whole vegan Oreo cookie on top. Serve immediately and enjoy!
