Oreo Cheesecake with Speculoos Cookie Crust

Oreo Cheesecake

Today’s Vegan MoFo theme is “focus on a nutrient” so I, uh, made Oreo cheesecake with speculoos cookie crust and aquafaba marshmallow topping. I’m sure there’s AT LEAST one nutrient in here. We’ll go with “sugar.”

Not only is this cheesecake filled with Oreos and real vanilla bean paste, in addition, the crust is made with crushed Biscoff cookies. You know, these! Maybe you’ve had them on airplanes, or enjoyed them in cookie butter version from Trader Joe’s or under the brand name Lotus. It’s basically peanut butter, except made with sweet graham cracker-like cookies.

Vegan Oreo cheesecake

The Marshmallow Fluff recipe I used is from Seitan is My Motor. Also, if you’re using vanilla bean paste, you can find it at a specialty grocery store, or on Amazon. I’ve used Nielsen Massey brand, and it was great.

Get the recipe:

Vegan Oreo Cheesecake with Speculoos Crust and Aquafaba Whipped Topping
Prep time
Cook time
Total time
Vegan Oreo cheesecake with Biscoff cookie crust and homemade marshmallow fluff topping
Recipe type: Dessert
Cuisine: Vegan, Vegetarian, Egg-Free
Serves: 1 cheesecake
  • 1 1/2 cups speculoos cookie crumbs
  • 1/4 cup vegan margarine
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 8-ounce tubs vegan cream cheese
  • 3 tablespoons lemon juice
  • 1/2 cup sugar
  • 3/4 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • 10 Oreos, chopped
Aquafaba topping:
  • 1/2 batch Marshmallow Fluff from Seitan is My Motor, or other vegan marshmallow fluff
  • Oreos
  • Chocolate chips
For the crust:
  1. Preheat oven to 350°F, then grease or spray a 9-inch pie plate.
  2. Mix all of the crust ingredients in a medium bowl. If the mixture is too crumbly, add a splash of soy milk.
  3. Press the mixture into the prepared pie plate. Bake for 15-20 minutes, then let cool. Leave the oven on for the next part.
For the filling:
  1. Stir together all ingredients except the Oreos, mixing well to combine.
  2. Fold in the Oreos, stirring to just combine (too much stirring will make the filling gray), then pour the cheesecake mixture into the crust.
  3. Bake for 25-28 minutes. Let cool before assembling.
To assemble:
  1. Prepare the Marshmallow Fluff. Pipe or dollop the fluff atop the cheesecake, then garnish with Oreos and chocolate chips.

Vegan Oreo Cheesecake recipe

Finally, what is your favorite flavor of cheesecake? Did you like cheesecake before becoming vegan (I didn’t!)?

Vegan Month of Food 2015

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Vegan Oreo cheesecake recipe with Biscoff cookie crust

Kelly Peloza is the blogger and photographer at Seitan Beats Your Meat, and the author of two vegan cookbooks: The Vegan Cookie Connoisseur, and Cheers to Vegan Sweets. She lives in Chicago and runs a photography business called Kelly Peloza Photo.

10 Replies to “Oreo Cheesecake with Speculoos Cookie Crust”

  1. I had it, it’s so yummy!

  2. That looks absolutely spectacular! Sugar is my favourite nutrient. Right next to sugar, of course. That topping is so beautifully piped.

  3. That looks really good. Nice photos

  4. Gorgeous. Wow. Wow!

    (Sugar’s my favorite nutrient. So much so that it’s inadvertently become one of the themes of our wedding.)

  5. OMG this looks amazing! Love the aquafaba topping, very pretty 🙂 I’m sure there are some nutrients in here, lol!

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