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Vegan Lemon Cheesecake (Cheat version)

It’s the cheat version for Vegan Lemon Cheesecake – using Oreos as a base and Alpro’s Cremoso “Lemon Cheesecake” as the filling.

Vegan Lemon Cheesecake

Spoiler Alert: This recipe is not healthy! And it’s not sophisticated baking but it’s awesome and it’s super easy to make! It tastes like real Lemon Cheesecake. Over the last years I’ve tried my hands on some vegan cheesecake recipes – mostly with tofu fillings – but was rather unhappy with how they turned out. But this – 3 ingredient cheesecake recipe  – is that easy and awesome – I really consider it cheating :)

It was actually a good friend (Hi Andi! :P) who asked me if I’ve tried an Oreo-Cremoso-Cheesecake yet. I loved the idea and was really happy with how it turned out so I had to share it with you guys!

Vegan Lemon Cheesecake

For this recipe only three ingredients are needed: Alpro’s Cremoso “Lemon Cheesecake” (this product may not be available in all countries yet; it’s rather new but I’ve found it in many supermarkets in Austria); Oreos (make sure they’re vegan in your country as they may use different ingredients across the globe) and coconut oil. That’s all! Could it be any easier?

Vegan Lemon Cheesecake

The Oreos & coconut oil combination makes the perfect base and Alpro’s Cremoso “Lemon Cheescake” is a great fit for the filling. It tastes like Lemon Cheesecake as it is, so no additional ingredients are needed.

Vegan Lemon Cheesecake

Vegan Lemon Cheesecake (Cheat version)

Elephantastic Vegan
It's the cheat version for Vegan Lemon Cheesecake - using Oreos as a base and Alpro's Cremoso "Lemon Cheesecake" as the filling.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine American, Vegan
Servings 2
Calories 485 kcal

Ingredients
  

  • 16 Oreos (make sure they're vegan in your country!)
  • 1 jar Alpro Cremoso "Lemon Cheesecake"
  • 2 teaspoons coconut oil , melted

Instructions
 

  • Preheat oven to 360°F/180°C.
  • Put the Oreos in a food processor and chop until crumbly, add in the melted coconut oil and chop again.
  • Fill the cheesecake base in oven-safe dishes and flatten it with a spoon.
  • Pour in the Alpro Cremoso filling and place the cheesecake in the oven for about 20 minutes or until it starts to get nice brown spots on the surface.
  • Let it cool off completely and place it in the fridge for a 3-4 hours before eating.

Notes

My tarte dish is Ø 5"/12,5 cm.

Nutrition

Calories: 485kcalCarbohydrates: 67gProtein: 5gFat: 23gSaturated Fat: 9gSodium: 441mgPotassium: 206mgFiber: 2gSugar: 39gCalcium: 21mgIron: 8.3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Vegan Lemon Cheesecake

Should you decide to give the cheesecake a try I’d love to hear how it went! Write me a comment or post a picture on instagram and tag me via @elephantasticvegan to make sure I’ll see it ^.^

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Recipe Rating




WEndy

Wednesday 11th of October 2017

Thank you so much for sharing this simple and easy recipe! You have inspired me to make a vegan blueberry cheesecake with Alpro Quark! It tastes so delicious!

Bianca

Tuesday 17th of October 2017

Yeay! So glad you liked it, Wendy! :)

lenchen

Saturday 20th of February 2016

hey, ich würde den Kuchen gerne in einer "normal-großen" Tartform backen (28), würde das funktionieren, also rein Mengentechnisch und auch Backtechnisch gesehen? Ich befürchte das der Kuchen dann nicht ganz durch wird. :)

Bianca

Saturday 20th of February 2016

Der Cheesecake sollte auch in einer größeren Tartform funktionieren. Ich denke schon, dass er durch wird. Allerdings musst du ihn wahrscheinlich etwas länger im Ofen lassen. Ich bin mir nicht ganz sicher, ob du mit der Menge auskommst. Besser die doppelte Menge machen, um auf nummer sicher zu gehen. Den Rest von dem Cremoso kann man dann eh super einfach so essen oder noch zusätzlich kleine Cheesecakes machen. Und die Oreo-Brösel-Masse macht sich auch gut in z.b. selbstgemachten Bananeneis.

Carina

Wednesday 27th of January 2016

Hey, ich werde das Rezept heute probieren. Wir haben morgen eine Feier in der Firma und jeder soll einen Kuchen mitnehmen. Ich möchte was mit Soja machen, weil ich kasein-unverträglich bin.

Der Cheesecake schaut extrem gut aus, deshalb bin ich gespannt wie meins wird.

Ich freu mich sehr, dass ich dein Blog gefunden habe. Bin derzeit auch in Linz wohnhhaft und suche nach vegane Alternativen zum Essen.

Lg, Carina

Bianca

Wednesday 27th of January 2016

Hi Carina! Ich mache den Cheesecake regelmäßig (vor 2 Tagen zuletzt) und er funktioniert jedes Mal. Deswegen hoffe ich, dass er auch bei dir gut wird :) Ich hab ihn auch schonmal mit den veganen Lotus-Keksen statt den Oreos probiert, das war auch lecker.

Da du ja auch in Linz wohnst, kennst du schon meinen Vegan in Linz-Post? Da findest du meine Favoriten, wo man in Linz richtig gut vegan essen kann :)

Francesca

Friday 22nd of January 2016

I wish they had this yogurt in France, I love easy, satisfying Vegan recipes ;-) will try it as soon as I find the Cremoso

Bianca

Sunday 24th of January 2016

It's so weird that Alpro only has this yogurt in particular countries. They should have it everywhere because it's sooooo good, rich & creamy. Almost too decadent :D

Jarka

Wednesday 30th of September 2015

This looks so good! Is it firm enough to cut nice in pieces?

Bianca

Wednesday 30th of September 2015

I actually never tried cutting it in pieces. But if you bake it long enough and if you let it sit in the fridge for a few hours after baking, I think it will hold up. :)