An easy No-Bake Vegan Oreo Lasagna recipe. This 4-ingredient dessert has layers of crushed Oreo cookies and vegan sour cream. Super creamy and delicious. Less than 10 minutes to make.

THIS OREO LASAGNA IS

vegan
dairy-free
no-bake
creamy
light
layered
quick and easy to make
made with 4 ingredients
topped with crushed Oreos
so delicious
simple dessert

WHAT YOU NEED TO MAKE NO-BAKE OREO LASAGNA

You need the following ingredients to make this No-Bake Vegan Oreo Lasagna (the exact measurements are in the recipe card below):

Oreo cookies – finely crush the Oreo in a food processor or blender. Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin.
Vegan sour cream – makes creamy layers. It can be substituted for thick coconut yogurt.
White granulated sugar – sweetens the sour cream.
Cocoa powder – mix two tablespoons of cocoa powder with about ¾ cup of sour cream to make a chocolate layer. Use high-quality unsweetened cocoa powder.

Equipment you need:

High-speed blender or food processor – to crush the cookies
Two mixing bowls (medium size)
Whisk
Small baking dish/pan – I used a round 18x6cm (about 7×2,4 inches) baking dish. You can also use a cake pan around the same size.
Silicon spatula

HOW TO MAKE NO-BAKE VEGAN OREO LASAGNA

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Oreo Lasagna is super easy and comes with 4 following steps:

1. Step: Crush Oreo cookies

In a food processor or blender, crush the Oreos until they are ground (there can be a few small pieces uncrushed). Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin until they are crushed. Save some cookie crumbs for the topping.

2. Step: Make sour cream mixtures

In a mixing bowl, whisk together vegan sour cream and granulated sugar until combined. Then take about ¾ cup of mixture and mix it with cocoa powder in a separate bowl (to avoid lumps, sift the cocoa powder or use a mini whisk to mix it in).

3. Step: Layer the lasagna

To a small baking dish, add about half of the crushed Oreos and evenly distribute them. Next, add ½ of the light sour cream mixture on top of the Oreo layer and spread it evenly. Add another layer of remaining crushed Oreos. Then spread the chocolate sour cream mixture over top of the Oreo layer, following by the rest of the light sour cream mixture. Sprinkle the top with crushed Oreos that you have put aside.

4. Step: Chill in the fridge

Cover the Oreo lasagna and place in the fridge for at least 4 hours or overnight before serving.

Enjoy!

FREQUENTLY ASKED QUESTIONS:

WHAT CAN I USE INSTEAD OF VEGAN SOUR CREAM?

You can substitute the vegan sour cream with thick coconut yogurt, it should have a similar texture and flavor. You can also use coconut whipped cream but will thicken up more when it is refrigerated.

HOW TO STORE OREO LASAGNA?

Store the Oreo lasagna covered in the fridge.

HOW LONG DOES NO-BAKE OREO LASAGNA LAST?

No-bake Oreo lasagna will last in the fridge for up to 3 days (if it last that long).

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

No-Bake:

More Desserts:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Ingredients

16 Oreo cookies (176g)
2 cups (480g) vegan sour cream*
¼ cup (50g) white granulated sugar
2 tbsp (12g) cocoa powder, unsweetened

Instructions

In a food processor or blender, crush the Oreos until they are ground (there can be a few small pieces uncrashed). Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin until they are crushed. Save some cookie crumbs for the topping.
In a mixing bowl, whisk together vegan sour cream and granulated sugar until combined. Then take about ¾ cup of mixture and mix it with cocoa powder in a separate bowl.
To a small baking dish**, add about half of the crushed Oreos and evenly distribute them. Next, add ½ of the light sour cream mixture on top of the Oreo layer and spread it evenly. Add another layer of remaining crushed Oreos. Then spread the chocolate sour cream mixture over top of the Oreo layer, following by the rest of the light sour cream mixture. Sprinkle the top with crushed Oreos that you have put aside.
Cover the Oreo lasagna and place in the fridge for at least 4 hours or overnight before serving.
Enjoy!

Notes

*Vegan Sour Cream: You can substitute it for thick coconut yogurt.

**Baking Dish: I used a round 18x6cm (about 7x2,4 inches) baking dish. You can also use a cake pan around the same size.

Storage:

Store the Oreo lasagna covered in the fridge for up to 3 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 302kcal

Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!

Nutrition Facts

Serving: 1 / Calories: 302kcal / Total Fat: 18,1g / Saturated Fat: 14,3g / Cholesterol: 0mg / Total Carbohydrate: 34,5g / Fiber: 1,9g / Sugar: 19,7g / Protein: 2,7g / Sodium: 117mg

NO-BAKE VEGAN OREO LASAGNA

THIS OREO LASAGNA IS