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Vegan Chocolate Orange Cheesecake Recipe

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4 from 38 reviews

This vegan chocolate orange cheesecake combines a rich, creamy cashew-based filling infused with zesty orange and deep cacao flavors, all nestled on a toasted oat crust. Perfect for those seeking a dairy-free, plant-based dessert that delights with a balance of sweetness and citrus brightness.

  • Total Time: 4 hours 20 minutes (including soaking and chilling time)
  • Yield: 8 servings

Ingredients

Toasted Oat Crust

  • 2 cups rolled oats
  • 1 cup soft Medjool dates
  • ¼ cup cacao powder
  • ½ teaspoon sea salt
  • ¼ to ⅓ cup non-dairy milk or water

Cheesecake Filling

  • 2 cups raw cashews, soaked for at least 4 hours and drained
  • ¾ cup full fat coconut milk
  • ½ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 3 tablespoons cacao powder
  • ½ teaspoon sea salt
  • 5 oz (140 grams) oat milk baking chocolate, melted

Instructions

  1. Prepare the crust: In a food processor, pulse rolled oats until finely ground. Add soft Medjool dates, cacao powder, sea salt, and non-dairy milk or water. Process until the mixture sticks together, forming a dough.
  2. Press the crust: Transfer the crust mixture into a springform pan or similar, pressing evenly to form a firm base. Place in the refrigerator to set while preparing the filling.
  3. Soak cashews: Soak raw cashews in water for at least 4 hours, then drain and rinse well to ensure a creamy, smooth filling texture.
  4. Blend the filling: In a high-speed blender, combine soaked cashews, full-fat coconut milk, maple syrup, melted coconut oil, orange zest, orange juice, lemon juice, vanilla extract, cacao powder, and sea salt. Blend until smooth and creamy.
  5. Melt the chocolate: Gently melt the oat milk baking chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid burning.
  6. Combine chocolate and filling: Pour the melted chocolate into the blender and blend again until fully incorporated.
  7. Assemble the cheesecake: Pour the cheesecake filling over the prepared crust in the pan, smoothing the top with a spatula.
  8. Chill to set: Refrigerate the cheesecake for at least 6 hours or overnight to allow it to firm up properly.
  9. Serve: Remove from the refrigerator, carefully release the springform pan, slice, and serve chilled. Optionally, garnish with additional orange zest or chocolate shavings.

Notes

  • Soaking cashews adequately is essential for a smooth, creamy filling.
  • This cheesecake is best served chilled and will keep well refrigerated for 3-4 days.
  • For firmer texture, you can freeze the cheesecake and thaw slightly before serving.
  • Use soft Medjool dates to ensure the crust binds well; if too dry, add a bit more non-dairy milk.
  • Adjust sweetness by varying maple syrup according to taste.
  • Author: Madelynn
  • Prep Time: 20 minutes (plus 4 hours soaking cashews)
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-chocolate-orange-cheesecake-recipe/