Easy Vegan No Bake Orange Cheesecake Recipe
Introduction
This easy vegan no bake orange cheesecake is a refreshing and creamy dessert perfect for any occasion. Combining zesty orange flavor with a smooth, cashew-based filling, it’s a delicious plant-based treat that requires no oven time.
Ingredients
- 1 batch vegan orange curd (prep-ahead option)
- 150 g vegan cookies
- Zest of 1 orange
- 45 g unsalted vegan butter (block-style)
- ¼ teaspoon sea salt
- 150 g cashews (soaked ahead of time)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup (agave or sugar, optional)
Instructions
- Step 1: Prepare the orange curd up to 2 days ahead and refrigerate until ready to use. Soak the cashews in water for 4 hours, then rinse and drain, or quick-soak by simmering them for 30 minutes. Line a 9″ loaf pan with parchment paper covering the base and sides.
- Step 2: Make the crust by adding the vegan cookies, orange zest, vegan butter, and sea salt to a food processor. Blitz for a couple of minutes until the mixture sticks together when pressed between your fingers.
- Step 3: Press the crust firmly into the base of the lined pan, smoothing it with your fingers or a spoon. Refrigerate while preparing the filling.
- Step 4: For the filling, add 200 g (about ½ cup) of the orange curd, soaked cashews, vegan cream cheese, vegan yogurt, vanilla extract, and maple syrup to a high-speed blender. Blend until completely smooth and creamy with no lumps. Pour the filling over the crust and refrigerate for at least 6 hours or overnight to set.
- Step 5: Gently warm the remaining orange curd over a double boiler, stirring until it reaches a spreadable consistency. Spread this evenly over the chilled cheesecake using an offset spatula or the back of a spoon. Chill in the fridge for 1 hour or in the freezer for 30 minutes before serving.
- Step 6: To serve, use a hot, wet sharp knife to cut into slices. Enjoy your creamy, tangy vegan orange cheesecake!
Tips & Variations
- For a quicker crust, pulse store-bought vegan cookies finely to save time.
- Try swapping maple syrup for agave nectar or coconut sugar for different sweetness profiles.
- Use lime zest instead of orange for a citrus twist.
- Soaking cashews overnight yields an extra creamy filling, but the quick soak works well if short on time.
Storage
Store the cheesecake in a covered container in the refrigerator for up to 5 days. For longer storage, freeze it in a freezer-safe container for up to one month. To serve after freezing, defrost the cheesecake overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake without a food processor?
You can use a strong blender or a sturdy rolling pin to crush the cookies, but a food processor makes the crust preparation much easier and more uniform.
Is it necessary to soak the cashews?
Yes, soaking softens the cashews so they blend into a smooth, creamy filling without any gritty texture. If short on time, quick-soaking by simmering is an effective alternative.
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Easy Vegan No Bake Orange Cheesecake Recipe
- Total Time: 6 hours 40 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Easy Vegan No Bake Orange Cheesecake is a refreshing and creamy dessert that combines a zesty orange curd with a crunchy vegan cookie crust and a smooth cashew-based filling. Perfect for gatherings or a sweet treat, it requires no baking and is fully plant-based, making it easy to prepare ahead and enjoy a vibrant, dairy-free option.
Ingredients
Orange Curd
- 1 batch vegan orange curd (prep-ahead option, see note 1)
Crust
- 150 g vegan cookies (see note 2)
- Zest of 1 orange
- 45 g unsalted vegan butter (block-style)
- ¼ teaspoon sea salt
Filling
- 150 g cashews (soaked ahead of time, see note 3)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt (see note 4)
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup (optional, can substitute agave or sugar)
Instructions
- Prepare Orange Curd and Cashews: Make the vegan orange curd up to 2 days in advance and keep refrigerated. Soak cashews in water for 4 hours, then rinse and drain, or alternatively quick-soak by simmering them for 30 minutes. Line a 9″ loaf pan with parchment paper covering the base and sides.
- Make the Crust: In a food processor, combine the vegan cookies, orange zest, vegan butter, and sea salt. Blitz until the mixture sticks together when pressed between your fingers, indicating the right texture for the crust.
- Form the Crust Base: Press the crust mixture firmly and evenly into the base of the parchment-lined pan using your fingers or a spoon. Ensure it is compacted well to hold the filling. Place the crust in the refrigerator while preparing the filling.
- Make the Filling: In a high-speed blender, add 200 g (about ½ cup) of the prepared orange curd along with soaked cashews, vegan cream cheese, vegan Greek yogurt, vanilla extract, and maple syrup. Blend until smooth and creamy with no lumps. Pour the filling over the chilled crust in the pan.
- Chill to Set: Refrigerate the assembled cheesecake for at least 6 hours or preferably overnight to allow it to fully set and develop its creamy texture.
- Prepare the Topping: Gently warm the remaining orange curd in a double boiler while stirring until it reaches a spreadable consistency. Evenly spread this over the set cheesecake using an offset spatula or the back of a spoon.
- Final Chill: Return the cheesecake to the fridge for 1 hour or alternatively place it in the freezer for 30 minutes to firm the topping before serving.
- Serve and Store: Use a hot, wet, and sharp knife to slice the cheesecake cleanly. Store leftover cheesecake in a covered container in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to 1 month. Defrost frozen portions overnight in the fridge before serving.
Notes
- Note 1: The vegan orange curd recipe can be made separately ahead of time; it adds a fresh citrus flavor to the cheesecake.
- Note 2: Choose vegan cookies that are crunchier and neutral in flavor for the best crust texture.
- Note 3: Soaking cashews makes them soft enough to blend into a creamy filling.
- Note 4: Vegan Greek-style yogurt adds tanginess and creaminess to the filling.
- Note 5: Chilling time is essential for the cheesecake to set properly since there is no baking involved.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan cheesecake, no bake cheesecake, orange cheesecake, vegan dessert, dairy-free dessert, no-bake dessert, plant-based cheesecake
