Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Vegan No Bake Orange Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 29 reviews

This easy vegan orange cheesecake combines a fresh orange ginger cookie crust with a luscious orange creamsicle filling and a tangy orange curd topping. Entirely no-bake, it comes together in a loaf pan, making a perfect small batch dessert that freezes beautifully for later enjoyment.

  • Total Time: 6 hours 40 minutes
  • Yield: 8 servings

Ingredients

Orange Curd (Prep-Ahead)

  • 1 batch (500 g) vegan orange curd (see recipe link)

Crust

  • 150 g (5.3 oz) vegan cookies (such as ginger or orange-flavored)
  • Zest of 1 orange
  • 45 g (3 tablespoons) unsalted vegan butter (block-style)
  • ¼ teaspoon sea salt

Filling

  • 150 g (1 cup + 2 tablespoons) cashews (soaked ahead of time)
  • 300 g (10.5 oz) vegan cream cheese
  • 80 g (⅓ cup) vegan Greek-style yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup (or agave/sugar, optional)

Instructions

  1. Prepare Orange Curd: Make the vegan orange curd up to 2 days ahead and refrigerate until ready to use.
  2. Soak Cashews: Soak cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak by simmering in water for 30 minutes.
  3. Line Pan: Line a 9″ loaf pan with parchment paper covering the base and sides to prevent sticking.
  4. Make the Crust: In a food processor, combine vegan cookies, orange zest, vegan butter, and sea salt. Blitz until the mixture holds together when pressed between fingers.
  5. Press Crust: Press the crust firmly and evenly into the base of the prepared loaf pan. Refrigerate while preparing the filling to set.
  6. Make the Filling: Add 200 g (about ½ cup) of the orange curd along with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and maple syrup into a high-speed blender. Blend until completely smooth and creamy with no lumps.
  7. Assemble and Chill: Pour the filling over the chilled crust in the pan. Refrigerate for at least 6 hours or preferably overnight until firm and set.
  8. Add Topping: Gently warm the remaining orange curd over a double boiler, stirring until it becomes spreadable. Spread evenly over the set cheesecake using an offset spatula or back of a spoon. Return to the fridge for 1 hour or place in the freezer for 30 minutes to firm.
  9. Serve and Store: Use a hot wet sharp knife to slice the cheesecake. Store in a covered container in the fridge for up to 5 days, or freeze in a freezer-safe container for up to 1 month. Defrost overnight in the fridge before serving.

Notes

  • You can prepare the orange curd up to 2 days in advance to save time on assembly day.
  • For the crust, ginger or orange-flavored vegan cookies provide complementary flavor, but any vegan cookie can be used.
  • Soaking cashews softens them and ensures a creamy filling texture; quick-soaking is a good shortcut.
  • Use vegan Greek-style yogurt for a thicker, tangy element, but plain vegan yogurt can be substituted.
  • Sweetener in the filling is optional depending on your preference and sweetness of orange curd.
  • Freezing the cheesecake helps it set firmly and makes slicing cleaner.
  • Serve slices with a hot wet knife to achieve clean edges.
  • Author: ELLA
  • Prep Time: 40 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan, Western
  • Diet: Vegan

Find it online: https://ellarecipe.com/easy-vegan-no-bake-orange-cheesecake-recipe/