Vegan Chocolate Orange Cheesecake No Bake (Gluten-Free)

This Vegan Chocolate Orange Cheesecake with Almond Crust is incredibly delicious. The chocolate layer is perfectly combined with the taste of orange. This vegan gluten-free cheesecake contains no refined sugar. It’s perfect for breakfast and snacks. It will also decorate any festive table.

Its preparation does not require special products and any special skills. The most important thing in this process is a good mood.

Ingredients Vegan Chocolate Orange Cheesecake

Vegan Chocolate Orange Cheesecake can be divided into three parts. This is a crust and two layers of filling. You can replace some ingredients with others. There are no hard and fast rules in this recipe.

Crust

There are only two ingredients in the crust. Almond flour and maple syrup. I originally wanted to make a savory coconut oil crust. But somehow magically instead of oil turned out to be syrup. And he did not disappoint me. By the way, I make my own almond flour. To do this, I simply grind the almonds in a coffee grinder. If you don’t have almonds, make a cashew shell.

Chocolate filling

The main component of the filling is cashew nuts. Without them, nowhere. Of course, you can also use almonds. But I have not tried this option. And I don’t know what will come of it. Also in the chocolate filling there is coconut milk, cacao powder, vanilla extract, maple syrup and cacao butter. Cacao butter can be replaced with refined coconut oil. But it’s better not to. Cacao butter gives the cheesecake a chocolate flavor.

Orange filling

In the orange filling, some of the ingredients are the same as in the chocolate filling. These are cashew nuts, coconut milk and maple syrup. In addition to them, there is also refined coconut oil, freshly squeezed orange juice and orange zest. Of course you can take juice from the package. And replace the zest with a drop of orange oil.

In addition to the ingredients for making a cheesecake, we need a 1 6 cm split mold or a baking ring. I will use the ring and plate as the bottom. You will also need parchment. I lay it on the walls of the form.

How to make Vegan Chocolate Orange Cheesecake

First, soak the cashews in cold water for at least 4 hours. I soak cashews overnight. For each layer of cashew filling, I soak separately. When the cashews are infused, we begin cooking the cheesecake. First prepare the form. Lay parchment on the walls. Then proceed to the crust.

In a bowl, mix almond flour and maple syrup. The mass will turn out loose but when pressed it will be compacted. Spread the crust blank evenly over the bottom of the mold. And press the crust well with your hand. Set aside the crust form.

Now we will deal with the filling.

Chocolate Cheesecake Filling

To prepare the filling, we need a blender. The more powerful it is, the faster the desired result will be obtained. I recently made a blueberry cheesecake for my upcoming book. And he started cooking in an ordinary chopper with two horizontal knives. The process was not fast and I decided to transfer to a fitness blender. It has a cruciform knife. And more power. And things went much faster.

So. Put cashew nuts, cacao butter in a blender. maple syrup, coconut milk, cacao powder and vanilla extract. Mix everything until you get a smooth mass. Then put the filling on the crust and smooth it with a spatula. Place the mold in the freezer for 30 minutes. So that the chocolate filling is slightly frozen. While the mold is cooling, prepare the orange filling.

Orange filling

Place the cashew nuts, coconut milk, refined coconut oil, maple syrup, orange juice and zest in a blender. Try to remove the zest carefully so as not to hook the white layer. As usual, work with a blender until a smooth homogeneous mass is obtained. Then take the mold out of the freezer and pour the orange layer on top of the chocolate layer. Smooth the top well. put the mold in the freezer for two hours to solidify.

Once the Vegan Chocolate Orange Cheesecake has set, decorate the top of the dessert. I just grated chocolate. You can also top it with chocolate ganache. Or add orange slices. It all depends on your imagination. Before cutting the cheesecake, heat the knife in hot water. After heating, wipe the knife dry with a cloth. Store the cheesecake in a tightly closed container for three days in the refrigerator. For long-term storage, place the cheesecake in the freezer.

As you can see, making Vegan Chocolate Orange Cheesecake is very simple. Make this delicious dessert and write your impressions.

Enjoy your meals!

Be healthy and love yourself!

Vegan Chocolate Orange Cheesecake No Bake (Vegan | Gluten-Free)

Recipe by Здоровые домашние торты | ВладимирCourse: Gluten free

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

448

kcal

Ingredients

• Crust

• 1 cup (100g) almond flour

• 1.5 tablespoons maple syrup

• Chocolate filling

• 1 cup (150g) cashew nuts

• 100g coconut milk

• 7 tablespoons (75g) melted cacao butter

• 1 tablespoon cacao powder

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

• Orange filling

• 1 cup (150g) cashews nuts

• 100g coconut milk

• 7 tablespoons (75g) refined coconut oil

• 3 tablespoons maple syrup

• 100g orange juice

• 1 tablespoon orange zest
  

Instructions

• Soak the cashews in cold water for at least 4 hours. Maybe overnight.
• Place parchment on the sides of a 16cm mold.
  
• Crust
• Mix almond flour and maple syrup in a bowl. Put the resulting mass on the bottom of the mold and press well.
• Chocolate filling
• In a blender, blend cashews, cacao butter, coconut milk, maple syrup, cacao powder, and vanilla extract until smooth.
• Pour the chocolate filling on top of the crust. smooth gently with a spatula. Place in the freezer for 30 minutes.
• Orange filling
• Place the cashew nuts, coconut milk, refined coconut oil, maple syrup, orange juice and zest in a blender. Mix everything until you get a smooth mass.
• Pour the orange filling over the chocolate layer. Place the cheesecake in the freezer to harden for 2 hours. Once set, decorate the cheesecake with fruit or chocolate.
• Store the cheesecake in a tightly closed container for three days in the refrigerator. For long-term storage, place the cheesecake in the freezer.
  

Recipe Video

Notes

• Cup 250 ml