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This Vegan Orange Cheesecake is creamy with a fruit filling. The magical aroma of orange and pieces of Sharon fruit will not leave you indifferent. This vegan, gluten-free cheesecake contains no refined sugar. You don’t need an oven to make cheesecake. All you need to prepare is a few common ingredients and a good mood.

No Bake Cheesecake Ingredients

All ingredients in our recipe can be divided into two groups. This is the crust and filling of the cheesecake.

Crust

I usually use almond flour and coconut oil to make my cheesecake crust. Today I decided to change my tradition and make a completely different crust. It’s somewhat similar to the bars I made.

And so what do we need? For the crust we need almond flour, crushed rolled oats, Medjool dates and refined coconut oil. Grind Rolled oats in a blender or coffee grinder before cooking. I do this in a coffee grinder. In it, rolled oats are crushed quickly and a smaller fraction is obtained.

Filling ingredients

To make the no-bake cheesecake filling, I use a regular set of ingredients. These are cashew nuts, cacao butter, coconut milk and vanilla extract. Today’s sweetener will be coconut sugar. I’ve used maple and coconut syrup in other cheesecake recipes.

In addition to these ingredients, we will need orange juice, orange zest and Sharon fruit. In principle, you can do without adding persimmons. Orange cheesecake will be delicious anyway.

Before making the cheesecake, soak the cashews for 8 hours or overnight. Cacao butter can be replaced with refined coconut oil. I prefer cacao butter. It helps desserts hold their shape better at room temperature.

To make the cheesecake, you also need a 16 cm (6 inches) round pan and parchment paper. The shape can be split or in the form of a ring.

How to Make Vegan Orange Cheesecake

First you need to prepare the form. To do this, place parchment on the sides of the mold. Then start making the cheesecake crust.

Cheesecake crust

First, remove the pits from the dates. Then soak the Medjool dates in hot water for 15 minutes to soften them. Then remove the skins from the dates. This is especially important for ordinary dates. Medjool dates have a thinner skin. But I still take it off. Grind the peeled dates in a blender. I have a medium-sized household blender and this amount of dates did not blend well. To speed up the process, I added refined coconut oil.

Next, in a bowl, mix almond flour and crushed rolled oats. Then add the date mass and mix everything. All your ingredients should come together in a lump. Place the crust mixture in the pan and level with a silicone spatula. Place the pan with the crust in the freezer for 15 minutes. And start filling.

Preparing the filling

To prepare the Vegan Orange Cheesecake filling we will need a blender. If you have a small one, divide all the ingredients into 2 parts.

So. Place soaked cashews, coconut milk, melted cacao butter, orange juice, orange zest, vanilla extract and coconut sugar in a blender jar. Grind all ingredients until smooth. Then put the resulting mass in a bowl and add 5 – 7 mm pieces of Sharon fruit. Mix everything with a silicone spatula.

Next, pour the sharon fruit filling into the pan onto the crust. Using a spatula, spread the filling well into the pan. Place the pan in the freezer for 2 – 3 hours until hardened. Once set, remove the cheesecake from the pan. You can also decorate the dessert with pieces of fruit on top.

Store Vegan Orange Cheesecake in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.

Make Vegan Orange Cheesecake and write your comments. I’m interested in your opinion.

Enjoy!

Be healthy and love yourself!