No-Bake Mini Orange Cheesecakes Recipe

Introduction

No-Bake Mini Orange Cheesecakes are a delightful, refreshing treat that combines zesty orange flavor with a creamy vegan filling. Perfect for hot days or whenever you want a light, citrusy dessert without turning on the oven.

Ingredients

• 40g dairy-free butter (e.g., Flora Plant Block)
• 100g plain biscuits (e.g., vegan digestives)
• 20g desiccated coconut
• 3 tablespoons corn flour
• 2 tablespoons water
• 100g dairy-free butter/margarine
• 100g caster sugar
• 170ml orange juice
• Zest of 2 large oranges
• 100g vegan condensed milk
• Drop of orange food gel/colouring (optional)
• 125g cashew nuts (soaked overnight)
• 250g vegan cream cheese
• 75g icing/powdered sugar
• 2 teaspoons orange extract/flavouring
• 50g coconut cream
• 2 tablespoons orange curd
• 50g desiccated coconut (for coating)
• Fresh orange slices (for decoration)
• 220ml dairy-free whipping cream
• Drop of orange food gel (for whipped cream)

Instructions

1. Step 1: Grease a 6-hole loose base or push-up cookie cup tin with some dairy-free butter.
2. Step 2: Melt 40g dairy-free butter in a small saucepan over low heat, then remove from heat and pour into a medium heat-proof bowl.
3. Step 3: Blend biscuits until fine, then mix crumbs with melted butter and 20g desiccated coconut until it resembles wet sand and holds shape when pressed.
4. Step 4: Press about 1½ tablespoons of the mixture firmly into each tin to form the base. Set aside.
5. Step 5: To make the orange curd, stir corn flour and water into a thick paste in a small bowl.
6. Step 6: Combine corn flour paste, 100g dairy-free butter, sugar, orange juice, orange zest, vegan condensed milk, and a drop of orange food gel (optional) in a saucepan over low-medium heat.
7. Step 7: Stir constantly with a whisk for 5-8 minutes until thickened. Remove and cool. Stir before use; if too thick, loosen with some orange juice.
8. Step 8: Drain soaked cashews and blend with vegan cream cheese, icing sugar, orange extract, coconut cream, orange curd, and a drop of orange food gel until very smooth. Add more coconut cream if needed.
9. Step 9: Pour the cheesecake filling evenly into the tins, tapping gently to remove air bubbles. Optionally swirl some orange curd on top.
10. Step 10: Refrigerate overnight until set.
11. Step 11: To remove cheesecakes, freeze tins for 15 minutes, then run a knife around edges and gently push out each cheesecake.
12. Step 12: Roll sides of cheesecakes in desiccated coconut while still firm to coat.
13. Step 13: Whip dairy-free cream with a drop of orange food gel until it holds peaks. Pipe swirls on each cheesecake.
14. Step 14: Fill the cream swirls with orange curd and drizzle down the edges if you like.
15. Step 15: Finish with a sprinkle of coconut and a fresh orange slice on top.
16. Step 16: Serve immediately and enjoy your refreshing mini orange cheesecakes.

Tips & Variations

• Soak cashew nuts overnight in water to ensure a smooth, creamy filling.
• If you don’t have orange food gel, you can omit it or use a tiny bit of natural orange juice concentrate for color.
• For a nut-free version, try substituting cashews with silken tofu or coconut cream, though texture may vary.
• Use a high-speed blender for the filling to achieve the smoothest consistency.
• Press the base mixture firmly into the tins to prevent crumbling when removing the cheesecakes.

Storage

Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them individually wrapped for up to 1 month. Thaw in the fridge before serving. The cheesecake is best enjoyed chilled, and reheating is not recommended as it will lose texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes gluten-free?

Yes, substitute the plain biscuits with gluten-free vegan biscuits or cookies. Ensure all other ingredients are gluten-free certified.

What if I don’t have orange curd?

You can use extra orange jam or marmalade as a substitute, though the texture and thickness might differ slightly. Alternatively, make a simple orange glaze by heating orange juice with sugar and corn flour until thickened.

No-Bake Mini Orange Cheesecakes Recipe

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★★★★★

4.6 from 112 reviews

• Author: Lila
• Total Time: overnight soaking + 40 minutes active time + chilling overnight
• Yield: 6 mini cheesecakes 1x
• Diet: Vegan

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Description

These No-Bake Mini Orange Cheesecakes are a delightful vegan dessert featuring a crunchy biscuit base, a creamy cashew and vegan cream cheese filling infused with delicious orange flavour, topped with whipped dairy-free cream and fresh orange slices. Perfectly sweetened with vegan condensed milk and enhanced with orange curd, these cheesecakes require no baking and are set in the fridge overnight, making them an easy yet impressive treat for any occasion.

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Ingredients

Scale 1x2x3x

Base

• 40g dairy-free butter (Flora Plant Block recommended)
• 100g plain biscuits (vegan digestives preferred)
• 20g desiccated coconut

Orange Curd

• 3 tablespoons corn flour
• 2 tablespoons water
• 100g dairy-free butter/margarine
• 100g caster sugar
• 170ml orange juice
• Zest of 2 large oranges
• 100g vegan condensed milk
• Drop of orange food gel/colouring (optional)

Cheesecake Filling

• 125g cashew nuts (soaked overnight in water)
• 250g vegan cream cheese
• 75g icing/powdered sugar
• 2 teaspoons orange extract/orange flavouring
• 50g coconut cream
• 2 tablespoons orange curd (reserved from above)
• Drop of orange food gel (optional, for subtle colour)

Topping and Decoration

• 50g desiccated coconut
• Fresh orange slices
• 220ml dairy-free whipping cream
• Drop of orange food gel (for cream colouring)
• Additional orange curd (for piping and drizzling)

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Instructions

1. Prepare the Base: Grease a 6-hole loose base or push-up cookie cup tin with some dairy-free butter. Melt 40g of dairy-free butter in a small saucepan over low heat, then remove from heat and transfer to a mixing bowl. Blend 100g of plain biscuits until fine, then mix biscuit crumbs with 20g desiccated coconut and melted butter until it resembles wet sand that holds shape when pressed. Adjust texture by adding more biscuit crumbs or butter if needed. Press about 1 1/2 tablespoons of mixture firmly into each tin to form the base. Set aside.
2. Make the Orange Curd: In a small bowl, stir 3 tablespoons corn flour with 2 tablespoons water to make a thick paste. Combine this paste with 100g dairy-free butter, 100g caster sugar, 170ml orange juice, zest of 2 oranges, 100g vegan condensed milk, and a drop of orange food gel in a medium saucepan. Heat over low to medium heat, whisking constantly for 5–8 minutes until thickened. If not thickening, increase heat slightly and continue whisking. Transfer curd to a heatproof jar, cover and let cool to room temperature or refrigerate. Stir before use; thin with orange juice if too thick.
3. Prepare the Cheesecake Filling: Drain cashew nuts soaked overnight and place them in a high-speed blender or food processor with 250g vegan cream cheese, 75g icing sugar, 2 teaspoons orange extract, 50g coconut cream, 2 tablespoons orange curd, and a drop of orange food gel for subtle colour. Blend for about 5 minutes until very smooth, scraping sides as needed. Add more coconut cream if the mixture is too thick.
4. Assemble Cheesecakes: Evenly pour the filling over the biscuit bases in the tins. Tap the tins gently on the work surface to eliminate air bubbles. Optionally, swirl some extra orange curd on top of each cheesecake. Chill in the fridge overnight to set.
5. Remove and Decorate: For easier release, freeze the cheesecakes for 15 minutes. Loosen edges with a knife and gently push out of the tins. Roll the sides of each cheesecake in 50g desiccated coconut to coat the edges while they are firm to prevent squashing.
6. Prepare the Whipped Cream Topping: Whip 220ml dairy-free whipping cream with a drop of orange food gel using a stand or hand mixer until it holds firm peaks. Transfer the cream to a piping bag fitted with a medium round tip and pipe a swirl on top of each cheesecake. Fill the swirl with some orange curd and optionally drizzle some around the edges. Finish with a sprinkle of extra desiccated coconut and garnish with a fresh orange slice.
7. Serve: Present the mini cheesecakes chilled and enjoy as a refreshing, creamy, and zesty vegan dessert.

Notes

• Cashew nuts must be soaked overnight in water to soften them for blending a smooth filling.
• If the biscuit mixture is too wet to hold shape, add more crushed biscuits; if too dry and crumbly, add more melted butter.
• Ensure to use a high-speed blender to achieve a silky smooth cheesecake filling.
• Using a loose-base tin makes removing the cheesecakes easier and neater.
• Freezing the cheesecakes briefly helps them firm up for easier removal from tins.
• Orange food gel is optional and used solely for aesthetic colour enhancements.

• Prep Time: 25 minutes (plus overnight soaking time for cashews)
• Cook Time: 15 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, Western

Keywords: no-bake cheesecake, vegan cheesecake, orange cheesecake, dairy-free dessert, mini cheesecakes, vegan desserts, no bake orange dessert