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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
