Description
This easy vegan no-bake orange cheesecake is a creamy, tangy dessert perfect for any occasion. Made with a crunchy cookie crust, a smooth cashew and vegan cream cheese filling infused with fresh orange curd, and topped with a luscious orange curd glaze, this cheesecake requires no baking and sets in the fridge. It’s a delightful, plant-based treat that’s simple to prepare and can be made ahead for convenience.
Ingredients
Scale
Crust
- 150 g vegan cookies
- Zest of 1 orange
- 45 g unsalted vegan butter (block-style)
- ¼ teaspoon sea salt
Filling
- 150 g cashews (soaked ahead of time for 4 hours or quick-soaked by simmering for 30 minutes)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup (or agave or sugar, optional)
- 200 g vegan orange curd (about ½ cup, prep-ahead)
Topping
- Remaining vegan orange curd (prep-ahead)
Instructions
- Prepare: Make the vegan orange curd recipe up to 2 days ahead and refrigerate it until ready to use. Pre-soak cashews in water for 4 hours; then rinse and drain. Alternatively, quick-soak by simmering them in water for 30 minutes. Line the base and sides of a 9-inch loaf pan with parchment paper.
- Make the crust: Add the vegan cookies, orange zest, vegan butter, and sea salt to a food processor. Blitz for a couple of minutes until the mixture sticks together when pressed between your fingers.
- Press the crust: Transfer the crust mixture into the base of the prepared pan. Use your fingers or a spoon to compact and smooth it down evenly. Refrigerate while you prepare the filling.
- Make the filling: In a high-speed blender, add 200 g of the orange curd along with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and maple syrup. Blend until the mixture is completely smooth and creamy without lumps. Pour the filling over the crust in the pan. Refrigerate for at least 6 hours or overnight until fully set.
- Add the topping: Gently heat the remaining orange curd over a double boiler, stirring continuously, until it reaches a spreadable consistency. Spread the warmed curd evenly over the chilled cheesecake. Smooth the surface with an offset spatula or the back of a spoon. Return the cake to the fridge for an hour or place it in the freezer for 30 minutes to set the topping.
- Serving and storage: When ready to serve, use a hot, wet, sharp knife to cut the cheesecake into slices. Store leftovers in a covered container in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to one month. Defrost frozen slices overnight in the refrigerator before serving.
Notes
- Prep the vegan orange curd up to 2 days in advance to save time on assembly day.
- Use your favorite vegan cookies for the crust, such as digestive or shortbread-style cookies.
- Soaking cashews is essential for a creamy filling; quick-soaking saves time if necessary.
- Vegan Greek-style yogurt adds tanginess and creaminess; choose plain and unsweetened.
- The cheesecake needs at least 6 hours to set properly; overnight chilling works best.
- Warming the orange curd topping makes spreading easier and results in a smoother finish.
- Use a hot wet knife to create clean, neat slices.
- This cheesecake can be enjoyed chilled or slightly thawed, depending on preference.
