If you’re dreaming of a dessert that’s vibrant, luscious, and completely plant-based, then you’re in for a treat with this Easy Vegan No-Bake Orange Cheesecake Recipe. Bursting with zesty orange flavor and boasting a silky, creamy texture without turning on the oven, this cheesecake is as refreshing as it is indulgent. Whether you’re vegan or just love exploring new flavors, this recipe brings together simple ingredients into a stunning showstopper that’s perfect for any occasion.
Ingredients You’ll Need
Every ingredient here plays a crucial role, creating layers of flavor, creamy texture, and that perfect tangy brightness. The best part is these components are easy to find, and each one adds depth to this delightful cheesecake.
- Vegan orange curd: This vibrant citrus curd packs the bold orange flavor that defines the cheesecake’s soul; it’s best prepared ahead to develop richness.
- Vegan cookies: Crushed into the crust, these add a buttery, crumbly base that holds everything together with a satisfying crunch.
- Orange zest: Fresh zest infuses extra brightness and aroma, making each bite sparkle with citrus notes.
- Unsalted vegan butter (block-style): This binds the crust ingredients and adds a creamy richness without overpowering the orange flavor.
- Sea salt: Just a pinch to balance the sweetness and amplify the other flavors beautifully.
- Cashews (soaked ahead): Essential for that indulgently creamy, smooth filling; soaking softens the cashews for perfect blending.
- Vegan cream cheese: Provides the cheesecake’s iconic tang and velvety texture, making it truly irresistible.
- Vegan Greek-style yogurt: Adds a subtle tang and lightness to the filling, enhancing the overall creaminess.
- Vanilla extract: Rounds out the filling with warm, sweet vanilla notes that harmonize with the orange beautifully.
- Pure maple syrup: A natural sweetener that subtly lifts the filling’s flavor without overpowering it—optional but recommended.
How to Make Easy Vegan No-Bake Orange Cheesecake Recipe
Step 1: Prep Your Ingredients and Pan
Start by preparing the orange curd up to two days ahead to allow those flavors to deepen and mellow. While it’s chilling in the fridge, soak your cashews for at least 4 hours; if short on time, quick-soak them by simmering for 30 minutes to soften. Meanwhile, line a 9-inch loaf pan with parchment paper, covering the base and sides so your cheesecake will effortlessly come out once set.
Step 2: Craft the Crust
Pop the vegan cookies, fresh orange zest, vegan butter, and a pinch of sea salt into your food processor. Blitz them for a couple of minutes until the mixture sticks together when you press it gently between your fingers. This crust is your cheesecake’s foundation, so make sure it’s compact and holds shape perfectly.
Step 3: Form the Crust Base
Press your crumbly crust mixture firmly into the base of your prepared pan. Use your fingers or the back of a spoon to smooth and compress it evenly. This step is essential—the crisper and more compact your crust, the better it contrasts with the silky filling. Pop it into the fridge while you work on the creamy filling.
Step 4: Blend the Filling
This is where the magic happens. Combine half of your orange curd with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and maple syrup in a high-speed blender. Blitz until the mixture is perfectly smooth and creamy, with no lumps in sight. Pour this dreamy filling evenly over your chilled crust, then refrigerate it for at least six hours or overnight to set up that coveted cheesecake texture.
Step 5: Add the Zesty Orange Topping
Gently warm the remaining orange curd over a double boiler, stirring continuously until it reaches a spreadable consistency—this bright layer will sit beautifully atop your cheesecake. Spread it evenly over the set filling with a spatula or the back of a spoon. Then, chill the entire cheesecake for another hour in the fridge, or speed things up by placing it in the freezer for 30 minutes before slicing.
Step 6: Slice and Enjoy
When it’s time to serve, dip a sharp knife in hot water and wipe it clean between cuts for perfectly smooth slices. The crust will be firm, the filling velvety, and the orange topping a luscious burst of citrus. Now, dive in and savor every creamy, tangy bite of this fabulous Easy Vegan No-Bake Orange Cheesecake Recipe!
How to Serve Easy Vegan No-Bake Orange Cheesecake Recipe
Garnishes
To make your cheesecake look even more inviting, scatter some fresh orange slices or thin twists of orange peel on top. A sprinkle of finely chopped pistachios or toasted coconut flakes adds a lovely crunch and a pop of contrasting textures that your guests will adore.
Side Dishes
This cheesecake pairs beautifully with fresh seasonal berries like blueberries or raspberries, balancing the citrusy richness with a natural tartness. A light drizzle of vegan caramel or a dollop of whipped coconut cream makes it extra special without weighing down the palate.
Creative Ways to Present
Imagine serving this cheesecake in individual clear glasses layered with a dollop of orange curd and a crumble of the cookie crust on top. It’s both elegant and practical for parties! You can also create mini no-bake cheesecake bites using silicone molds for a fun, bite-sized twist on the original recipe.
Make Ahead and Storage
Storing Leftovers
One of the greatest perks of this Easy Vegan No-Bake Orange Cheesecake Recipe is that it keeps wonderfully. Store any leftovers in an airtight container in the fridge, and they will stay fresh and delicious for up to five days. The flavors often deepen after a day or two, which is a delightful bonus.
Freezing
This cheesecake freezes beautifully, making it a perfect make-ahead dessert for special occasions. Place slices or the whole cake in a freezer-safe container, separating layers with parchment paper, and freeze for up to a month. When ready to enjoy, simply transfer to the fridge overnight to thaw slowly.
Reheating
Since this is a no-bake cheesecake, reheating isn’t necessary—in fact, serving it chilled is the point! Just allow frozen slices to thaw completely in the refrigerator, then slice and serve chilled for the best texture and flavor experience.
FAQs
Can I use other nuts instead of cashews?
Cashews are preferred for their creamy texture and neutral flavor, but if you need a substitute, blanched almonds or macadamia nuts can work. Keep in mind, the texture might be slightly different, so soak them well and blend thoroughly.
Is the orange curd difficult to make ahead?
Not at all! The vegan orange curd is straightforward to prepare and actually benefits from resting in the fridge for up to two days, which enhances its flavor and consistency for this cheesecake recipe.
What if I don’t have a food processor?
If you don’t have a food processor, a strong blender or even crushing the cookies with a rolling pin and mixing the wet ingredients by hand will work. The key is to get the crust mixture sticky enough to hold when pressed into the pan.
Can I make this gluten-free?
Yes! Just swap out the vegan cookies for gluten-free ones, ensuring they’re a sturdy variety that works well in crusts. The rest of the recipe is naturally gluten-free, making this a versatile dessert option.
How long does it take for the cheesecake to set?
The cheesecake needs at least six hours in the fridge to set properly, though overnight chilling is ideal. This allows the filling to firm up, delivering that signature slice-able consistency every time.
Final Thoughts
This Easy Vegan No-Bake Orange Cheesecake Recipe is a celebration of bright citrus and creamy indulgence without any complicated baking or hard-to-find ingredients. Whether you’re a long-time vegan or simply someone who loves vibrant, fresh desserts, this cheesecake will quickly become a favorite in your kitchen. So gather your ingredients, invite a friend over, and enjoy the sweet joy that comes from savoring this utterly delicious treat!
Print
Easy Vegan No-Bake Orange Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 40 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Easy Vegan No Bake Orange Cheesecake is a delightful dairy-free dessert featuring a zesty orange curd layered over a crunchy vegan cookie crust and a creamy cashew-based filling. Perfect for a refreshing treat, this cheesecake requires no baking and is simple to prepare ahead of time, making it ideal for gatherings or special occasions.
Ingredients
Orange Curd (Prep-Ahead)
- 1 batch vegan orange curd (prepared up to 2 days in advance)
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)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup (optional: agave or sugar)
Instructions
- Prepare orange curd and cashews: Make the vegan orange curd recipe up to 2 days in advance and refrigerate. Soak the cashews in water for 4 hours, then rinse and drain, or quick-soak by simmering for 30 minutes. Line a 9-inch loaf pan with parchment paper, covering the base and sides.
- Make the crust: In a food processor, combine vegan cookies, orange zest, vegan butter, and sea salt. Process for a couple of minutes until the mixture sticks together when pressed between fingers.
- Form the crust: Press the cookie mixture firmly into the base of the prepared pan. Use fingers or the back of a spoon to smooth and compact it evenly. Refrigerate the crust while preparing the filling.
- Prepare the filling: In a high-speed blender, add 200g (about ½ cup) of the orange curd along with soaked cashews, vegan cream cheese, Greek-style yogurt, vanilla extract, and maple syrup. Blend until completely smooth and creamy, free of lumps. Pour this filling over the chilled crust in the pan.
- Chill to set: Refrigerate the cheesecake for at least 6 hours or overnight, allowing the filling to firm up.
- Add orange curd topping: Gently heat the remaining orange curd over a double boiler while stirring until spreadable. Spread it evenly over the set cheesecake using an offset spatula or spoon. Return to the fridge for 1 hour, or freeze for 30 minutes to further set before slicing.
- Serve and store: Use a hot, wet, sharp knife to cut the cheesecake into servings. Store in a covered container in the refrigerator for up to 5 days or freeze for up to 1 month. Defrost frozen slices overnight in the fridge before serving.
Notes
- Note 1: Vegan orange curd can be prepared ahead and stored in the refrigerator for up to 2 days.
- Note 2: Use your preferred variety of vegan cookies, such as digestive or graham crackers, ensuring they are vegan-friendly.
- Note 3: Soaking cashews softens them for a creamy filling; quick-soak method is a time saver.
- Note 4: Vegan Greek-style yogurt adds tanginess and creaminess; substitute with another vegan yogurt if unavailable.
- Note 5: Allowing the cheesecake to chill thoroughly is crucial for proper setting and texture.
