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
Scale
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.
