Vegan Orange Cheesecake
- Prep Time: 1440 minutes
- Cook Time: 60 minutes
- Total Time: 1500 minutes
- Yield: 12 servings
- Difficulty: 3 (1 - 5)
-
Allergens: Gluten
- Categories: Desserts Pies & Tarts
Indulge in this zesty and creamy vegan orange cheesecake. With a buttery crust infused with fresh orange zest and a double layer of luscious orange-flavored filling, this dessert is a citrus lover's dream. Topped with whipped cream and fresh orange slices, it's the perfect balance of tangy and sweet - a showstopper for any occasion!
Preparation Instructions
- The night before you plan to make the cheesecake, place the cans of coconut milk in the refrigerator. This will allow the cream to separate from the water.
Crust Instructions
- In a large bowl, mix flour, sugar, and baking powder.
- Cut the vegan butter into small cubes and add to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
- Zest the orange and add it to the mixture along with the juice from half the orange.
- Knead the dough until it comes together. Don't overwork it!
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 180°C (350°F).
- Grease a 24cm (9.5inch) springform pan generously.
- Roll out the dough on parchment paper and carefully transfer it to the pan, pressing it up the sides.
- Prick the bottom with a fork and freeze for 15 minutes.
- Line the crust with parchment paper and fill with baking beans or rice.
- Bake for 18 minutes, then remove the beans and parchment.
- Bake for another 15-20 minutes until golden brown. Let it cool completely.
First Filling Layer Instructions
- Open the chilled cans of coconut milk and scoop out only the solid cream on top. Save the liquid for smoothies!
- In a saucepan, whisk together the coconut cream, plant-based milk, cornstarch, and sugar until smooth.
- Add the vegan butter, orange juice, orange extract, and zest.
- Cook over medium heat, stirring constantly, until the mixture thickens like pudding.
- Pour the filling over the cooled crust and smooth the top. Let it cool to room temperature.
Second Filling Layer Instructions
- In a saucepan, combine the coconut cream, vegan butter, sugar, orange juice, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens like pudding.
- Pour this layer over the first filling and smooth the top.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Decoration Instructions
- Before serving, top the cheesecake with vegan whipped cream.
- Decorate with fresh orange slices and a sprinkle of orange zest.
- Slice, serve, and enjoy your zesty vegan orange cheesecake!
Nutrition Facts
12 Servings per container
Serving Size 1 servings (120 g)
Amount per serving
Calories 320
% Daily Value
Total Fat 22 g
28%
Saturated Fat 16 g
80%
Cholesterol 0 mg
0%
Sodium 50 mg
2%
Total Carbohydrate 24 g
9%
Dietary Fiber 2 g
8%
Total Sugars 16 g
32%
Protein 3 g
6%
Vitamin A 0 mcg
0%
Vitamin C 20 mg
22%
Calcium 20 mg
2%
Iron 1 mg
6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically