Vegan Orange Cheesecake Jump to Recipe

Vegan Orange Cheesecake

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!

Total Time
1500 min
Difficulty
Servings
12 servings
Categories: Desserts Pies & Tarts
Allergens: Gluten Soy

Preparation Instructions

  1. 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

  1. In a large bowl, mix flour, sugar, and baking powder.
  2. 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.
  3. Add the orange zest and orange juice to the mixture.
  4. Knead the dough until it comes together. Don't overwork it!
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat your oven to 180°C (350°F).
  7. Grease a 24cm (9.5inch) springform pan generously.
  8. Roll out the dough on parchment paper and carefully transfer it to the pan, pressing it up the sides.
  9. Prick the bottom with a fork or a skewer and freeze for 15 minutes.
  10. Line the crust with parchment paper and fill with baking beans or rice.
  11. Bake for 18 minutes, then remove the beans and parchment.
  12. Bake for another 15-20 minutes until golden brown. Let it cool completely.

First Filling Layer Instructions

  1. Open the chilled cans of coconut milk and scoop out only the solid cream on top. Save the liquid for smoothies!
  2. In a saucepan, whisk together the coconut cream, plant-based milk, cornstarch, and sugar until smooth.
  3. Add the vegan butter, orange juice, orange extract, and zest.
  4. Cook over medium heat, stirring constantly, until the mixture thickens like pudding.
  5. Pour the filling over the cooled crust and smooth the top. Let it cool to room temperature.

Second Filling Layer Instructions

  1. In a saucepan, combine the coconut cream, vegan butter, sugar, orange juice, and cornstarch.
  2. Cook over medium heat, stirring constantly, until the mixture thickens like pudding.
  3. Pour this layer over the first filling and smooth the top.
  4. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Decoration Instructions

  1. Before serving, top the cheesecake with vegan whipped cream.
  2. Decorate with fresh orange slices and a sprinkle of orange zest.
  3. Slice, serve, and enjoy your zesty vegan orange cheesecake!

Notes

  • Blind baking tip: dry rice/beans work great as pie weights (they’re not eaten afterward).
  • Let each orange layer cool a bit before refrigerating to reduce condensation on the surface.

Equipment Needed

  • Can Opener
  • Jar
  • Mixing Bowl
  • Whisk
  • Kitchen Scale
  • Plastic Wrap
  • Springform Pan
  • Parchment Paper
  • Rolling Pin
  • Skewer
  • Oven
  • Sheet Pan
  • Spatula
  • Saucepan
  • Stove
  • Measuring Cups
  • Hand Mixer
  • Piping Bag
  • Cutting Board
  • Knife
  • Microplane

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

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