Vegan Chocolate Orange Cheesecake
Since posting my Guinness Chocolate Cheesecake the other week I’ve gotten so many requests from you to do an alcohol-free version. So I thought it was about time I also created that chocolate orange recipe you’ve been waiting for. Chocolate and orange are such a killer combo, and I’ve had this one on the to-do list for way too long now. Trust me, it was worth the wait.
This decadent Chocolate Orange Cheesecake was inspired by that Guinness Chocolate Cheesecake, I’ve made a few tweaks here and there and I think you’re going to love the end result!
THIS CHOCOLATE ORANGE CHEESECAKE IS:
- Decadent and rich
- Intensely chocolate-y
- The perfect combination of zesty orange and rich chocolate
- No-Bake and Easy to make
LET’S TALK ABOUT THE FILLING
The filling for this no-bake cheesecake in one word is luxurious. It’s probably one of the nicest things I’ve ever tasted. The texture is smooth and creamy, yet decadent. The flavours of rich chocolate and fresh orange pair together perfectly with the slight tang of vegan cream cheese.
INGREDIENTS FOR THE CHEESECAKE FILLING:
Freshly squeezed orange juice: You might ask if it’s necessary to freshly press oranges and the answer is yes, the flavour just won’t be the same from store-bought orange juice.
Vegan dark chocolate: I highly recommend using a good quality dark chocolate for this no-bake cheesecake as the flavour will come through in the end result. Bear in mind that we won’t be adding any additional sweetener to the filling, so the more bitter the chocolate, the less sweet the end result. I usually go for a 70% chocolate.
Silken tofu: This ingredient is totally silent, you won’t even notice it’s there taste-wise. But it does add an amazingly silky smooth texture which is incredible for vegan cheesecakes.
Vegan cream cheese: I use violife, but you can use any vegan-friendly cream cheese that’s available to you – just keep an eye on the ingredients if you want to keep this cheesecake nut-free.
Cacao powder: For an additional kick of chocolate! You can use raw cacao powder which has a slightly more acidic flavour or Dutch processed which will give a deep rich flavour.
Vanilla extract: The vanilla is used to balance out the flavours of the dessert as well as intensifying the sweetness. And because, orange and vanilla are life!
Fresh orange zest: While the orange juice reduction will create a deep smooth orange flavour, the orange zest adds back in the freshness and aroma of freshly sliced oranges.
LET’S TALK ABOUT THE CRUST
Because there’s the extra step of reducing the orange juice for the filling, I wanted to keep the crust for this no-bake vegan cheesecake as simple as humanly possible, so the base isn’t quite as “healthy” as some other no-bake cakes you’ll find here on the blog. This one is such a sweet treat, but if you’d like to keep the base a little healthier, you can use the crust recipe that’s featured in my Guinness Chocolate Cheesecake recipe in it’s place!
INGREDIENTS FOR THE NO-BAKE CRUST:
Oreos or oreo style cookies: The biscuit forms the base of the crust while the cream centres help to bind everything together.
Vegan butter: The main job of the vegan butter is to make sure the base sets in place once chilled.
HOW TO MAKE A NO-BAKE ORANGE CHOCOLATE CHEESECAKE
REDUCE THE ORANGE JUICE
Reducing the orange is essential in order to concentrate the liquid and intensify that orange flavour. This means adding less liquid to the cheesecake batter for the same intensity of flavour – adding too much liquid to raw desserts can prevent them from setting properly. Reducing the orange juice also creates a sweeter more syrup-like flavour which helps it to hold up against the deep dark chocolate flavour.
Add the freshly squeezed orange juice to a saucepan and bring to a simmer over a medium heat for about 10-20 minutes until the mixture has reduced to 200ml. Check the volume of the liquid after the first ten minutes by transferring it to a heat proof measuring jug. If it hasn’t reduced enough return it to the pan and continue to simmer until it reduces to the correct volume. Once reduced, transfer the liquid to a heat resistant jar and place it in a cold water bath to bring the guinness reduction to room temperature.
MAKE THE CRUST
Meanwhile, to make the crust simply add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. Press the mixture into the base of a 7 inch cake pan. Make sure that the bottom and sides of the pan have been lined with parchment paper so the filling doesn’t stick once set. I recommend using a flat bottomed glass, cup measure or spatula to press the dough down so it’s nice and compact. Then into the fridge it goes to set while you make the filling.
MAKE THE FILLING
For the filling, melt the chocolate over a bain-marie (double boiler).
Side note: Chocolate can be a very temperamental ingredient to work with, so make sure you follow the instructions carefully when melting and combing it with other ingredients.
Next add the melted chocolate, orange juice reduction, silken tofu, vegan cream cheese, cacao powder, vanilla extract and orange zest to a high speed blender and blend until smooth and creamy. this shouldn’t take longer than a minute or two.
Transfer the filling into the cake tin using a spatula to smooth is out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).
Once set, remove the cake from the tin. You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
You can pretty much decorate this cheesecake with anything your heart desires, here are some of my favourites:
- Vegan mini easter eggs (you can even make your own by melting vegan chocolate into some moulds like these ones)
- Dark chocolate shards
- Grated dark chocolate
- Fresh orange slices
- Sliced kumquats
- Dried blueberry or raspberry powder
- Candied orange slices
RECOMMENDED TOOLS TO MAKE THIS NO-BAKE CHOCOLATE CHEESECAKE
More vegan cheesecake recipes
Vegan Chocolate Orange Cheesecake
- 16 original oreos or oreo style cookies
- 4 tbsp vegan butter
- 1 ½ cups freshly squeezed orange juice
- 10.5 oz vegan dark chocolate
- 12.5 oz silken tofu
- 5.5 oz vegan cream cheese
- ¼ cup cacao powder
- 2 tsp vanilla extract
- 1 tbsp fresh orange zest
- Vegan dark chocolate mini eggs
- Orange slices
- Add the freshly squeezed orange juice to a saucepan and bring to a simmer over a medium heat. Continue to simmer for about 10-20 minutes until the mixture has reduced to 150ml. Once reduced, transfer the liquid to a heat resistant jar and it in a cold water bath to bring the orange reduction to room temperature.
- Meanwhile, to make the crust add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper. Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.
- For the filling, melt the chocolate over a bain-marie (double boiler). Add the orange juice reduction, melted chocolate, silken tofu, vegan cream cheese, cacao powder, vanilla extract and orange zest to a high speed blender and blend until smooth and creamy.
- Transfer the filling into the cake tin using a spatula to smooth is out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).
- Once set, remove the cake from the tin. You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
- Garnish the cake with vegan mini chocolate eggs, chocolate shavings, orange slices or candied oranges.
- Store in an airtight container in the fridge and consume within a 3-4 days, alternatively you can freeze any unused slices and defrost as needed.