This chocolate orange cheesecake recipe is the perfect festive flavoured treat, with no seasonal ingredients that you couldn’t get your hands on if you wanted to repeat it in July. It contains just 10 ingredients and it’s a very easy beginner level recipe.
NUTRITIONAL INFORMATION
Each serving contains 368 calories, 4g of protein and 2g of fibre. This isn’t including the optional free from orange segments.
INGREDIENT CHOICES AND SUBSTITUTIONS
I used the Nush dairy free cream cheese alternative. You can use, of course, any of your choice, but the texture could be different, and you’ll need to keep an eye on the consistency as you’re adding your other ingredients.
For my base, I used a mix of the Nairn’s Choc Chip Oaties and the Rhythm 108 Double Chocolate Hazelnut biscuits. The Rhythm 108 are a deeper chocolate/ richer base, but they take much longer to breakdown. The Nairn’s are easy enough to smash even if you don’t have a food processor to help.
HOW TO STORE
Keep refrigerated for up to a week.
VEGAN CHOCOLATE ORANGE CHEESECAKE RECIPE
A decadent Christmas treat; chocolate orange cheesecake with rich chocolate base and creamy chocolate orange cream cheese topping.
This recipe is gluten free, dairy free and vegan. If using the exact dairy alternatives that I did, this recipe does contain nuts. It may contain soy depending on your choice of chocolate and dairy alternatives.
Vegan Chocolate Orange Cheesecake Recipe
A decadent Christmas treat; chocolate orange cheesecake with rich chocolate base and creamy chocolate orange cream cheese topping.
Course Dessert
Cuisine American
Keyword Vegan Chocolate Orange Cheesecake
Prep Time 20 minutes
Plus Setting Time 6 hours
Total Time 6 hours 20 minutes
Servings 8
Calories 368 kcal
Ingredients
Base
- 185 g vegan GF chocolate biscuits
- 100 g dairy free spread
Filling
- 150 g vegan cream cheese I used Nush
- 125 g icing sugar
- 100 g dark chocolate chips
- 3 tbsp vegan cream
- 1 tbsp orange extract
- 1 tbsp corn flour
Optional:
- 8 Dairy Free Chocolate Orange Segments
Instructions
- Take an 8” cake tin, ideally with a springboard base.
- Place the biscuits into a food processor/blender and blend until crumbly, but not too fine.
- Melt the dairy-free butter/margarine in a small saucepan over the hob.
- In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold its shape.
- Press the mixture into the cake tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.
- Place into the freezer whilst you make the filling.
Filling
- Place the dark chocolate into a heat proof bowl over a pan of boiling water to melt the chocolate. Stir occasionally and make sure you don’t let the chocolate burn.
- Add the dairy-free cream cheese, icing sugar, vegan cream, cornflour and melted chocolate to a mixing bowl and mix with a hand mixer with ballon blade for around 5 minutes, or until smooth.
- Pour the cheesecake filling over the base and level out with a knife/ spatula/ spoon. Or use your spoon to create a swirl pattern on the top. If using, add the chocolate orange segments now.
- Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4-6 hours (I leave mine to set overnight).
