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vegan chocolate orange cheesecake

Vegan Chocolate Orange Cheesecake (No-Bake)

Author: Katie
This wholesome yet decadent vegan chocolate orange cheesecake is dairy-free and gluten-free. It combines a gluten-free crust that’salso refined sugar-free, a zesty orange layer and a heavenly smooth dark chocolate layer. It makes the perfect festive dessert during Christmas season but can easily be enjoyed as a delicious sweet treat all year round.
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Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Dessert
Cuisine: dairy-free, gluten-free, vegan
Servings: 9

Ingredients

Crust

  • ½ cup buckwheat groats
  • 1 cup pecans
  • 6 Medjool dates (3 oz) *or sub 1 cup "small" dates (~20)
  • 2 teaspoon cacao powder
  • 1-2 tablespoon maple syrup

Orange Layer

  • ¾ cup candied orange peel
  • ¼ cup cashews
  • 4 tablespoon freshly squeezed orange juice
  • 5 tablespoon maple syrup
  • 2-3 tablespoon sugar *optional, see notes

Chocolate Layer

  • ¾ cup coconut cream *see notes
  • 3.5 oz (vegan) dark chocolate
You can find detailed step-by step-photos above the recipe card.

Instructions

  • Soak cashews in very hot water for about 10 minutes.

Crust

  • Start by grinding your buckwheat grouts. Put them into a food processor (or high speed blender) and blend until coarsley ground.
  • Then add all the other crust ingredients and blend until evenly mixed and a sticky dough forms. This might take a couple of minutes, make sure to scrape down the sides.
  • Lightly grease a 9-inch springform pan with oil or line with parchment paper.
  • Press the crust mixture into the prepared tin using your fingers (or a spoon) including the sides of the tin.

Orange Layer

  • Drain cashews and put them, together with all the other orange layer ingredients into your food processor and blend until you end up with a smooth, homogenous mass.
  • Then spread the orange layer over your base layer using a spatula.
  • Place the cheesecake in the freezer while preparing the chocolate ganache.

Chocolate Layer

  • Heat a saucepan over low heat and add dark chocolate and coconut cream, while constantly stirring with a whisk.
  • Once fully dissolved pour your chocolate ganache over the orange layer and place it in the fridge to set (about 4 hours or overnight).
  • Garnish the cake with orange slices, grated chocolate or some Homemade Vegan Whipped Cream.
  • Store in an airtight container in the fridge for up to 4 days or freeze individual portions.

Notes

  • Dates: If your dates are not stoft and sticky, make sure to soak them in very hot water for about 10 minutes before using them. 
  • Brown Sugar: The amount of sugar you'll need will depend on how sweet your orange peel already is. You might be able to omit it all together or add even more than 2 tbsp. Simply taste and adjust sugar to personal perference. 
  • Coconut cream: It is really important that your coconut milk has a is a full-fat milk and has a high content (of coconut extract, otherwise there won’t be a lot of cream on top. I prefer using a coconut milk that contains 90% coconut extract, whereas I also tried using a 55% version and it didn’t work. How many coconut milk tins you need, in order to get 1 cup of coconut cream also depends on the coconut content of your milk. If the content is high, one milk is definitely enough. 

Nutrition

Calories: 392kcal | Carbohydrates: 49g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 15mg | Potassium: 344mg | Fiber: 4g | Sugar: 36g | Vitamin A: 47IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
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