Vegan Chocolate Orange Cheesecake

Vegan Chocolate Orange Cheesecake

Vegan Chocolate Orange Cheesecake

This vegan chocolate orange cheesecake with gluten-free toasted oat crust is an incredibly decadent dessert made with all entire food components. This dish was produced in collaboration with Raaka Chocolate.

An overhead shot of ingredients for a vegan cheesecake on a white background.An overhead shot of a black measuring spoon filled with cacao powder on a white background. The cacao is spilled out all around the spoon.An overhead shot of a bag of Raaka Oat Milk Baking Chocolate spilling out onto a white background. There is a sliced orange and a small white bowl of orange zest nearby.

You understand, I do not share desserts frequently here however when I do, I go for it. This vegan chocolate orange cheesecake is an overall event of among my preferred flavour mixes. The filling is appetizing and abundant like a truffle and the cacao oat crust holds everything in like a cozy hug. A lovely ring of sliced up Cara Cara, navel, and blood oranges brings the sunlight.

I utilized Raaka Chocolate’s Oat Milk Baking Chocolate and Cacao Powder in this dessert. I enjoy the fruity and intense flavours of their unroasted chocolate it completely compliments the tangy orange and the comfortable toasted oats. All of Raaka’s chocolate is single origin and obtained through a procedure called “transparent trade” where farmers and co-ops are paid greater rates than the reasonable trade minimum. More info on that here.

Every item I have actually had from Raaka is likewise so scrumptious. The seasonal flavours that they develop for their bars truthfully blow my mind. I likewise enjoy that every product on their site provides a rundown on the sourcing, what farmers were spent for the cacao, and tasting notes.

In this cheesecake, we utilized the melted, dairy-free Oat Milk Baking Chocolate and their Cacao Powder. The Oat Milk Baking Chocolate is a little mellow and completely sweetened with maple sugar. We utilize maple syrup as a sweetener in this cake, so the flavour pairing simply works! I integrate the melted chocolate and maple syrup is integrated with drenched cashews, coconut milk, vanilla, and lots of orange enthusiasm and juice. Sticky dates, cacao powder, and toasted oats form a tough however still tender crust. The entire ambiance of this chocolate orange cheesecake is incredibly lavish, however likewise wholesome. My partner certainly consumed pieces of it for breakfast!

Hope you’ll provide this dish a shot if you seem like you require to ruin yourself a bit. This chocolate would likewise be amazing in these chocolate orange bundt cakes.

An overhead shot of a vegan chocolate orange cheesecake on a white background. The top of the cheesecake has a wreath or different coloured orange slices on top of a white cashew cream and melted chocolate marble design. To the side is a pink linen napkin, a paring knife and a vintage silver serving utensil.A side angle shot of a vegan chocolate orange cheesecake with a slice removed, showing the chocolaty truffle-like texture of the cake. The top of the cheesecake is decorated with different coloured orange slices and a bright white cashew cream marbled with melted chocolate.An up close, overhead shot of a slice of chocolate cheesecake with a forkful nearby on a white speckled plate.

Vegan Chocolate Orange Cheesecake

This chocolate orange cheesecake with gluten-free toasted oat crust is an incredibly decadent dessert made with all entire food components.

PREPARATION TIME 30 minutes Resting & Soaking Time 8 hrs OVERALL TIME 8 hrs 30 minutes

Course Dessert Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 10 ( 1 8-inch cake)

Author: Laura Wright


  • Food Mill
  • Mixer


Toasted Oat Crust

  • 2 cups rolled oats
  • 1 cup soft Medjool Dates
  • 1/4 cup Cacao Powder
  • 1/2 teaspoon sea salt
  • 1/4- 1/3 cup non-dairy milk or water

Cheesecake Filling

  • 2 cups raw cashews, soaked for a minimum of 4 hours and drained pipes
  • 3/4 cup complete fat coconut milk
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 tablespoon orange enthusiasm
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 3 tablespoons Cacao Powder
  • 1/2 teaspoon sea salt
  • 5 oz ( 140 grams) Oat Milk Baking Chocolate, melted


  • Gently grease an 8-inch springform pan with coconut oil and reserved.
  • In a big frying pan over medium heat, toast the rolled oats up until really aromatic, about 5 minutes. Set the oats aside to cool.
  • In the bowl of a food mill, integrate the cooled toasted oats, Medjool dates, cacao powder, and sea salt. Pulse the mix up until carefully sliced. Then, with the motor running, drizzle in 1/4 cup of the non-dairy milk into the food mill through the feed tube. The mix must begin sticking and balling up. If it isn’t doing this, keep including more non-dairy milk by the tablespoon up until it forms a somewhat sticky “dough.”
  • Press the toasted oat crust into the ready springform pan uniformly. I like to utilize the bottom and sides of a dry measuring cup to push the crust up the sides of the pan. As soon as properly pushed in, set the crust aside.
  • Make the cheesecake filling. In an upright, high speed mixer, integrate the drained pipes cashews, coconut milk, maple syrup, coconut oil, orange enthusiasm, orange juice, lemon juice, vanilla extract, cacao powder, sea salt, and the melted oat milk chocolate. Mix this mix on high up until totally smooth and completely included, a minimum of 1 complete minute. If the components aren’t mixing quickly, stop the motor of the mixer occasionally and press the components down with a spatula. Then, resume mixing on high.
  • When you have the filling totally smooth, Put it into the ready toasted oat crust. Spread out the submitting uniformly with a spatula. Location the cheesecake in the refrigerator up until the filling is totally set, a minimum of 4 hours.
  • Garnish the chocolate orange cheesecake with the the recommended cashew cream in the dish notes or merely with a drizzle of melted oat milk chocolate. I like to take the cheesecake out of the refrigerator about 10 minutes prior to I mean to slice and serve it.
  • This cheesecake keeps in the refrigerator for approximately 3 days.


  • I topped this cheesecake with a vanilla cashew cream and some extra melted oat milk baking chocolate, and simply swirled the 2 together with a paring knife. This action is optional since the cheesecake alone is so abundant. If you want to make the cashew cream topping yourself, you’ll require to mix the following in a high speed mixer: 1/2 cup raw cashews (soaked for 4 hours and drained pipes), 1/3 cup filtered water (plus additional of needed), 2 tablespoons melted coconut oil, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice. Mix those components on high up until silky smooth. Let the cream established in the refrigerator to company up for about thirty minutes prior to spreading out on top of the completely set cheesecake, and after that sprinkling with melted chocolate.
  • I completed this cheesecake with peeled pieces of a routine orange, a cara cara orange, and a blood orange. Makes the last dessert appearance so gorgeous, however isn’t 100% definitely needed. I likewise sprayed a little pinch of cacao nibs too.

An overhead shot of a vegan chocolate orange cheesecake on a white background. The top of the cheesecake has a wreath or different coloured orange slices on top of a white cashew cream and melted chocolate marble design. To the side is a pink linen napkin, a paring knife and a vintage silver serving utensil.

This post was produced in collaboration with Raaka Chocolate. All viewpoints are my own.

Program Conceal 16 remarks

  • Justine Khaldi

    Dislike to ask this, however would this still be great without the orange? It looks charming and damp! Reply

    • Laura

      Hello Justine! I believe it would be great without the orange juice and enthusiasm. I would still keep the lemon to get that appetizing flavour though!:-RRB-
      L Reply

  • anne

    5 stars
    Hi there Laura Do you believe this would freeze? Looks definitely scrumptious and I fear there is a great deal of cheesecake for 2!! Reply

    • Laura

      Hello Anne!
      I believe this cake would freeze simply great. I would leave the optional cashew cream peaking of the dish if I was planning to freeze it however since it will go off in colour and it might separate upon thawing.
      L Reply

  • Beth

    Would it be possible to utilize some other kind of chocolate? Maybe dark chocolate or bittersweet? Reply

    • Laura

      Hello Beth,
      Yes! This chocolate has to do with 58% cacao, so as long as you utilize something comparable, you’ll be great:-RRB-
      L Reply

    • Elizabeth

      5 stars
      I utilized bittersweet, and it is scrumptious! Highly advise! Reply

  • Larissa

    This looks so amazing! I might require to develop an event for it! Reply

  • Vidhya

    This looks truly great. Exists a method to replace cashews with something else? We have nut allergic reactions in the household. Thanks! Reply

    • Laura

      Hi Vidhya!
      I believe you might replace an equivalent quantity of silken tofu or drenched raw sunflower seeds. If you’re choosing the sunflower seeds, you might require to run the mixer a bit longer to get whatever silky smooth.
      L Reply

  • Stacey

    Another winner dish. I made this for a supper celebration and everybody was so amazed how it looked and tasted. Thanks Reply

  • Ann

    5 stars
    Another winner. It was basic to create the fundamentals. The texture is more like mouse. The additions on the top of the cream, chocolate, nibs, and orange merely make every bite a dream to appreciate Reply

  • Theresia

    5 stars
    I made this cake for my buddy’s birthday. I left out the orange pieces for ease of slicing. Everybody who tasted this cake remained in paradise! It was scrumptious! Such a fantastic dish …
    I require to thank you, Laura. Your dishes have actually assisted me through the pandemic. Early March in 2015 I asked a number of pals whether they would have an interest in doing weekly virtual cooking sessions. They were eager to join me and we have actually been going since. We have actually prepared our method through your book and site. It has actually been fantastic and we eagerly anticipate continuing our sessions in post-pandemic times.
    Thank you from the bottom of my heart. Reply

  • Jules

    Can’t wait to make this! I do not bake with oil so would significantly value if you have any tips to keep this oil-free. Thank you! Reply

    • Laura

      Hello Jules,
      I have not made this specific dish without oil, so can not ensure anything. The coconut oil in the filling assists to truly tighten whatever as soon as cooled. You might most likely change it with an equivalent quantity of extra coconut milk. Completion outcome might be a somewhat softer filling. If this holds true, I ‘d advise freezing the cheesecake for thirty minutes prior to slicing and serving. Once again, I have not attempted any of these changes, so can not ensure a result regrettably. This would simply be my technique if I was evaluating an oil-free variation.
      L Reply

  • Sarah

    5 stars
    Wow wow wow! This dish is simply by far amazing. I have actually made this cake two times and I can’t overcome how best it is. Gorgeous tastes, texture and consistency. It’s likewise really structurally sound and holds up like real cheesecake. I have actually made this for pals and shared it with those who turn their nose approximately vegan foods. They can’t get enough. Thank you for assisting me feed my pals and household and scrumptious and thoughtful dessert! Reply

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