I’ve wanted to make a vegan cheesecake for a while now. My Terry’s Chocolate Orange Cheesecake is one of my most popular non-vegan recipes on my blog, so I thought it was only fair that I made a Vegan Chocolate Orange Cheesecake so everybody can enjoy this delicious treat! Most vegan recipes are super healthy, which is great, but I decided to make this more of a naughty treat by adding a bourbon biscuit base! For those not residing in the UK, a bourbon biscuit is a chocolate biscuit filled with a chocolate creme. They are also vegan friendly! (Do check the label before you buy, but most bourbons are free from animal products.) I also made my own chocolate orange segments using dark chocolate, orange extract and a segment shaped mould – it was easy to do and really made the Vegan Chocolate Orange Cheesecake extra special!
I started with the bourbon biscuit base. Using my food processor, I whizzed up the biscuits into crumbs, added melted dairy free butter, and pressed the mixture into the bottom of the tin. It went into the fridge to set.
To make the filling I mixed together the cashews (which I’d soaked in water for 2 hours), orange juice, orange extract, cocoa powder, maple syrup and coconut milk. You really need a good food processor to make the filling super smooth. I blended it in my NutriBullet in two batches, then mixed it all together in a bowl. Then I added the melted coconut oil in stages, mixing it well between each addition.
I poured the filling into the tin and smoothed it on top. It went in the freezer to set overnight.
I made the chocolate orange segments by melting the dark chocolate, then stirring in the orange extract and golden syrup, and pouring it into the mould. I left it to set in the fridge, then popped them out when they were done. I’m far too lazy to temper chocolate, but if you did it would give them a lovely shine!
Once the Vegan Chocolate Orange Cheesecake was set, I let it come to fridge temperature so it was easier to slice. Then I decorated it with some melted dark chocolate. I added the chocolate orange segments and some orange zest and it was ready to serve.
The Vegan Chocolate Orange Cheesecake was super creamy, packed with chocolate orange flavour and super fresh and delicious! The dark chocolate segments were really yummy too, with lots of orange flavour! I was so pleased with how this turned out, and I think it would really impress at a dinner party. It’d also be sooo delicious with a dollop of coconut cream! I’ve tested this out on non-vegans and they loved it too!
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Vegan Chocolate Orange Cheesecake
For the base
- 300 g Bourbon chocolate biscuits or Oreos if not available
- 90 g Dairy free butter
For the filling
- 500 g Cashews soaked in water for 2 hours
- 200 g Maple Syrup
- 235 ml Coconut milk
- 40 g Cocoa Powder
- 100 ml Orange juice (1 orange)
- 1/4 tsp Salt
- 2 tsp Orange extract
- 140 g Coconut oil melted
For the chocolate orange segments (makes 12)
- 150 g Dark chocolate melted
- 1 1/2 tsp Orange extract
- 1 tsp Golden syrup
- 1 Orange zest only
- 40 g Dark chocolate melted
Start with the biscuit base. Whiz up the biscuits into crumbs, add melted dairy free butter to the crumbs and mix together
Press the mixture into the bottom of a 23cm springform tin using the back of a spoon. Put it in the fridge to set
To make the filling, mix together the cashews, orange juice, orange extract, cocoa powder, maple syrup and coconut milk
Use a food processor to make the ingredients into a super smooth mixture
Add the melted coconut oil in stages, mixing it well between each addition
Pour the filling into the tin and smooth it on top. Put it in the freezer to set overnight or for at least 4 hours
Make the chocolate orange segments by stirring the orange extract and golden syrup into the melted dark chocolate and pouring it into the mould. Set in the fridge, then pop out and store until ready to decorate
Once the cheesecake is set, decorate it with some melted dark chocolate drizzled on top, the chocolate orange segments and some orange zest
To serve, let it come to fridge temperature so it is easier to slice, it's also nicer to eat at fridge temperature. It must be stored in the fridge to keep it set. Portions can be frozen and eaten within a month
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