Vegan Chocolate Orange Cheesecake

Chocolate orange cashew cheesecake

Course Dessert

Cuisine British

Keyword Cheesecake

Prep Time 30

Servings

Calories 528kcal

Author thebakingexplorer

Start with the biscuit base. Whiz up the biscuits into crumbs using a food processor (or bash with a rolling pin in a bowl or a freezer bag) add the 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