Vegan Chocolate Orange Cheesecake

This no-bake Vegan Chocolate Orange Cheesecake is an amazing combination of nutty crust along with citrus & chocolate layer that can be the star of any gathering. This no-bake cake has a crust that features keto powder of cocoa, dates, & almonds. While the orange & chocolate layers feature the zest & juice of orange, maple syrup, cashews, coconut milk, & vegan chocolate. All items are carefully chosen to be strictly vegan. This no-bake Vegan Chocolate Orange Cheesecake will only require little blending & more chilling without any cooking involved.

NUMERICAL REVIEW:

• Diet: Vegan, no bake
• Course: Dessert
• Cuisine: Western/fusion
• Time for prep: Twenty-five mins
• Cooking time: None(only chilling)
• Working time(in total): Twenty-five mins + ~six hrs of chilling
• Size/serving: Single slice
• Yield in total: ~12 slices(A standard round cake of eight-inch)
• Mode of cooking: No baking/cooking, only chilling/freezing
• Level of difficulty: Normal

TOOLS:

• Bowls for mixing
• Springform pan, 8-inch
• Paper of parchment
• A food processor(high-speed)/blender
• Citrus juicer & zester
• A spatula(rubber)

INGREDIENTS:

CRUST:

• 2 tbsp. of powdered cocoa
• Almond/walnuts(raw), one cup
• A little salt
• ~8 medjool dates(half a cup)
• Melted coconut oil, one tbsp.

CHOCOLATE-ORANGE CHEESECAKE FILLING:

• 1/3rd cup of vegan, melted, & dark chocolate chips
• Raw cashews, 1.5 cups
• A bit of salt
• 0.5 cup of coconut milk, full-fat
• A tsp. of vanilla essence
• 1/3rd cup of agave/maple syrup
• 0.25 cup of orange juice, fresh
• A quarter cup of coconut oil, melted
• 2 tbsp. of orange zest

TOPPINGS(OPTIONAL):

• Drizzle/shavings of chocolate
• Curls of orange zest
• Candied slices of orange

INSTRUCTIONS:

1. Include the almonds in the food processor to make their fine powder.
2. Then include dates, oil of coconut, powdered cocoa, & salt to the almond powder.
3. Pulse till all items are ground finely & stick together.
4. Transfer this mixture to the springform pan(parchment-lined).
5. Press using a spoon to even the surface.
6. Now, place the springform pan into the freezer; meanwhile, make the filling of the cheesecake.
7. Strain the cashews(soaked), & include them in the blender(high-speed).
8. Add juice & zest of orange, vanilla essence, maple syrup, salt, milk, & oil of coconut in that blender.
9. Blend all of the items till you get a creamy & smooth paste.
10. Wipe the edges of jug between the process.
11. Transfer the half mixture into the bowl, which will serve as the orange layer.
12. Include the chocolate(melted) in the remaining mixture & blend to form the chocolate mixture.

ASSEMBLING:

1. We will add the chocolate blend on the chill crust.
2. Use the spatula to have a smooth surface.
3. Next, pour the orange mixture on top of the chocolate layer.
4. Level the top again to give a neat finish.
5. Then remove the air bubbles from it by tapping it on the counter.
6. Now, it needs to be refrigerated for ~five hours after covering the surface.
7. We will chill it for two hours in the freezer if we have less time.
8. Once it becomes firm like cake, demold it, and garnish as you like.
9. Now, slice the Vegan Chocolate Orange Cheesecake & serve!

TIPS:

• Dip the sharp knife in the warm water, then slice the cake to have neat cut slices.
• To achieve more better visual appeal, leave the layering and make the marble swirls.
• If you freeze the cheesecake, keep it at a surrounding temperature for fifteen mins, then serve.

STORAGE DETAILS:

REFRIGERATION:

• Save the leftover slices in a container with a sealed lid. Consume them within five days while they are in the refrigerator. Serve them aright from the fridge.

FREEZER:

• Wrap the individual slices or the whole cake using the cling wrap. Save them in the container(freezer-safe) for ~ sixty days. Derost & consume them within the given time.

FAQs:

What will happen if I skip the oil of coconut?

• It helps in freezing the cake well. You may leave it or replace it with the cacao butter. The absence of coconut oil & cacao butter will leave the cheesecake a bit soft.

Can I go nut-free while making this no-bake vegan cake?

• Sure! You may swap the cashews with sunflower seeds/silken tofu in the cheesecake layer and oats with almonds in the crust.

Will the bottled version of orange juice work?

• Yes, it will work, but bottled juice of orange has the chance of containing sugar/preservatives & has less flavor. Always go for freshly squeezed juice of orange to have the fresh & strong orange flavor.

NUTRITIONAL FACTS/SERVING:

Size/serve: A slice (1/12th of the total yield)
Calories: ~265 kcal
Carbs in total: Seventeen grams
Fiber: 3 grams
Net carbohydrates: Fourteen grams
Fats: 19 g
Sugar: Nine grams(dates + maple)
Proteins: 5 grams
Sodium: 45 milligrams