Orange Creamsicle Cheesecake
Turnip Vegan published this recipe on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeA creamy, no-bake vegan cheesecake with a chewy date-walnut crust, vanilla cashew cream bottom layer, and bright orange-cashew top layer. It is chilled in the freezer until firm and softened briefly before serving.
- Time
- 8 hours 30 minutes
- Equipment
- Stovetop, oven, and blender
- Contains
- Tree nuts and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 115 g
- 135 g
- 175 g
- 120 g
- 60 g
- 40 g
- 8 g
- 230 g
- 120 g
- 60 g
- 40 g
- 18 g
- 180 g
Weights are estimates. Together, the ingredients weigh about 1.28 kg before cooking, which is about 215 g per serving.
Steps
Rinse the walnuts, soak them in water for 4–8 hours, then strain and rinse them again.
In a separate bowl, rinse the cashews, soak them in water for 2–3 hours, then strain and rinse them again. Set the soaked nuts aside.
Add the dates and soaked walnuts for the crust to a blender and blend until they form a smooth paste.
Grease a 6-inch springform pan with oil. Transfer the date-walnut paste to the bottom of the pan and use a spatula to smooth it into an even crust.
Add the soaked cashews, coconut cream, maple syrup, melted coconut oil, and vanilla extract for the vanilla cream filling to a high-powered blender. Blend until smooth.
Pour the smooth vanilla filling over the crust to form the bottom layer.
Place the pan in the refrigerator while preparing the orange layer.
Add the soaked cashews, coconut cream, maple syrup, melted coconut oil, orange zest, and orange juice for the orange filling to a high-powered blender. Blend until smooth.
Pour the orange filling over the vanilla layer.
Place the pan in the freezer for 4–6 hours.
Remove the cheesecake from the freezer 15 minutes before serving so it can soften. Top as desired with orange slices and/or date syrup.
Notes
The source does not specify how long the pan should remain refrigerated while the orange layer is prepared. A 6-inch springform pan is required. For additional color, replace 3 tbsp of the orange juice with carrot juice.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 881
- Protein
- 16 g
- Carbs
- 66 g
- Fat
- 66 g
- Fiber
- 8 g
Where the calories come from
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