Description
This luscious Chocolate Orange Cheesecake combines rich vegan dark chocolate with the bright, zesty flavors of fresh orange juice and zest. The crunchy Oreo cookie crust perfectly complements the creamy, smooth filling, made with vegan cream cheese and Greek-style yogurt. A visually stunning and indulgent dessert, it’s easy to prepare and sets in the fridge, making it an ideal no-bake treat for any occasion.
Ingredients
Scale
Crust
- 16 original Oreos or Oreo-style cookies
- 60 g vegan butter
- ¼ teaspoon sea salt
Orange Reduction
- 360 ml freshly squeezed orange juice
- 50 g granulated sugar
Filling
- 300 g vegan dark chocolate
- 400 g vegan cream cheese (room temperature)
- 300 g vegan Greek-style yogurt (or soft silken tofu)
- 20 g unsweetened cocoa powder (sifted)
- 1 tablespoon freshly grated orange zest
Decoration
- Dark chocolate (for garnish)
- Orange slices (for garnish)
Instructions
- Prepare: Line the bottom and sides of a 7″ or 8″ cake tin with removable base with parchment paper to prevent sticking and ease removal.
- Make orange reduction: Pour freshly squeezed orange juice into a saucepan and simmer over medium heat for 10-20 minutes until it reduces to about 120 ml. Then whisk in granulated sugar and cook for another minute until dissolved. Allow the reduction to cool to room temperature.
- Make the crust: In a food processor, blitz the Oreos and sea salt for about 30 seconds until finely ground. Add in the vegan butter and process until the mixture sticks together when pressed. Press this mixture firmly into the base of the prepared cake tin, smoothing it evenly. Chill in the fridge while preparing the filling.
- Make the filling: Melt the vegan dark chocolate over a bain-marie, stirring until smooth, then set aside to cool for 15-20 minutes. In a large mixing bowl, whisk together vegan cream cheese and vegan Greek-style yogurt with an electric whisk for 2-3 minutes until fluffy and smooth. Add the sifted cocoa powder and freshly grated orange zest, whisk to combine evenly.
- Combine and incorporate: Gradually add the cooled melted chocolate and orange reduction alternately in 3 increments each into the cream cheese mixture, whisking thoroughly after each addition to ensure smooth integration and flavor harmony.
- Set the cake: Pour the filling into the chilled crust, smooth the top with a spatula. To create a swirl effect on the surface, place the cake tin on a turntable and use a spatula to make swirls while spinning. Refrigerate for at least 4 hours or overnight to fully set. Once firm, carefully remove the cake from the tin.
- Storage: Store the cheesecake in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze unused slices and thaw as needed.
Notes
- Ensure the vegan cream cheese is at room temperature to achieve a smooth filling.
- Use freshly squeezed orange juice and zest for the best citrus flavor.
- The cheesecake is best served chilled for a firm texture and enhanced flavor.
- Swirling the filling is optional but adds a beautiful decorative effect.
- Freezing the cheesecake slices helps preserve freshness for extended periods.
