Description
This decadent Chocolate Orange Cheesecake is a vegan delight combining the rich flavors of dark chocolate with the bright, zesty notes of fresh orange. Featuring a crunchy Oreo cookie base and a silky, creamy filling made from vegan cream cheese and Greek-style yogurt, this no-bake cheesecake is perfect for a refreshing dessert that impresses with every bite.
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 the Cake Tin: Line the bottom and sides of a 7″ or 8″ cake tin with removable base using parchment paper to ensure easy release of the cheesecake after setting.
- Make Orange Reduction: Pour the freshly squeezed orange juice into a saucepan and bring to a simmer over medium heat. Allow it to reduce for 10-20 minutes until the volume decreases to about 120 ml. Stir in the granulated sugar and cook for an additional minute until fully dissolved. Remove from heat and let it cool to room temperature.
- Prepare the Crust: Place the Oreos and sea salt into a food processor and pulse for approximately 30 seconds until finely ground. Add the vegan butter and blend until the mixture sticks together when pressed between fingers. Press this mixture firmly into the bottom of the prepared cake tin and smooth it evenly. Refrigerate while preparing the filling.
- Melt the Chocolate: Using a bain-marie (double boiler), gently melt the vegan dark chocolate until smooth. Set aside and allow it to cool for 15-20 minutes to prevent curdling when mixed with other ingredients.
- Prepare the Filling: In a large bowl, whisk the vegan cream cheese and vegan Greek-style yogurt together using an electric whisk for 2-3 minutes until fluffy and smooth. Incorporate the sifted cocoa powder and freshly grated orange zest until evenly combined.
- Combine Filling Ingredients: Gradually add the melted chocolate and cooled orange reduction to the cream cheese mixture in alternating increments (add a portion of orange reduction, whisk, then a portion of chocolate, whisk again, and so forth) until fully incorporated.
- Set the Cheesecake: Transfer the filling mixture into the chilled cake tin and smooth the surface with a spatula. For a decorative swirl effect, place the tin on a turntable and gently create swirls on the surface while spinning. Refrigerate the cheesecake to set for a minimum of 4 hours, preferably overnight.
- Serve and Store: Once set, carefully remove the cheesecake from the tin. Garnish with dark chocolate shavings and fresh orange slices as desired. Store in an airtight container in the refrigerator and consume within 3-4 days. Leftover slices can be frozen and thawed when needed.
Notes
- Ensure the vegan cream cheese and yogurt are at room temperature for a smooth, lump-free filling.
- The orange reduction adds a concentrated citrus flavor—do not skip this step for best results.
- Use a cake tin with a removable base for easier removal of the cheesecake after setting.
- The dessert is best refrigerated overnight for optimal flavor and texture.
- For a gluten-free version, substitute the Oreos with certified gluten-free cookies.
- The cheesecake can be frozen; wrap slices tightly to prevent freezer burn.
- Adjust sugar amount in the orange reduction depending on the sweetness of the oranges.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
