Vegan Chocolate Orange Cheesecake with Nut Crust

chocolate brown cheesecake and slice on wooden table

If you’re a sweet tooth like me but eager to keep your dietary lifestyle as clean and healthy as possible (also like me), then raw vegan desserts should be your new shtick. This raw vegan chocolate cheesecake recipe with orange is as decadent as desserts get, only free of refined sugar, white flour, dairy and eggs. Plus, it’s a no-bake cheesecake!

There’s no denying that this cheesecake recipe is high in calories and fats. The difference, though, is in the quality of the ingredients. Plant-based ingredients are digested much more easily and won’t wreak havoc on your gut, skin, and mood. So, even if one piece of this chocolate cheesecake recipe is quite dense and filling, it won’t weigh you down. Instead, it’ll lift your spirits.

What I love about this raw vegan cheesecake recipe is that it doesn’t just stick to chocolate and call it a day – it adds in a unique touch of orange that excites the senses and energizes the palate with each slow-motion bite. Enjoy!

Vegan Chocolate Cheesecake Recipe with Orange

Serves 10-12


For the crust

  • ½ cup pitted Medjool dates,
  • 1 cup raw almonds
  • ½ cup raw walnuts
  • ¼ cup melted coconut oil

For the cheesecake

  • 3 cups cashews, soaked in water for six hours or overnight
  • 1 cup freshly-squeezed orange juice
  • 1/3 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup cocoa powder
  • ¾ cup melted coconut oil
  • 1 tablespoon coconut flakes for garnish
  • Extra cocoa powder for a dusty finish


For the crust, add all the ingredients to a food processor and blend until the mixtures starts to clump together into a ball.

Press the crust mixture into the bottom of a nine-inch springform pan or a parchment-paper lined pan. Spread the crust along evenly across the bottom of the pan, but do not go up the sides. Place the crust into the freezer to harden while you prepare the cheesecake filling.

For the filling, drain and rinse the cashews and add them to a blender. Add in the orange juice, maple syrup, cinnamon, cocoa powder, and coconut oil. Blend until thick and creamy.

Pour the cheesecake filling over the crust and use a spatula to spread the mixture evenly. Place the cheesecake into the refrigerator to set.

Serve with a garnish of coconut flakes and a dust of cocoa powder. Enjoy!

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