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Having a vegan or dairy-free diet doesn't mean you have to long for delicious-tasting cheesecake from afar. With this vegan creamsicle cheesecake recipe, you can still enjoy that rich and creamy flavor, with that classic kick of orange and vanilla. Plus, it's naturally-sweetened and contains only "real" ingredients (no artificial flavors or colors!)
No-Bake Vegan Creamsicle Cheesecake Recipe
Can I express just how OVER this heat I am?! As I'm writing this, it's only June and it's bound to get even hotter out. Though, it's not even the heat itself that is so awful, it's the humidity. Go away, now, please, thank you! Thank goodness for air conditioning.
And no bake desserts that require use of the freezer and not anything that emits heat. WHEW.
I have been loving experimenting with different flavors of cheesecakes now that I have perfected my vegan cheesecake recipe!
This vegan creamsicle cheesecake is, of course, inspired by the creamsicle ice cream that I used to be obsessed with as a teenager. I absolutely love the combination of orange and vanilla (even more than the combination of orange and chocolate, which is saying a lot because...chocolate.)
They're also in cute mini form - don't you just love those little springform pans?! If you make these for a dinner party, your guests can top the cheesecake with whatever toppings they desire - whipped coconut cream, cacao nibs, orange zest...So fun! Or you can just eat them all yourself. No judgement.
(And YES, I have definitely included a whipped creamsicle coconut cream recipe!)
These mini Creamsicle Vegan Cheesecakes are:
- a totally vegan dessert
- flavored with natural orange and vanilla flavors
- easily made using a blender
How to Make Vegan Creamsicle Cheesecake
Ahead of time, you will need to store your coconut cream in the fridge (for both the cheesecake and the whipped topping) and soak the cashews.
The crust, made from medjool dates, walnuts, and a little nutmeg is a recipe adapted from Minimalist Baker. I have fiddled around with other ingredients but I just absolutely the simple combination of dates & walnuts. For this creamsicle cheesecake, I added nutmeg to really accentuate the orange flavor.
For the cheesecake, we certainly are NOT shy with the orange flavor here! Orange juice, orange zest, and natural orange flavoring is used. The orange flavoring by Simply Organic is made from real, organic orange oil. Combined with vanilla extract, the creamsicle flavor is just pulled into perfection.
All of the cheesecake ingredients come together to make creamy goodness in a blender! A high-powered blender like a Vitamix will make this process quicker, but I have a cheaper Ninja blender and it comes out great! You may just have to spend a few extra minutes blend, blend, blending to get that creamy consistency.
Once you have assembled your cheesecake, these bad boys go right in the freezer until fully set and ready to eat!
If you'd prefer to make one cheesecake in a large springform pan instead of three cheesecakes in mini springform pans, that will work just fine with these ingredient amounts! You may need to freeze longer than the suggested time though - overnight would be best. You can also make them in a muffin pan, like demonstrated in my Hemp Seed Matcha Cheesecake recipe.
Vegan Creamsicle Cheesecake
- 1 cup walnuts
- 1 cup medjool dates
- 1 teaspoon nutmeg
- 2 cups soaked - - raw cashews*
- ½ cup coconut cream**
- ½ cup + 2 Tbs orange juice
- ¼ cup maple syrup
- 1 tablespoon orange zest
- 1 teaspoon orange flavor - - Simply Organic carries a natural orange flavor using real orange oil
- 1 tablespoon vanilla extract
Optional: Whipped Creamsicle Coconut Cream
- ½ cup coconut cream** - - refrigerated
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
- Blend the medjool dates until mushy (make sure you have removed the pits). Remove from the blender and set aside.
- Blend the walnuts and nutmeg until they form a grainy texture.
- Add the dates back into the blender with the walnuts and blend until well incorporated. The mixture should stick together when you pinch it. If it's too crumbly, add in an extra date or two.
- Evenly divide the mixture and press into the springform pans to form the cheesecake crust.
- Blend all cheesecake ingredients in a blender until smooth and creamy.
- Pour into the springform pans over the crust. Place into the freezer for 6-8 hours (or overnight) until completely frozen and set.
- To serve, remove from the springform pans and top with optional whipped coconut cream.
Optional: Whipped Creamsicle Coconut Cream
- Using a hand mixer or stand mixture with the whisk attachment, whip the cold coconut cream on medium-high until stiff peaks form (2-3 minutes)
- Fold in the orange zest and vanilla extract.
**To separate the coconut cream from the water, stick the can in the fridge overnight and you'll be able to easily scoop the cream off of the top. Or, Trader Joes sells just straight coconut cream in a can. Refrigerated coconut cream works best for whipping.