Orange & Chocolate Cheesecake With A Fruit & Hazelnut Crust (No Bake)

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One of the most more-ish non-bake desserts ever.  The key to the success of this dessert is good quality chocolate, and to refrigerate it overnight.  It’s an impressively delicious masterpiece – easy to make, and won’t disappoint.  Great to serve to non-vegans who won’t believe such decadence and deliciousness is even possible.  Moist and smooth in the mouth with it’s wonderfully contrasting texture at the base, although the base is surprisingly moist, and almost slightly cake-ish in texture, and a little moist too.  It’s child-friendly, and you will make this again and again.  Let me know how it goes and Enjoy !

 

INGREDIENTS FOR CRUST

¾ cup sultanas

½ cup roasted hazelnuts

½ cup dates

a dash of maple or agave syrup

¼ cup desiccated/shredded coconut

1½ Tbsp flaxseeds

1½ Tbsp extra virgin coconut oil

the zest of an orange

 

INGREDIENTS FOR FILLING

140g (5 oz) dark vegan chocolate (heat using bain marie method) and add a pinch of salt to this

3 to 4 drops concentrated essence of orange

1 349g (12½ oz) pack non-GMO FIRM Silken Tofu (I use Mori-Nu – available in the US from here, and in the UK from here)

agave or maple syrup to taste

 

extra shredded coconut for the topping

 

METHOD FOR CRUST

  1. Place the sultanas and dates in a saucepan with a little water, and stew for around 20 minutes, then drain and set aside until cool.
  2. Next, place the nuts in your food processor and process until very small.  Then add the remaining ingredients, and process for a few seconds – you should be left with a very thick and sticky consistency.
  3. In a pre-greased container (I used one 7” diameter by 1” deep) press the crust mixture  to mould it at the base and sides of the dish, and place in the fridge for half an hour.

 

METHOD FOR FILLING

  1. Place the tofu in your food processor, and process until smooth. Then add the remaining ingredients, except for the shredded coconut, process until rich and smooth, and taste for sweetness.
  2. Now spoon or pour the cream into the crust.  Then add the coconut to garnish, and refrigerate overnight – don’t compromise this if possible, otherwise make in the morning to serve in the evening, but trust me, it behaves much better for cutting and texture when served and eaten the next day.
  3. Enjoy !

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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41 Responses to “Orange & Chocolate Cheesecake With A Fruit & Hazelnut Crust (No Bake)”

  1. Maria Says:

    Looks great! I don’t have any vegan chocolate though. Do you think it would work with chocolate powder? Thanks!!!

  2. Miriam Says:

    Maria Hi there. I think you really need the chocolate, as that is what will help the tofu to solidify, whereas the powder alone will not. See if you can get hold of some as you will love the finished texture and taste !

  3. Cherylyn Robinson Says:

    Did you use silken tofu, or just normal tofu?

  4. Miriam Says:

    Hi Cherylyn and thanks for dropping by. I used firm silken tofu – do let me know how it goes and enjoy ! :)

  5. My Vegan Heart Blog Says:

    […] Orange & Chocolate Cheesecake With A Fruit & Hazelnut Crust (No Bake) […]

  6. Miriam Says:

    :)

  7. Vicky Says:

    Innovative and mouth-watering! It is inviting while it offers all the good ingredients for the body. A guilty-less consumption, full of pure joy! Thank you for your inspirational recipes

  8. Ann Smith Says:

    My complete carnivore (sadly, working on him) fella’s birthday is next week; I think he would love this as his birthday cake. I have a friend’s 50th two weeks after, spending it as a group of girls in a chalet with probably a little too much bubbly etc…. I can feel a roll coming on, she loves good chocolate :-)

  9. mj Says:

    will this recipe freeze well?

  10. Miriam Says:

    Hi MJ – I have no idea as have not tried to do so, if you do and manage, drop us a line. :)

  11. Miriam Says:

    Ann hi there and thanks for dropping by here. Ann I think your better-half will love this, as will your friend. Bonus is it’s easy to make, no need for baking and the taste is impressive. The key is 2 points, get good quality choc (taste for sweetness when making up the filling) and the 2nd is it needs to be made a day in advance, best to make the evening prior to the day you are serving it. For extra best results pop it in the freezer for 20 minutes if you need to cut it into small portions. But it cuts beautifully as is so long as you make it the day before, as it needs a few good hours to set enough ! Do let me know how it goes as and when though. Enjoy ! :)

  12. Miriam Says:

    Vicky hi there and many thanks for dropping by here with your kind words ! :)

  13. Susan Says:

    Hi there.
    I like your recipes but is there anyway to make this without tofu, I have a thyriod problem so should and cannot eat tofu in any form.

  14. Miriam Says:

    Hi Susan and welcome here. Yes, you can make it without the tofu and also non-bake. Here is what I am going to suggest :-

    Prepare this Filling :
    Approx 3/4 cup almond milk or other vegan milk
    2 cups cashews
    1/2 cup extra virgin coconut oil
    1/2 cup cacao powder
    4 tbs orange juice
    6-10 drops liquid stevia or agave to taste
    1 tsp grated orange

    Method :-
    Blend all ingredients except the coconut oil in high speed a blender adding additional almond/vegan milk as needed. Once the mixture/filling is completely smooth add the coconut oil a little at a time and blend again, until the mixture is smooth (taste for sweetness). Pour into the crust and smooth the surface with a spatula. Let the cheesecake set up overnight in the refrigerator – also freeze for a half hour before serving for a better ‘cut’.

    Hope this helps and let me know how it goes ! :)

  15. Rueth Says:

    I made this yesterday..it’s lovely! I didn’t have orange essence so I used finely grated orange peel in the filling too, but it worked great XD

  16. Katherine Says:

    How many is it supposed to serve? I may be wrong, but it doesn’t look like it would go very far. Thanks!

  17. Miriam Says:

    Hi Katherine – I am always cautious of mentioning portions because appetites vary from person to person, as do portion sizes of what some are used to. That said, it’s very rich and I would say 4-6 because it’s very, very rich ! But it’s a personal subjective subject, but I have made this twice, and both times it served that amount ! Enjoy, and let me know how it goes as and when ! :)

  18. Miriam Says:

    Hi there Rueth and thanks for dropping by here with your comment/feedback, so glad it worked so well and that you enjoyed it ! Cheers and look forward to your future comments on my blog ! :)

  19. Daniela Says:

    wonderful doesn’t even start to define it and this is the post I did on it
    http://danieladerin.wordpress.com/2014/03/01/chocolate-cake-tarta-de-chocolate/

    Very many thanks Miriam, you’re such an inspiration!!!

  20. Miriam Says:

    Hi Daniela, pics look good and glad you enjoyed it ! :)

  21. Dimple Says:

    Hie,
    The recipe looks great, my question was can i use just Walnuts instead of Sultanas and Pecans in the crust?

  22. Katie Says:

    Hi, this looks amazing! My husband is allergic to nuts though, is there something we could use in the base instead? Thanks :)

  23. Miriam Says:

    Hi Katie, use a combo of these 3 seeds :- toast some sunflower seeds, raw sesame seeds, flaxseeds ! Let me know how it goes as and when ! :)

  24. Miriam Says:

    Hi Dimple, you still have to use a swweet fruit for the base, so if you don’t fancy sultanas, use dates, or raisins, or prunes or apricots or a mixture – it’s a mixture of the hard and soft that makes a base for the filling and you need both – by all means personal choice of the two is up to your own preference. Let me know how it goes and enjoy !

  25. Alexandra Says:

    Wow! Looks great! yummy

  26. Beth Says:

    Could I use another, simpler crust (flour, sugar, salt, oil, and oj) instead? I have everything else but the hazelnuts, and want it for tomorrow evening.

    Thanks in advance

  27. Miriam Says:

    Beth Hi, try the crust from my other very successful cheesecake, it’s a winner ! http://mouthwateringvegan.com/2011/12/10/the-best-ever-chocoholics-cheesecake/ Let me know how it goes and enjoy ! :)

  28. Christine Says:

    Hi Miriam,
    First of all thanks again for all the inspiration you brought to my vegan life. I guess your wonderful website is one of ten I click on to mostly :)
    Yesterday I tried the chocolate cheesecake and its delicious. I used dark chocolate that was already scented with a lovely natural orange note ;)
    As you recommended to keep the cake refrigerated overnight, I did so. This morning I was trying to cut it into peaces and did not succeed :( It was very wet somehow: The “crunch” is sticky and wet but also the filling: Everything tastes phantastic but the filling is rather liquid. I did it EXACTLY the way you describe the recipe.
    What might have gone wrong?
    Thank you ;)
    Regards, Christine

  29. Miriam Says:

    Christine Hi there and thanks for your comment. Depending on the size of your pan, the tofu you used and also the chocolate solids. It is not a very firm cheesecake, but for the crust try and use a pan the same size as mine, or slightly smaller, use a few more nuts for a crunchier base. For the filling, be 100% certain to use FIRM silken tofu, otherwise it won’t set. I have rounded the amount of chocolate to 5 oz, so that will give extra solids for a firmer result. I also stick mine in the freezer for 20 minutes just before serving, that helps ensure a better cut. I hope you still enjoy the flavour, and hopefully better luck next time. You should try my ‘Chocoholic’s Cheesecake’ it’s a dream. :)

  30. Christine Says:

    Thank you so much, Miriam! Okay, there we seem to have the problem: In Germany there’s only “silken tofu”, not one that is especially firm. Anyway I will try again. Next time I will follow the chocolate-update and use 140 g ;) Thanks again :)

  31. Miriam Says:

    Christine Hi there. If you don’t have FIRM SILKEN TOFU in Germany, then add an extra 50% of chocolate to the recipe next time, then you should be fine. Best your way in the meantime ! :)

  32. Phil Says:

    Miriam, I am still salivating over this awesome cheesecake – as soon as I get the chance I will be non baking it! Thank you :)

  33. Miriam Says:

    Hi there Phil, I can’t wait till you make and non-bake this ! Let me know how it goes as and when. Cheers ! :)

  34. Maraika Says:

    Hi Miriam. I used Almonds instead of Hazelnuts as that is what I had at home. And I used Morinaga brand (from Supermarket in Australia in the Asian section – Firm) This cheesecake is absolutely delicious and so easy to make. And very adaptable to other flavours. Thank you.

  35. Miriam Says:

    Hi Maraika, that sounds absolutely perfect ! :)

  36. Maureen Says:

    Dear Miriam, Is the orange essence the same as essential oil of orange? thank you

  37. Miriam Says:

    Maureen Hi, you can use whatever orange flavouring you wish so long as it is edible. I used a pure essential oil. :)

  38. Matthaios Says:

    Hi Miriam,

    I tried this in the Vitamix without heating the chocolate and the filling became more like a mousse. I put in the fridge and wait till tomorrow. I WANT the texture of the cheesecakes I tried when I was in New York, LOL!!

  39. Matthaios Says:

    …btw, I bought your book the e-book version. I start cooking for myself , because since I became vegan about 2 years ago I didn’t know what to cook, lol, but the pictures you post are sooo inviting and you don’t find anything close to this here in Düsseldorf/ Gemany!

  40. Miriam Says:

    Hi Matthalos so glad you are enjoying my book and blog, hope you also enjoy all the recipes. :)

  41. Miriam Says:

    Hope it worked out well for you Matthaios.

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