These Mini Chocolate Orange Cheesecakes are delicious. They makes for individual cheesecakes which are vegan friendly, free-from eggs, dairy, nuts, tofu and gluten (optional). They have a buttery chocolate biscuit base, chocolate orange cheesecake filling, and even more chocolate orange on top!
Make sure to check out my previous mini cheesecakes here.
Mini Chocolate Orange Cheesecakes
Starting off this post by sharing my absolute LOVE and obsession for all things chocolate orange! Growing up, my favourite chocolate of all time was a Terrys Chocolate Orange. Something about the sweet creamy chocolate, mixed with orange is just mouth wateringly good.
Anyway… back to my delicious recipe for chocolate orange cheesecakes! My vegan chocolate orange cheesecake recipe became my go-to, no-bake cheesecake recipe over Christmas and Veganuary. I took some inspiration from my other mini no-bake cheesecakes, along with my love of all things chocolate orange and created this truly scrumptious treat!
Why you’ll love this recipe!
- Individual cheesecakes are a great because they are easy to serve, super cute and look good on a serving plate.
- They are vegan friendly
- Super quick and easy to make
- No baking required
- Great for serving at parties or special occasions
- Packed full of creamy chocolate and citrus orange flavour
- They literally melt in your mouth, so creamy!
How to make Mini Chocolate Orange Cheesecakes
This recipe is quick, simple, no-bake and vegan. You’ll be surprised at how easy it is to make, and the result will make your taste buds tingle! Full recipe, method and ingredients are listed in the recipe card at the bottom of the post)
Blitz the biscuits in a blender and add in the vegan butter. Mix until wet sand then spoon into your cupcake cases or loose base cookie cup tin. Press down to compact.
- Cheesecake filling
In a blender, add in all of the cheesecake ingredients and blend until smooth. I recommend a high speed blender to make it super creamy. Pour on top of the bases and chill overnight until set.
- Serving and decoration
Make a small batch of chocolate orange ganache, pour over each cheesecake and smooth out. Finish with a light zest of some fresh orange and a vegan chocolate orange chocolate on top.
Chocolate orange cheesecake FAQ
Can you make the cheesecakes in advance?
- The beauty about these mini cheesecakes is that they can be made ahead of time and stored in your fridge until ready to serve. I recommend enjoying within 2-3 days of making.
Can you freeze chocolate orange cheesecake?
- You can! Make sure you allow the cheesecakes to fully defrost in the fridge overnight before serving.
Is this cheesecake recipe gluten-free?
- You can make this recipe optional gluten-free by using gluten-free biscuits in the base. If you are gluten-free or Coeliac, always check your product ingredients
What percentage of chocolate to use?
- My favourite chocolate to use is dark chocolate, anything 60% and above will give you a really delicious and rich flavour!
Where can I find gluten-free biscuits?
- Make sure to look in your local supermarket down the free from isle. I pick mine up from Sainsburys and use the Doves Farm Gluten-Free Digestive Biscuits.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!Print
Mini Chocolate Orange Cheesecakes
- Total Time: Overnight
- Yield: 6-8 1x
- Diet: Vegan
Best Ever Gluten-free Vegan mini chocolate orange cheesecakes, rich creamy and zesty.
Ingredients for the base
- 100g of gluten-free plain biscuits (you can also use regular)
- 2 tablespoons of cocoa powder
- 50g of dairy-free butter / margarine
Ingredients for the cheesecake filling
- 300g of dairy-free cream cheese (I use Violife)
- 80g of caster sugar
- 150g of dairy-free dark chocolate
- 1/2 tablespoon of orange extract
- 2 tablespoons of cocoa powder
Ingredients for the chocolate topping
- 100g of dairy-free dark chocolate
- 20g of coconut cream (thick white cream from a can of coconut milk)
- 2 teaspoons of orange extract
- Vegan chocolate orange segments
- Fresh orange (zest for decoration)
- Line a cupcake tin or deep cookie cup tin with cupcake cases.
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits and cocoa powder into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 1 & 1/2 tablespoon of mixture into each cupcake case, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin, I’ve linked a great one here.
- Place into the freezer whilst you make the filling.
Method (cheesecake filling)
- Add the dairy-free cream cheese and sugar into a mixing bowl and whip together until light and fluffy. I use a stand mixer with balloon whisk attachment, on high speed for approximately 5 minutes. You can whip this by hand using an electric hand whisk or hand held balloon whisk.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and orange extract into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
- Pour the melted chocolate into the cream cheese mixture and whip to combine. Add in the cocoa powder and continue to whip until its rich in colour and is light and creamy in texture.
- Transfer the cheesecake mixture into a piping bag, snip off the tip and pipe on top of the bases. You can also spoon in the cheesecake mixture, but using a piping bag is really quick & easy.
- Smooth the tops of the cheesecakes and place into the fridge for at least 8 hours. I recommend allowing the cheesecakes to chill overnight in the fridge.
- Once chilled and ready, carefully peel away the paper cases or push the cheesecakes out of the tin, and place on a serving plate. You can serve and enjoy them as they are, or add one some delicious toppings.
Method (chocolate puddle)
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate, coconut cream and orange extract into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
- Add a 1/2 -1 tablespoon of the chocolate on top of each cheesecake, smoothing it out slightly.
- To finish off the cheesecakes, grate some fresh orange zest on top and place a vegan orange chocolate segment into the wet chocolate. Adding it into the wet chocolate will help the chocolate segment stick.
To store: Store in the fridge. Best eaten within 2-3 days of making.
Cream cheese: To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!
Coconut cream: Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
Keywords: Chocolate orange, mini cheesecakes, chocolate orange cheesecake, vegan cheesecake, no bake dessert