Easy and delicious individual mini no-bake orange cheesecakes with a buttery biscuit base, no-bake orange cheesecake filling topped with fresh orange curd, orange cream and coconut. This recipe is vegan, no-egg, no-dairy and easy to make!
Mini No-Bake Orange Cheesecakes
Say hello to the cheesecake of the summer. Orange meets coconut in these tropical, irresistible and utterly delicious mini no-bake cheesecakes. These bite-sized treats offer a refreshing citrus kick balanced by the rich, nutty flavour of the desiccated coconut. From a buttery biscuit base loaded with coconut to the creamy orange cheesecake and fresh orange curd, they’e simply divine. Whether you’re hosting a summer gathering or simply craving a delightful sweet treat, these cheesecakes promise to transport your taste buds to a sunny paradise. Best of all, there’s no oven required, simply mix, chill, and tuck in.
Looking for more fruity recipes? Check out my:
- Vegan Orange Cream Cookies
- No-Bake Lemon Truffles
- Vegan Orange Tiramisu
- Viral Vegan No-Bake Mango Cheesecake
- No-Bake Chocolate Strawberry Cheesecake
Why you’ll love these mini orange cheesecakes
- 100% Vegan: this recipe is free from any animal derived ingredients.
- Easily made gluten-free: A simple swap needed to make this recipe suitable for gluten-free. Swap out the biscuits for gluten / wheat-free alternatives.
- Tropical flavours: Taste the delightful combination of zesty orange and creamy coconut in every bite.
- No-Bake: No oven required for these glorious desserts. Simply make, chill and enjoy!
- Refreshing: Perfectly refreshing for summer, offering a cool and satisfying treat without being too sweet or indulgent.
- Visually Appealing: Their vibrant orange colour paired with the white coconut make them as delightful to look at as they are to eat.
- Perfectly Portioned: Mini-sized servings which are perfect for individual portions make them great for sharing at special occasions, gatherings or enjoying for yourself.
- Super easy: With minimal preparation, you can have these delectable treats ready in no time.
Layers to these cheesecakes
These cheesecakes have 3 simple layers, from base to filling and decorations.
- Base – For the base of these cheesecakes, I decided to use a mixture of plain digestive biscuits / cookies, along with desiccated coconut. You’ll definitely need to use a food processor to grind them fine, or bash them to a fine crumb with a rolling pin. Perfect for mixing with the melted dairy-free butter for a buttery biscuit base.
- Filling – I decided to make a simple orange cheesecake and swirled orange curd in layers. Alternatively you could add some sprinkles of desiccated coconut between layers of cheesecake for added texture and flavour.
- Toppings- The cheesecakes can be served with the base and filling, or you can get creative and decorate with some dairy-free ‘orange’ whipped cream and extra orange curd. I also added coconut to the sides and top of the cheesecake, I love the effect this gives! I added a drop of orange food gel into the cream before whipping. It turns out a peachy orange colour to compliment the dessert! I also topped the cheesecakes with a filling of orange curd and a fresh orange slice to showcase the flavour of the cheesecakes. LOVEEE!
Recipe tips and tricks
- Use a loose base / push up tins: Whenever I share my no-bake cheesecake recipes over on Instagram the top question is ‘What tin do you use to get them out so neat?’. You’ll want to use a loose base / push up cookie cup tins. I have linked them here. They don’t require any lining or greasing (but it is optional). It allows the cheesecakes to come out neatly with smooth sides.
- Storing: As these cheesecakes are no-bake and contain cream cheese, they will need to be kept chilled. Store in an air tight / sealed container in the fridge and enjoy chilled. Best enjoyed within 3-4 days of making. They can be frozen and allowed to come back to room temperature.
- Make sure the cheesecakes have set fully before removing from tin: In order to release the cheesecakes from the tin neatly, make sure they have fully set. You can place them in the freezer for 10 minutes before using a knife to help ease them out of the tin before pushing up.
- Use a high speed blender: The cheesecake mixture is definitely on the thicker side, so it’s vital to use a good quality / high speed blender to help blend it smooth and creamy. I use a Kitchenaid Power Plus Blender.
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. Any questions regarding the recipe, ask in the comments below. Happy baking all!
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No-Bake Mini Orange Cheesecakes
- Total Time: Overnight
- Yield: 6 1x
- Diet: Vegan
Description
Mini No- Bake Orange Cheesecakes with homemade orange curd and coconut make for the perfect summery treat. Easy to make and delicious!
Ingredients
Ingredients for the base
- 40g of dairy-free butter (I use Flora Plant Block)
- 100g of plain biscuits (I use vegan digestives)
- 20g of desiccated coconut
Ingredients for the orange curd
- 3 tablespoons of corn flour + 2 tablespoons of water
- 100g of dairy-free butter/margarine
- 100g of caster sugar
- 170ml of orange juice
- Zest of 2 large oranges
- 100g of vegan condensed milk
- Drop of orange food gel / colouring
Ingredients for the cheesecake filling
- 125g of cashew nuts (see step 1)
- 250g of vegan cream cheese
- 75g of icing / powdered sugar
- 2 teaspoons of orange extract / orange flavouring
- 50g of coconut cream
- 2 tablespoons of orange curd
- Drop of orange food gel
Ingredients for the decorations
- 50g of desiccated coconut
- Fresh orange slices
- 220ml of dairy-free whipping cream + drop of orange food gel
Instructions
Method (base)
- Grease a 6 hole loose base / push up cookie cup tin with some dairy-free butter.
- Add the dairy-free butter 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 into a blender / food processor and blend until fine. Pour the biscuit crumbs and desiccated coconut 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. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.
- Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or spoon. 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 aside whilst you make the orange curd.
Method (orange curd)
- In a small bowl, add in the corn flour and water. Stir together into thick paste.
- Add the cornflour paste, dairy-free butter, sugar, orange juice, orange zest, condensed milk and a drop of orange food gel (optional) into a medium sized saucepan.
- Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
- Pour the curd into a heat proof jar or bowl, cover and place aside to cool down.
- You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken. If it’s too thick, whip in some orange juice to loosen.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, orange extract / flavouring, coconut cream, orange curd and small drop of orange food gel to give a very subtle orange colour. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Equally pour the mixture into each tin. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.
- Optional: Swirl some orange curd on top of each cheesecake before chilling.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
- Pour some desiccated coconut on a plate then gently roll the sides of the cheesecakes in the coconut to cover. TIP: Do this while the cheesecakes are still firm to prevent them squishing.
Method (toppings)
- Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) along with a small drop of orange food gel until it holds a peak.
- Transfer the cream into a piping bag fitted with a medium round tip nozzle.
- Pipe a swirl on top of each cheesecake.
- Fill the swirl with some orange curd. Optional: you can even drip some down the edges of the cheesecakes using a piping bag and snip off the tip.
- Finish with a sprinkle of more coconut, and a orange slice on top.
- Serve and enjoy.
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
Coconut cream: You want to only use the thick white cream out of a can of coconut milk. Chill the cream overnight, drain out the clear liquid and only use the thick white cream.
- Prep Time: Overnight
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
This looks so good. What a great combination of flavors!
Thanks for sharing! Does it keep long?