Vegan Chocolate Orange Mini Cheesecake

Dairy Free| Dessert| Gluten Free
April 01, 2026•2 min read

Servings: 6

Ingredients

Chocolate Base:

  • 2/3 cup pitted dates

  • 3/4 cup raw cashews

  • 1 tbsp cocoa powder

  • 1 tbsp orange juice

  • 1 tsp orange zest

  • 1 square (10g) 70% dark chocolate

  • pinch of salt

Orange Protein Cheesecake Filling:

  • 1 1/2 cups cashews, soaked in 1 1/2 cups water the night before making

  • 1/4 cup maple syrup

  • 1/4 cup orange juice

  • 1 scoop vanilla protein powder

  • 1 tbsp orange zest

  • pinch of salt

  • 1/4 tsp vanilla extract

Chocolate Topping:

  • 40g 70% dark chocolate

  • 2 tbsp crushed pistachios

  • 1 tbsp orange zest

Instructions

  1. Prepare the chocolate base by adding all of the base ingredients to a food processor.

  2. Process for 1 minute, then scrape the sides with a spatula and process for 30 seconds to 1 minute more until the mixture clumps together.

  3. Lightly grease a silicon or regular 6-cup muffin tin with a coconut oil or olive oil.

  4. Divide the base mixture into 6 equal portions and press the base mixture firmly into the muffin cups.

  5. Next, create the cheesecake filling. Be sure you have soaked the cashews in water for at least 6 hours, but preferably overnight before blending.

  6. Drain the cashews to get rid of any excess water after soaking and then add all of the cheesecake filling ingredients into a blender.

  7. Blend on low, increasing to a higher speed and continue to blend for 2-3 minutes until the mixture is completely smooth, thick, and creamy.

  8. Once blended, pour the cheesecake filling mixture evenly into the muffin cups to top the base layer.

  9. Smooth the top of the cheesecake filling mixture evenly into the muffin cups to top the base layer.

  10. Freeze for 8 hours.

  11. Once the cheesecakes have fully frozen, remove them from the muffin tin and set them on a large plate.

  12. Prepare the chocolate topping by melting the chocolate in a double boiler or small saucepan at very low heat.

  13. Once melted, pour the chocolate sauce over each mini cheesecake.

  14. Lastly, top each mini cheesecake with the crushed pistachios and orange zest.

  15. Place back in the freezer for 30 minutes so the chocolate can harden and keep in the freezer until ready to serve.

  16. Allow the cheesecakes to thaw at room temperature for 15 minutes before consuming.

Recipe and photo credit from: https://nutritioninthekitch.com/vegan-chocolate-orange-mini-protein-cheesecakes/

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