Chocolate Orange Cheesecake You Can Prepare in Less Than 15 Minutes
I LOVE quick easy desserts you can throw together in less than 15 minutes, that are both sinfully delicious, and gorgeous to look at. This simple raw chocolate orange cheesecake ticks all the right boxes for me, and I am getting so many emails from excited readers who have made it that I had to share it here as my last recipe of the year.
I know we always think of cranberries, pecans, pumpkins, and sweet potatoes as our holiday staples, but I enjoy adding oranges into the mix.
I don’t know about you, but I am a huge fan of chocolate and orange, and this recipe exploits the potential of that combination in spectacular fashion. This cake is rich and chocolately with just the right amount of orange, the crust is rich and chewy, and the creamy filling just melts in your mouth.
But the best thing about this cake is how quick and easy it is! You just throw the crust ingredients in your food processor and press down into the tin. Then blend the filling in your Vitamix, pour and freeze. It takes literally less than 15 minutes to make the cake, and overnight to freeze.
I always serve this with raw vanilla cashew cream, shaved vegan chocolate, and orange zest. Either way, this cheesecake is dressed to impress.
Happy holidays to you and your family!
Raw Chocolate Orange Cheesecake
- 1 cup raw almonds
- 1/2 cup chopped pitted dates or more if needed
- 1/4 cup raw cacao powder
- 3 cups raw cashews soaked for 2 hours
- 1 cup organic unrefined coconut oil
- 3/4 cup raw agave nectar
- ½ cup raw cacao powder or unsweetened cocoa powder
- 1 cup freshly squeezed orange juice
- 1 tsp orange zest
- 1/4 tsp natural alcohol free orange flavour
- pinch Celtic sea salt
To Make the Crust:
- Place the almonds, dates and cacao powder in your food processor until well combined.
- Roll this mixture into a ball (you might need a few more dates).
- Grease a 9 inch springform cake tin with coconut oil.
- Press the crust into the bottom of the pan and set aside.
To make the filling:
- Place all of the filling ingredients into your Vitamix and blend until rich and creamy. You will need to use your tamper.
- Pour the filling into the tin.
- Cover this tin with aluminum foil and place in the freezer for at least 8 hours.
- Before serving, allow the cake to defrost for an hour and then place in the fridge.
- **Note: because of the coconut oil this cheesecake will melt if left out in the heat.
To serve – remove cake from tin, cut into slices and serve with raw cashew cream, shaved raw vegan chocolate, and orange zest. YUMMO!
Tess Masters, AKA “The Blender Girl” writes a quirky blog called Healthy Blender Recipes, sharing super quick and easy allergy friendly vegetarian, vegan, and raw recipes using a blender, mixer or food processor. All of her healthy recipes are gluten free, and utilise whole foods and natural flavourings and sweeteners. Many of the recipes are also dairy free, egg free, nut free, and soy free. You can search for recipes for specific diets or food allergies by using the handy clickable icons on her website.