Mini Vegan Chocolate Orange Cheesecakes Recipe

Introduction

These Mini Chocolate Orange Cheesecakes are a delightful dairy-free treat combining rich dark chocolate with zesty orange flavors. Perfectly portioned for sharing or indulging solo, they offer a smooth, creamy texture on a crunchy cocoa biscuit base.

Ingredients

• 100g gluten-free plain biscuits (or regular biscuits)
• 2 tablespoons cocoa powder (for the base)
• 50g dairy-free butter or margarine
• 300g dairy-free cream cheese (such as Violife)
• 80g caster sugar
• 150g dairy-free dark chocolate (for the filling)
• 1/2 tablespoon orange extract (for the filling)
• 2 tablespoons cocoa powder (for the filling)
• 100g dairy-free dark chocolate (for the chocolate puddle)
• 20g coconut cream (thick white cream from a can of coconut milk)
• 2 teaspoons orange extract (for the chocolate puddle)
• Vegan chocolate orange segments (for decoration)
• Fresh orange zest (for decoration)

Instructions

1. Step 1: Line a cupcake tin with cupcake cases to prepare for the bases.
2. Step 2: Melt the dairy-free butter or margarine in a small saucepan over low heat, then remove from heat and pour into a medium heat-proof mixing bowl.
3. Step 3: Blend the biscuits and 2 tablespoons cocoa powder in a food processor until finely ground. Mix the crumbs into the melted butter until the texture resembles wet sand and holds when pressed.
4. Step 4: Press about 1 1/2 tablespoons of the biscuit mixture firmly into each cupcake case to form the base. Chill the bases in the freezer while preparing the filling.
5. Step 5: Whip the dairy-free cream cheese and caster sugar together until light and fluffy, about 5 minutes using a stand mixer or hand whisk.
6. Step 6: Melt 150g dairy-free dark chocolate with 1/2 tablespoon orange extract in a heat-proof bowl over a simmering pan (bain-marie). Stir until smooth then let cool slightly.
7. Step 7: Mix the melted chocolate into the cream cheese mixture, add 2 tablespoons cocoa powder, and whip until the mixture is rich, light, and creamy.
8. Step 8: Transfer the cheesecake filling to a piping bag, snip the tip, and pipe evenly over the chilled bases. Smooth tops and refrigerate for at least 8 hours or overnight.
9. Step 9: For the chocolate puddle, melt 100g dairy-free dark chocolate with 20g coconut cream and 2 teaspoons orange extract over a bain-marie. Stir until smooth and cool slightly.
10. Step 10: Spoon 1/2 to 1 tablespoon of the chocolate puddle on top of each cheesecake and spread gently to cover.
11. Step 11: Garnish each cheesecake with fresh orange zest and a vegan chocolate orange segment placed onto the wet chocolate so it sticks.
12. Step 12: Carefully peel away the paper cases or gently push cheesecakes from the tin before serving.

Tips & Variations

• Use a loose base cupcake tin for easier removal of cheesecakes.
• If you don’t have orange extract, substitute with finely grated orange zest or a little orange liqueur for a natural flavor.
• Press biscuit bases firmly to avoid crumble when eating.
• Try adding chopped nuts or vegan white chocolate chips into the filling for extra texture.

Storage

Store these cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the fridge overnight before serving. Reheat is not recommended due to the creamy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes without a piping bag?

Yes, you can spoon the cheesecake filling onto the bases and smooth the tops with the back of a spoon, though using a piping bag makes for a neater finish and is quicker.

Is it necessary to use dairy-free cream cheese for this recipe?

For this dairy-free version, yes. However, you can substitute with regular cream cheese if you are not avoiding dairy, but the texture and flavor will differ slightly from the original.

Mini Vegan Chocolate Orange Cheesecakes Recipe

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★★★★★

5 from 78 reviews

• Author: Harper
• Total Time: 8 hours 35 minutes
• Yield: 6 mini cheesecakes 1x
• Diet: Vegan

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Description

These Mini Chocolate Orange Cheesecakes are a delightful vegan and dairy-free treat featuring a rich cocoa biscuit base, creamy chocolate-infused cheesecake filling, and a luscious dairy-free chocolate orange topping. Perfectly balanced with vibrant orange extract and fresh zest, these cheesecakes combine indulgent chocolate flavors with a refreshing citrus twist, making them an ideal dessert for any occasion.

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Ingredients

Scale 1x2x3x

Base

• 100g gluten-free plain biscuits (or regular biscuits)
• 2 tablespoons cocoa powder
• 50g dairy-free butter or margarine

Cheesecake Filling

• 300g dairy-free cream cheese (e.g., Violife)
• 80g caster sugar
• 150g dairy-free dark chocolate
• 1/2 tablespoon orange extract
• 2 tablespoons cocoa powder

Chocolate Puddle Topping

• 100g dairy-free dark chocolate
• 20g coconut cream (thick white cream from a can of coconut milk)
• 2 teaspoons orange extract

Decoration

• Vegan chocolate orange segments
• Fresh orange zest

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Instructions

1. Prepare the Base: Line a cupcake tin or deep cookie cup tin with cupcake cases to get ready for the base. Melt the dairy-free butter or margarine in a small saucepan over low heat, then transfer to a heat-proof mixing bowl. Blend the biscuits and cocoa powder in a blender until fine crumbs form, then combine with the melted butter. Mix well until the texture resembles wet sand and holds shape when pressed. Press about 1 and 1/2 tablespoons into each cupcake case, compacting firmly with clean hands, then place the tin into the freezer to set while making the filling.
2. Make the Cheesecake Filling: In a mixing bowl, whip the dairy-free cream cheese and caster sugar until light and fluffy using a stand mixer with a balloon whisk attachment on high speed for about 5 minutes (or use an electric hand whisk). Using a bain-marie, melt the dairy-free dark chocolate with orange extract over a small saucepan of simmering water, stirring until smooth. Remove from heat and cool slightly. Add the melted chocolate to the cream cheese mixture and whip to combine. Incorporate cocoa powder and continue whipping until the mixture is rich in color and creamy in texture.
3. Assemble Cheesecakes and Chill: Transfer the cheesecake mixture into a piping bag, snip the tip, and pipe on top of the chilled biscuit bases. Smooth the tops and place the cheesecakes in the fridge to chill for at least 8 hours, preferably overnight, to set firmly.
4. Prepare the Chocolate Puddle: Melt the dairy-free dark chocolate with coconut cream and orange extract in a heat-proof bowl over a small saucepan of simmering water (bain-marie), stirring until smooth. Remove from heat and allow to cool slightly.
5. Finish and Decorate: Once chilled, carefully peel away the paper cases or push the cheesecakes out of the tin onto a serving plate. Spoon or drizzle 1/2 to 1 tablespoon of the cooled chocolate puddle over each cheesecake, smoothing it out gently. Grate fresh orange zest on top and place a vegan chocolate orange segment on the wet chocolate to help it stick. Serve and enjoy these elegant mini cheesecakes.

Notes

• For best results, use a loose-base cupcake tin to easily remove the cheesecakes without breaking.
• You can substitute regular biscuits if gluten-free is not needed, but the texture may vary slightly.
• Whipping the cream cheese mixture thoroughly ensures a lighter and creamier texture for the cheesecake filling.
• Chilling the cheesecakes overnight helps them set properly and enhances the flavors.
• The orange zest and chocolate segments add both flavor and attractive presentation to the finished dessert.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan

Keywords: vegan cheesecake, chocolate orange cheesecake, dairy-free dessert, gluten-free dessert, mini cheesecakes, no-bake cheesecake