Around the holidays you may notice those little round chocolate treats that look like oranges. If you haven’t tried them, you should — they’re delicious. The tangy citrus pairs beautifully with chocolate, and in cheesecake form it’s irresistible. This chocolate orange cheesecake is raw, vegan, and very simple to prepare, making it a guaranteed crowd-pleaser.
If you want a special, healthier dessert to bring to a gathering or simply a refreshing summer treat, this is a great choice. It’s refined-sugar-free and gluten-free, yet rich, creamy, and satisfying—even for people who don’t normally reach for citrus desserts.
What you need to make Chocolate Orange Cheesecake
Cashews: Raw cashews form the creamy base of the cheesecake filling and give it that classic cheesecake texture.
Maple syrup: Provides natural sweetness; you can substitute another sticky sweetener if needed.
Cacao powder: Adds deep chocolate flavor and antioxidants.
Coconut oil: Acts as a stabilizer so the cheesecake firms up in the freezer. You can substitute cacao butter for a white-chocolate note.
Oranges: Any variety will work—use both zest and juice for the best flavor.
Walnuts: These make a flavorful, nutrient-dense brownie-style crust; other neutral nuts can be used instead.
Coconut flakes: Help bind the crust. If you dislike coconut, replace with extra nuts, seeds, or oats.
Chocolate: For melting and the final topping; choose a quality option you enjoy.
How to make the cheesecake
- Create the crust by pulsing the walnuts, coconut flakes, and maple syrup in a food processor until a sticky dough forms. Add water or milk, a tablespoon at a time, if needed to help it come together.
- Press the crust firmly into a pan and chill it in the freezer while you make the fillings.
- Blend the chocolate cheesecake layer: combine soaked cashews, cacao powder, maple syrup, melted coconut oil, and vanilla in a high-speed blender or food processor until completely smooth. Taste and adjust sweetness or chocolate to preference. Spread this layer evenly over the chilled crust and return to the freezer to set.
- Blend the orange cheesecake layer: combine soaked cashews, melted coconut oil, maple syrup, the solid part of canned coconut milk (for extra creaminess), vanilla, and the zest and juice from two medium oranges. Blend until smooth, taste, and adjust brightness or sweetness. Pour this layer over the chilled chocolate layer and smooth evenly.
- Melt the chocolate chips until glossy and smooth, then pour over the orange layer, tilting the pan to help it spread to the edges.
- Freeze the assembled cheesecake for at least two hours until firm. Remove from the freezer and let rest for several minutes before slicing into bars for the best texture.
How to store the cheesecake
Keep the cheesecake in an airtight container in the freezer. For the best texture, let the bars sit at room temperature for about 10 minutes before serving.
Chocolate Orange Cheesecakes
Ingredients
Brownie Crust
- 2/3 cup walnuts
- 1/3 cup coconut flakes
- 2 Tbsp maple syrup
- water or milk as needed
Chocolate Cheesecake Layer
- 1 1/2 cups soaked cashews
- 1/2 cup cacao powder
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted
- 1 1/2 tsp vanilla
Orange Filling
- 1 1/2 cups soaked cashews
- 1/4 cup coconut oil melted
- 1/3 cup maple syrup
- 1/4 cup canned coconut milk Solid part from top of can
- 1 tsp vanilla
- zest & juice from 2 medium oranges
Topping
- 1 cup chocolate chips
Instructions
Base
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Blend all crust ingredients in a food processor until a sticky dough forms. Add a tablespoon of water at a time if it needs help binding.
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Press the mixture into your pan and place it in the freezer while you prepare the fillings.
Chocolate Filling
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Blend the chocolate layer ingredients until completely smooth. Adjust sweetness or cacao level to taste. Spread over the crust and return to the freezer to firm.
Orange Filling
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Blend the orange filling ingredients until smooth. Taste and adjust the balance of citrus and sweetness, then pour the mixture over the chocolate layer and smooth it out.
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Melt the chocolate topping until glossy and pour it over the orange layer, tilting to spread evenly.
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Freeze for at least two hours, then remove and cut into bars. Allow them to sit a few minutes before serving for the best texture.