Your whole food, plant-based life.

Raw Orange Chocolate Vegan Cheesecake Revisited

A funny thing happened when my publisher sent me a copy of my latest book to proof. I really disliked one of the pictures. I took it a couple of years ago, when I was just learning how to shoot food. There was a lot of trial and error at that point and this photo was in the error category.

I made the decision. I needed to reshoot the vegan cheesecake. Since I was reshooting, I decided to redo the recipe, too. The original raw “cheese” cake was good but I wanted to lighten up the texture a bit. I also wanted a little more orange flavor. I am pretty darn happy with the results.

 

You will want to make this cheese cake the night before for proper setting up. Think of it as a make a-head dessert. You can add the extra layer of crumbs either on top or in the middle. I kind of like the way it looks in the middle!

Susan’s Note

If you want to use the crust as a layer (like photo), you will need to pour half the filling mixture into the pan and place it in the freezer for a bit (DO NOT LET FREEZE) to let it set up. Sprinkle crust over bottom layer then carefully pour in the remaining filling mixture.

Share Via
Share on Pinterest
Share with your friends










Submit


69 Comments

  1. Mayra wrote on May 20, 2016

    Hi,

    Nice recipe, however I don’t see the cheese in the ingredients or procedure? Can you help me please? Thanks 🙂

    Reply
    • Susan wrote on May 20, 2016

      Hi, Mayra, It is a vegan cheese cake. There is no traditional cheese. We use cashews to replicate the texture and flavor. Cheers!

      Reply
  2. Diana wrote on January 17, 2016

    My son in-laws birthday dinner and he loves cheesecake. I’d never tasted ‘raw cheesecake’ but his mother made an amazing one for Christmas dinner and I wanted to have a go. This recipe caught my attention straight away because it looked fairly simple and the orange chocolate combination just spoke to me. I have to say, I had to google lots of things before I started, but I gave it a go and it was a huge hit. My first foray into this type of cooking and I loved it. Shouldn’t have told my husband and son what was in it, because they’re not too sure about it, but the birthday boy was sold. Definitely a keeper.

    Reply
    • Susan wrote on January 17, 2016

      So glad you liked it. It does require different thinking, no? Cheers!

      Reply
      • Diana wrote on January 17, 2016

        It didn’t for me. My husband was a little unsure of the cashew component and then, because of hay fever had a hard tasting much – although he did get the tang of the ginger and the sweetness of the orange. But my younger gpdaughter told me it was the best she’d tasted.

        Reply
  3. Marita wrote on December 26, 2015

    Hi Dusan,

    I’ve made this cake a couple of times, and love it – the ginger is genius! Do you think it would possible to freeze portions of it increase its longevity?

    Thanks,
    Marita

    Reply
    • Susan wrote on December 29, 2015

      Hi, Marita, Yes, it should freeze ok. It may develop little ice crystals but will still taste great. Cheers!

      Reply

Post a Comment

ooter(); ?>