Raw Orange Creamsicle Cheesecake Cups {Vegan And Gluten Free}
Raw Orange Creamsicle Cheesecake Cups {Vegan And Gluten Free} – so simple to make, with creamy texture and fresh citrus flavor. Cute mini desserts for people, who like vegan desserts.
Hey guys, how was your Valentine’s Day?
Mine was ok, we had a relaxing night at home.
As I previously promised, these is another raw dessert recipe and this one is pretty cool!
I made them for Christmas, but then I had no time to share the recipe. And I decided not to rush it, because if you are a “citrus lover”, you can actually make these year round. I love how easy to make they are!
Made with cashew cream, coconut oil, fresh squeezed orange juice, orange zest and sweetened with maple syrup. All ingredients are easy to find and taste great together!
The “crust” for these Vegan Raw Orange Creamsicle Cheesecake Cups is made with prunes and walnuts. (You can use dates instead of prunes, but I haven’t been using dates lately. Prunes have less sugar, which I love).
The “batter” for these Raw Orange Creamsicle Cheesecake Cups is pretty similar to the one I used for my Raw Blood Orange Cheesecake Squares. I’ve seen people add coconut cream to similar batters, but I just prefer to leave it out.
Made in a muffin tin, these mini vegan cheesecakes are the perfect size. And bite-sized desserts are the-cutest, aren’t they?
I did not use and cupcake liners, because I wanted the outside of these Raw Orange Creamsicle Cheesecake Cups to be smooth.
I placed some parchment paper strips at the bottom of each cup. This makes the removal from the muffin tin so easy!
When ready to remove, you can heat the tin for 30 seconds with a hairdryer or just let it sit at room temperature for 10 minutes (no more than that) and just pull the strips to remove the cupcakes.
I recommend that you keep the cupcakes frozen.
I topped these Raw Orange Creamsicle Cheesecake Cups with orange zest, hemp seeds and cocoa nibs, but leaving them plain is ok.
RAW ORANGE CREAMSICLE CHEESECAKE CUPS {VEGAN AND GLUTEN FREE}
Ingredients
INGREDIENTS:
- FOR THE CRUST:
- 1 cup pitted prunes — (pitted dates could be used)
- 1 cup walnuts
FOR THE CHEESECAKE:
- 1 1/2 cups raw cashews — , soaked in water for at least 6 hours
- 1/2 cup orange juice
- zest from 2 medium oranges
- 1 tsp lemon juice
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil — , cooled to room temperature
- pinch of salt
FOR GARNISHING:
- hemp seeds
- cacao nibs
- orange zest
Instructions
FOR THE CRUST:
-
Add prunes to a food processor. Blend until small bits are formed. Remove from food processor.
-
Add walnuts and pulse until very small pieces are formed.
-
Add prunes and pulse a few times, until combined.
-
You can lightly spray a muffin tin with oil spray.
-
Place a strip of parchment paper at the bottom. Add about 1 tbsp of the crust mixture and pack to the bottom of the muffin tin.
-
Refrigerate until you are ready with the cheesecake batter.
FOR THE CHEESECAKE:
-
Rinse and drain cashews.
-
In a blender, combine cashews, coconut oil, orange juice, orange zest, lemon juice, salt and maple syrup. Blend until smooth and creamy.
-
Pour mixture into each muffin slot, filling almost to the top.
-
Freeze until hard for at least 4 hours.
-
When ready to remove from the muffin tin, you can either carefully heat the outside of the tin with a hair dryer for 15-30 seconds, or using a small knife, loosen the cheesecake, when pull the parchment strips to take it out.
-
Garnish and serve.
-
Keep frozen.
Nutrition Information
Calories: 307, Fat: 22g, Saturated Fat: 9g, Sodium: 3mg, Potassium: 306mg, Carbohydrates: 25g, Fiber: 2g, Sugar: 15g, Protein: 4g, Vitamin A: 135%, Vitamin C: 5.6%, Calcium: 38%, Iron: 1.5%
You May Also Like:
Raw Prune And Maca Truffles Recipe
Raw Blood Orange Cheesecake Bars
Mini Chocolate Cupcakes With Coconut Whipped Cream {Vegan}
Mini Chocolate Cupcakes With Whipped Coconut Cream
No Eggs No Milk No Butter Chocolate Layer Cake Recipe
I’m loving your raw recipes, Mira! I really need to try this! I’m loving the orange creamsicle combo. And that date crust sounds so delicious, too. What a gorgeous dessert!
Oh yaaay! You are totally convincing me I absolutely MUST stop everything I’m doing and get on the raw cheesecake train immediately! The last recipe was gorgeous and so is this one! I’m loving all the citrus and the cashew cream in here!! I bet these taste even better than they look! Just fabulous, Mira! Glad you guys had a nice Valentine’s day in – those are my favorite. Cheers, dear!
P.s. Pinned of course!
Everything is better when bite sized! I love that these are raw and vegan. You are so creative!
These are so beautiful Mira, and I would never guess that they were raw (or vegan!) just by looking at them. Glad you had a nice Valentine’s Day!
These look amazingly delicious! The creamsicle flavor sounds so delicious, and no baking is always a plus in my book 🙂 wish I was digging into one of these!
It’s amazing what you can do with cashews! These look SO like regular cheesecakes!
I love decadent-tasting ‘raw’ treats. Have you ever tried regular cashew cheese?
Hope you and the family are well. We’re registering the boy today! I hope he behaves 😉
Your raw desserts are so easy to make and I love them! Please keep sharing more. This is delicious!