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
Nutrition information is automatically calculated, so should only be used as an approximation.
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