Mini Orange Cheesecakes (vegan)


Happy Labour day everyone!

To celebrate this bank holiday I decided to prepare some mini cheesecakes for my friends, especially one that I haven’t seen in ages and that absolutely LOVES cakes!

 “Cheesecakes with no cheese… it makes no sense!”  This is what I thought when I saw a few vegan recopies of cheesecakes on the net. I finally tried to make my own vegan cheesecake and I think it tastes really good!

Here are the ingredients (3 mini cheesecakes):

For the base:

  • 8 dates
  • 4 spoons of nuts (I chose walnuts and almonds)
  • 1 spoon of vegetable oil
  • 4 spoonfuls of flakes (I used buckwheat flakes)
  • 2 spoons of agave syrup.
  • 5 drops of orange extract

For the cream:

  • 100g firm tofu
  • 2 spoonfuls cashew spread (or 4 spoons of cashew nuts after you let them soak in water overnight)
  • 1 spoons of vegetable milk
  • 1 spoon of agave syrup
  • Half a lemon juice
  • 5 drops of orange extract


  • Orange Jam

Put all the base ingredients in a food processor and mix. Put the paste in the muffin tin and push it against the sides, giving it the shape of a vase.

 11208704_10206708894025010_165440544_n 11212346_10206708894065011_287854710_nThen put in the food processor all the cream ingredients  and mix. Pour the cream in the nuts vases using a spoon, then add a little bit of orange jam on the top.

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Mix it carefully to the cream then put the muffin in in a pre-heated oven at 180° for 30 minutes.


Let cool in the fridge then serve cold.


One more suggestion: You can serve it with some warm orange jam couli (1 spoon of orange jam in 1 spoon of water in a saucepan.

Easy right?

Hope you’ll enjoy!

Have a nice week-end!


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One thought on “Mini Orange Cheesecakes (vegan)

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