Citrus Cheesecake (V)
Citrus Cheesecake (V)
If you love oranges, grapefruit, lemons, or limes, then you need to try this citrus cheesecake recipe! Let’s make a deliciously citrusy, wonderfully refreshing cheesecake that also happens to be completely vegan. This refreshing dessert is oh so perfect for summer.
If you love oranges, grapefruit, lemons, or limes, then you need to try this citrus cheesecake recipe! Let’s make a deliciously citrusy, wonderfully refreshing cheesecake that also happens to be completely vegan. This refreshing dessert is oh so perfect for summer.
What takes this citrus cheesecake recipe to the next level is adding sliced fruit on top for an extra boost of flavor. I even take it one step further by sprinkling sugar on top and charring it lightly with a blow torch, but this is totally optional. However, that final step does add another dimension of flavor that I really, really like!
TELL ME MORE ABOUT THIS CHEESECAKE
The idea for this delicious sumo orange cheesecake comes from my love for the summer citrus season! Key lime gets all of the attention in the summertime, but what about the other citruses? Originally this was going to be just a sumo orange cheesecake, however I really liked the idea of adding grapefruit and lemon to create a more complex flavor. I love this recipe because it’s highly adaptable: you can use any citruses that you like for this cheesecake!
This vegan cheesecake is made of wholesome ingredients like cashews, maple syrup, citrus juice, and coconut cream. If you’re a baker, you might already have these ingredients in your kitchen already. Once you have the ingredients, just whip out your blender and get ready to make your citrus cheesecake!
KEY INGREDIENTS
raw cashews, soaked overnight
coconut cream
fresh citrus juice
maple syrup
vanilla
cornstarch
citrus zest
IS THIS CHEESECAKE BAKED?
Yes, this vegan citrus cheesecake recipe is baked. Traditional cheesecake is baked, too.
Once the cheesecake is finished baking, it will need to set in the fridge for at least 8 hours before serving.
HOW DO YOU MAKE THIS CHEESECAKE?
For the crust: Combine all ingredients in a small bowl. Press the mixture into the bottom of the pan. Bake for 10-15 minutes until the top is lightly browned. Set aside to cool.
For the filling: Soak the cashews overnight. Add all of the filling ingredients to a blender and blend until very smooth. Pour the filling on top of the graham cracker crust. Bake in the oven for about 30 minutes, until the sides are a little dry but the center is still a little bit "jiggly". Remove from oven and cool before transferring to the fridge to chill overnight, uncovered.
For the citrus topping: When ready to serve, arrange the slices of citrus on top of the cheesecake. Optional: If you'd like to bring out the flavors of the fruits even more, sprinkle 1 tbsp of sugar on top and carefully char the top with a blow torch.
HOW LONG DOES THIS TAKE TO MAKE?
There are three steps to making this vegan citrus cheesecake at home:
Make the crust, which is about 15 minutes
Prepare the filling, which takes about 10 minutes
Bake the cake, with is about 30 minutes
Refrigerate the cheesecake overnight to set
In total, this recipe will take about an hour to make, not including the overnight rest time.
DO I HAVE TO USE A BLOW TORCH?
Nope! If you don’t have a blow torch or if you simply don’t want to use it, then you can omit that final step. This citrusy vegan cheesecake tastes great all on its own. I do like placing the citrus on top and blow torching it for added flavor, though.
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Citrus Cheesecake (V, GF)
Ingredients
- 1 c graham cracker crumbs (about 1 sleeve)
- 3 tbsp vegan butter, melted
- 1/2 tsp white sugar
- 1 c raw cashews, soaked in water overnight (or in boiling water for 1 hr)
- 1 c coconut cream
- 1/2 c fresh citrus juice*
- 1/2 c maple syrup
- 1/2 tsp vanilla
- 2 tbsp cornstarch
- 2 tsp fresh citrus zest**
- 1 sumo orange, supremed and sliced
- 1 lemon, supremed and sliced
- 1 grapefruit, supremed and sliced
- Optional: 1 tbsp sugar
Instructions
- Preheat oven to 325 F. Line an 9x5" loaf pan with parchment paper.
- Combine all ingredients in a small bowl. Press the mixture into the bottom of the pan.
- Bake for 10-15 minutes until the top is lightly browned. Set aside to cool.
- Preheat oven to 350 F.
- Drain the cashews.
- Add all ingredients to a blender or food processor and blend until very smooth.
- Pour the filling on top of the graham cracker crust. Spread it so it's even.
- Bake in the oven for about 30 minutes, until the sides are a little dry but the center is still a little bit "jiggly".
- Remove from oven and cool for about 10 minutes before transferring to the fridge to chill overnight, uncovered.
- When ready to serve, arrange the slices of citrus on top of the cheesecake.
- Optional: If you'd like to bring out the flavors of the fruits even more, sprinkle 1 tbsp of sugar on top and carefully torch the top with a blow torch.
- Store the cheesecake in the fridge in an airtight container for 1-2 days.
Notes
*I used fresh squeezed sumo oranges, but you can use any combination of citrus fruits that you like! Try grapefruit, limes, mandarins, etc.
**I used sumo orange zest, but use whatever you'd like!
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!