This no-bake fig and orange cheesecake is vegan, gluten free, refined sugar free, and the perfect dessert for any party! It is incredibly creamy and made with delicious warm spices and citrussy flavors. Topped with beautiful fig slices, fresh blueberries, and roasted walnuts. This is a dessert you don't want to miss!
Are you ready to indulge in this fig and orange cheesecake!? I know I am! It's an easy vegan and gluten free no-bake dessert that takes only 20 minutes to prepare and the rest of the time is spent chilling in the fridge. The waiting game is the hardest part!
The crust is made with almond meal, seasoned with warm spices, and naturally sweetened with dates. The filling is made with vegan cream cheese, orange zest, vanilla extract, and maple syrup. The figs, blueberries, and walnuts make a beautiful garnish and give this cheesecake added textures and flavors. You seriously cannot go wrong with this plant based dessert!
This is the time of year that I go absolutely crazy for figs. Not only are they stunning, but they are incredibly tasty too! They have such a unique and sweet taste, wonderful texture, and come in many different varieties. No matter which one you choose though, they are sure to make your taste buds dance!
They are the perfect snack on their own but pair so beautifully in other dishes or desserts such as my Fig And Pomegranate Salad and my Fig And Walnut Loaf Cake With Cream Cheese Frosting. I highly recommend you give them all a try. They will not disappoint!
- Preparation time: 20 minutes
- Chilling time: 6-8 hours
For the crust:
- Almond meal
- Coconut oil
For the filling:
- Vegan cream cheese
- Coconut cream
- Maple syrup
- Vanilla extract
- Roasted walnuts
- Lavender leaves
How to make fig and orange cheesecake
- In a food processor, combine all ingredients for the crust: almond meal, coconut oil, chopped dates, and spices. Pulse until crumbly and sticky.
- Arrange the crust into a 9″ springform pan, press using wet fingers to form it into a solid crust.
- In a bowl, combine ingredients for the filling: cream cheese, coconut cream, cornstarch, maple syrup, vanilla extract, orange juice, and orange zest.
- Blend with a hand mixer for 1 minute.
- Pour the filling over the crust and spread evenly.
- Place it in the fridge for 6-8 hours, or even overnight.
- When firm and ready, garnish with fresh figs, blueberries, and roasted walnuts. Serve and enjoy!
Tips For Success And Variations
- This recipe uses a store bought coconut based vegan cream cheese but you can also use a tofu or cashew based cream cheese. Please note that the outcome and flavor will differ. You can also opt to make your own, however, the consistency may not be as smooth.
- You can use refined or unrefined coconut oil depending on how coconutty you want it to taste. I used refined coconut oil because it has a more neutral flavor.
- The cooling time is important! 6 hours in the fridge should be the minimum but it's best refrigerated at least 8 hours. Any less and the cheesecake will be too soft. I do not recommend freezing it to speed up the process.
- This no-bake fig and orange cheesecake is best eaten the same day but can be stored in the fridge for up to 3 days. Keep it in an airtight container.
- You can freeze this no-bake cheesecake for 1-2 months in an airtight and freezer safe container. Thaw in the fridge for a few hours when ready to eat again.
- Springform pan
- Food processor
- Electric mixer
- Mixing bowl
This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.
8 servings per container
Serving Size1 servings
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 11g 56%
- Sodium 103mg 5%
- Amount Per Serving% Daily Value *
- Potassium 164mg 5%
- Total Carbohydrate
- Dietary Fiber 4g 16%
- Sugars 16g
- Protein 8g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.