Orange & Pistachio Mini Cheesecakes


Orange & Pistachio Mini Cheesecakes

I'm well known for my cheesecakes and wanted to make something a little different than my usual chocolate based recipes. These are raw, gluten free and a cute little dessert to serve to your guests.
Course Dessert
Keyword cheesecake, dairy free, orange cheesecake, pistachio
Servings 6 cheesecakes



  • 100 g nuts I used mixed nuts
  • 2 tbsp syrup I used date nectar
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • pinch of sea/pink salt


  • 150 g cashews (raw unsalted) Soak overnight or for 30 minutes in just boiled water. Drain before use.
  • 1 tsp vanilla extract
  • 100 ml coconut oil melted
  • 1/4 cup syrup I used maple for the filling
  • 1 large orange juiced and the zest
  • 1/4 tsp spirulina Gives green colour. Optional
  • 2 tbsp chopped pistachios



  • To a food processor/blender add the nuts and salt. Blend until the nuts resemble large breadcrumbs. Now add the syrup, vanilla and oil. Blend again until all the ingredients are combined.
    Using mini loose bottom tins add about 2 tsp of the mixture and press down with a spoon or shot glass. Set aside while you make the topping.


  • Drain the cashews and them to a blender. Also add the orange juice, oil, syrup, vanilla and spirulina (do not use too much or the cheesecakes will be dark green).
    Blend until you have a thick, lump free cream. This may take a few minutes depending on your blender. Scrape the sides and blend again if you have any lumps.
    Stir in the zest and chopped nuts. Now pour equally into each tin over the base. Freeze for at least two hours to set.
    Remove from the tins while still frozen so they keep their shape. Store in the fridge.
    I decorated mine with dried orange, whole pistachios and a sprinkle of cinnamon. Enjoy!



TIP: Let the cheesecakes freeze for 2 hours (minimum) and then remove from the tins. If you try and remove them when they’re defrosted they don’t come out as well. I made 6 mini cheesecakes but you can put the ingredients into a large 6/7″ tin to make one. I always use a loose base tin to make it easier to remove the cheesecake.
Author: Self taught cook, Blogger, YouTuber, Recipe Maker & Advisor. Living with liver disease & healing through a vegan diet.

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