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Mini Baked Orange and Ginger Cheesecakes (vegan)
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Mini Baked Orange and Ginger Cheesecakes (vegan)

These Mini Baked Orange and Ginger Cheesecakes are the perfect pudding or afternoon treat. Best of all they are dairy and egg free!
Prep Time1 hr 15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: British
Keyword: cashew nuts, coconut cream, cornflour, ginger biscuits, maple syrup, non-dairy butter, orange
Servings: 18 portions


For the cheesecake mix

  • 120 grams cashew nuts
  • 250 grams coconut cream
  • 200 grams vegan cream cheese
  • 1 tbsp cornflour
  • 0.5 tsp vanilla paste
  • 125 millilitres maple syrup
  • 75 millilitres orange juice
  • 2 tsp orange zest

For the biscuit base

  • 200 grams ginger biscuits
  • 75 grams non-dairy butter

To decorate

  • candied orange slices (optional)
  • crystallised ginger (optional)
  • dark chocolate (optional)


  • Soak the cashew nuts in a bowl of boiling water for at least 45 minutes before draining thoroughly.
  • While the cashews are soaking, pre-heat your oven to 180C / 350F / gas mark 4 and line cupcake tins with 18 cupcake wrappers.

For the biscuit base

  • Crush the ginger biscuits with a rolling pin.
  • Melt the butter and pour over the crushed biscuits.
  • Stir thoroughly then divide the broken biscuit and butter mix between 18 cupcake cases. Pressing down firmly to ensure its well packed in the bottom of each case.

For the cheesecake mix

  • Place the cashews into a blender along with the coconut cream, vegan cream cheese, cornflour, vanilla, maple syrup, orange juice and zest. Blend on high until creamy and smooth.
  • Pour the filling between each of the cupcake cases and ensure they are all level.
  • Bake for 20 until the edges look slightly dry and just pulling away from the cupcake cases. The centres should be jelly-like but not runny.
  • Remove the cheesecakes from the oven and leave to cool completely in their cases.
  • Once cooled, place in the fridge for 30 mins - 1 hour to make sure they are firm.

To decorate

  • Carefully peel back the cupcake wrappers from the cheesecakes and place on to your serving plate.
  • Top with your choice of candied orange, crystallised ginger and dark chocolate.


These cheesecakes are best kept in the fridge until ready to serve. 
They will keep for up to 5 days.