Orange Dreamsicle Cheesecake {Vegan, Paleo}

Orange + vanilla cream is an absolute DREAM.

Now I get why they call it DREAMSICLE! I’m dying over this Orange Dreamsicle Cheesecake!!

This dairy-free vegan/paleo ‘cheesecake’ is brought to you by the magic of cashew cream. And I have a feeling this will easily become your FAV orange dessert ever.

Orange Dreamsicle Cheesecake PrettyPiesOrange Dreamsicle Cheesecake PrettyPies vegan/paleo

LET THEM (me) EAT (cheese)CAKE!

I had to practically BEG my son to let me make him a pretty pie for his birthday, lol. He wanted a break from the raw cakes I make all the time, so I agreed to make him actual, real cupcakes for his party. Like with sugar and everything (gasp!).

But I SO wanted to make a new cheesecake (MY FAVORITE THING IN THE WORLD) — especially since I couldn’t have a single bite of the cupcakes I made him (because they were full of oats, which tear up my stomach…. and more sugar than I can handle).

Well, he begrudgingly agreed, ha. And the whole family was SO glad he did. This cheesecake was declared to be one of my TOP, best, crazy good, most delicious recipes EVER. Just ask my hubby 😉

Orange Dreamsicle Cheesecake PrettyPies vegan/paleo

Dream On

I had pretty high expectations for this cake. And I wasn’t sure I could achieve the bold orange flavor that I wanted without having to go out and buy orange extract, or use frozen orange juice concentrate. But it happened!!

How? 3 navel oranges (for LOTS of fresh zest), and 1/3 cup of freshly squeezed orange juice. That’s all you need to give this cake AMAZING orange-y flavor. [TIP, use a microplane. Seriously life-changing.]

And just like my other cheesecake recipes, it’s SUPER easy to make (just blend & chill.) AND I’ve even learned a trick to speed up the process {see recipe below! 🙂 }Orange Dreamsicle Cheesecake PrettyPies

Orange Crush

Can you believe the color of these oranges? #hearteyes! The pretty orange slices give it a POP of color. So beautiful.

And to give the cheesecake filling itself a pretty little boost, I added turmeric! You can’t taste it, but it gives the cake a wonderful golden glow (instead of being a plain beige). Pretty, isn’t it?

Orange Dreamsicle Cheesecake PrettyPies

Dream Believer

If you love orange flavor, believe me, you’re gonna LOVE this cheesecake. Get ready to taste what DREAMS are made of.

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If you make it, be sure to tag me on FB @ Pretty Pies or Insta #prettypies =D I LOVE seeing your creations!

Orange Dreamcicle Cheesecake

Dreamy creamy raw cheesecake bursting with orange flavor! You won't miss the dairy!
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Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10 slices



  • 1 1/4 cup almonds
  • 3 medjool dates - about 1/3 cup
  • Pinch of Himalayan pink salt
  • Orange slices (from about 1/3 of an orange) - for decoration
  • Splash of water to help blend, if needed

Orange Cheesecake Filling

Optional: Whipped Coconut Cream


To make the crust:

  • Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help coming together.
  • Press crust into a parchment-lined 7" springform pan. Press the dough up the sides about 3/4".
  • Decorate the perimeter with orange slices to make it pretty!

To make the cheesecake:

  • Soak the cashews. (overnight in a bowl of water left on the counter. OR soak in HOT water (brought to a boil first) for 2 hours.) Drain, rinse and shake cashews dry.
  • Place cashews in food processor and blend for several minutes until smooth.
  • Scrape down sides and add remaining ingredients (Except the coconut oil)
  • Stream in the melted coconut oil & blend well. Taste and add more sweetener or zest, if needed.
  • Pour cheesecake filling over crust and smooth with a spatula. Garnish the top with orange slices.
  • Cover with foil and set in the freezer for 3 hours to solidify. Then transfer to the fridge until set (about 1-2 hours).
  • When it's ready, add coconut whipped cream (see video below) and orange zest -- however much you like. Enjoy!


I used a 7" springform pan to make this cheesecake tall and pretty. If you use a larger pan, your layers and cake will be flatter/shorter.
Keep refrigerated (for a week or so) or refrigerated for 1-2 months (tightly covered).
To make whipped coconut cream, see my 1 minute video tutorial to see how easy it is! You can sweeten with just a few drops of stevia or 1-2 tsp maple syrup.
Tried this recipe?Tag #prettypies!


    • Carrie Lynn M. Wasson

      Yes, I think I sent her wild orange (among others) essential oils to try in her recipes. I’m definitely going to be using some!

      • Emily

        Yes definitely! Thank you, Carrie Lynn!! I’m loving the essential oils. Did you happen to see I made my Instant Lemon Mousse recipe with lemon oil?

        Orange oil would be perfect for this cheesecake! Or some orange mousse. Yum! I’ll have to do more experimenting.

  • Mandy

    This recipe is delicious! Creamy, smooth, velvety, and rich. Full of orange and vanilla goodness! A great balance of flavor, just the right amount of sweetness, and I recommend making it with the whipped coconut milk on top! The more of these recipes I try I keep thinking they’re my favorite and this one right now is my favorite!!!

    • Emily

      Awesome! So happy you liked this one too! You sound like me — so any new recipes become my favorite, haha! 😉 But this one is definitely a keeper on the fav list for me. So yummy! Orange & vanilla is such a great combo. I need to make more orange desserts this summer!

  • Jeanne

    re: Coconut milk. How big is the can you use? (in ounces, please).
    Also, do you have any nutritional values for this recipe? The millions of us on insulin pumps NEED that info. Thanks for the recipe! It sounds great.

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