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Orange Dreamcicle Cheesecake

Dreamy creamy raw cheesecake bursting with orange flavor! You won't miss the dairy!
Prep Time30 mins
Total Time30 mins
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.