Chocolate Orange Cheesecake Pots (gluten free, dairy free and vegan)
My gluten free, dairy free and vegan chocolate orange cheesecake pots are the perfect festive dessert that everyone can enjoy! They combine a buttery biscuit base with a chocolate orange flavoured cheesecake topping, served in individual pots. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which dairy free cream cheese do you use?
I personally find that the Violife Original creamy cheese works best for this particular cheesecake recipe. If you can’t get your hands on the Violife cream cheese, any dairy free original cream cheese alternative would work.
Which dairy free cream do you use?
For this recipe I used the Elmea plant based double cream. This cream does have a ‘may contain milk’ warning on so is not suitable for milk allergy sufferers (I’m only intolerant!) but any other dairy free double cream would work. Alternatively, if you are not from the UK and are unable to get your hands on any dairy free double cream, dairy free heavy whipping cream would also work for this recipe.
Which biscuits do you use?
Most UK supermarkets sell a Free From digestive alternative. I used 2 packets of these for the base.
What dairy free chocolate orange do you use?
I use the Asda Free From Chocolate Orange Segments.
How long do I need to leave the cheesecake to set?
They will need at least 4 hours in the fridge to set, but ideally should be left overnight.
Chocolate orange cheesecake pots
Ingredients
For the base
- 160 g gluten free digestive biscuits
- 75 g dairy free butter (melted)
For the filling
- 125 ml dairy free double cream (See FAQs)
- 200 g dairy free cream cheese (See FAQs)
- 60 g icing sugar
- 150 g dairy free chocolate (melted)
- 2 teaspoons orange extract
- 1 pack dairy free chocolate orange segments (See FAQs)
- Zest of 1 orange (for decoration)
Instructions
Make the base
- Using a rolling pin (or food processor), crush the biscuits to form crumbs and then mix together with your melted dairy free butter. Press the biscuit and butter mixture firmly into the base of your 4 individual ramequins and place in the fridge while you make the filling.
Make the filling
- Pour your dairy free double cream into a bowl and whisk until it starts to thicken (a couple of minutes). In a separate bowl add your dairy free cream cheese and icing sugar and whisk until combined (this should only take around a minute).
- Add the thick double cream mixture to the cream cheese mixture, continuing to whisk until everything is combined. Mix your dairy free melted chocolate with orange extract and then pour into your cheesecake filling, mix until combined (make sure not to over whisk as it can cause the dairy free ingredients to curdle).
- Spoon the filling onto the biscuit base of each ramequin and smooth the top with a knife. Decorate with the chocolate orange segments (I melt half and drizzle this over the top) and grated orange zest (ideally leave overnight as the dairy free ingredients mean the cheesecake isn’t quite as firm as one containing dairy so needs slightly longer).
- Serve cold and store in the fridge for up to 4 days.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice