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Pistachio Orange Mini Cheesecakes

Pistachio Orange Mini Cheesecakes

Prep: 20 min
Cook: 0 min
Total: 20 hr 20 min
Servings: 6

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.

Author Aaron Calder Vegan
by Aaron Calder Vegan
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 6 Mini Cheesecakes (6 Servings)
Needed Kitchenware: Blender, food processor (optional), 6 ~2-inch round mini cake pans with removable bottoms, freezer
  • 100 g mixed nuts, unsalted
  • pinch of sea salt or pink salt
  • 2 tbsp date nectar, or other syrup like maple
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 150 g cashews, raw and unsalted (soaked overnight in lukewarm water or 30 minutes in just boiled water)
  • Juice from 1 orange
  • 100 ml coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • (optional) ¼ tsp spirulina powder for color
  • Zest from 1 orange
  • 2 tbsp chopped pistachios
  • (optional) Spinkle of cinnamon
  • (optional) Dried orange slice
  • (optional) Whole pistachios
Recipe Directions


  • To a food processor or blender add the nuts and salt. Blend until the nuts resemble large breadcrumbs.
  • Now add the syrup, oil, and vanilla. Blend again until all the ingredients are combined.
  • Using 6 mini, removable bottom tins, add about 2 tsp of the mixture and press down with a spoon or shot glass. Repeat to fill all 6. Set these aside while you make the topping.
  • Drain the cashews and add them to a blender. Also add the orange juice, oil, syrup, vanilla, and spirulina powder.
  • 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!

You can substitute the date nectar for other syrup like maple syrup.

Recipe video

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Recipe nutrition

Nutritional Information

Yield: 6 Mini Cheesecakes
Servings: 6
Information per serving:
Energy: 506 kcal
Carbohydrate: 26.8 g
Protein: 8.2 g
Fiber: 2.1 g
Sugar: 15.9 g
Fat: 42.4 g
Monounsaturated Fat: 13.4 g
Polyunsatured Fat: 4.6 g
Omega-3: 0.1 g
Omega-6: 4.5 g
Saturated Fat: 21 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 26.5 mg 6% DV
Folate: 21.2 µg 5% DV
A: 376.9 IU 16% DV
B1: 0.2 mg 21% DV
B2: 0.3 mg 26% DV
B3: 0.8 mg 6% DV
B5: 0.5 mg 9% DV
B6: 0.2 mg 14% DV
B12: 0 mg 0% DV
C: 7.9 mg 11% DV
D: 0 IU 0% DV
E: 2.2 mg 14% DV
K: 14.1 µg 16% DV
Calcium: 45.2 mg 5% DV
Copper: 0.9 mg 99% DV
Iron: 2.3 mg 13% DV
Magnesium: 126.4 mg 39% DV
Manganese: 1.1 mg 61% DV
Phosphorus: 241.6 mg 35% DV
Potassium: 640.4 mg 7% DV
Selenium: 75.5 µg 137% DV
Sodium: 32.2 mg 2% DV
Zinc: 2.5 mg 31% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Pistachio and Orange Mini Cheesecakes

Simple-to-make, no-bake, vegan, dairy-free, gluten-free, cheesecakes! So much to love with this recipe.

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