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Orange Creamsicle Cheesecake

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Beautiful, light, creamy Orange Creamsicle Cheesecake decorated with beautiful flowers and oranges

~ raw, vegan, gluten-free ~

This recipe turned out just as I had imagined it in my head.  Beautiful, light, creamy, slightly sweet, and slap-me-into-next-Tuesday delicious!  Although cheesecakes are nothing new, I never grow tired of creating them.  This recipe is cashew-based which gives it that perfect creaminess and the citrus gave it, as Bob described, a real lightness.   And the crust…. man o’ man, this crust I think, has become one of my favorites.

Perfect creaminess Raw Gluten-free Creamsicle Cheesecake decorated with beautiful flowers and oranges

I created this pie for some friends of ours, Suzie and Harry. Of course, I had to apologize to their daughter, Sheila when she came to pick it up, as it was missing a slice.  I explained that in my house, one piece always gets sacrificed for the sake of photography. hehe

I have a little ritual that I do with just about every dessert I make.  I always, always, always, make a mini one alongside the main one.  So for example, when I made this cheesecake, I took a pinch of the crust and pressed it into a single-serving dish.  I then took about 1/4-1/2 cup of the batter and poured it over the crust and then used the remainder for the main cake.  This little one is always for Bob.  I also found this to helpful because once the dessert has firmed up in the fridge and is ready to eat… you have a sampler to try just to make sure everything turned out great before serving it to others.

You can decorate this cheesecake any way you wish.  I used edible flowers that I bought from Whole Foods.   I made this in Tucson when we were there and well, going out to the yard and picking cacti for decorating with wasn’t going to cut it.   So, I had to do my flower picking in Whole Foods. hehe  If you use fresh flowers, make sure that they are pesticide free!  Have a blessed day, I insist!


Yields 9″ springform pan

Amazing looking, mouth watering Creamy Raw Gluten-free Creamsicle Cheesecake


Cheesecake filling:

  • 3 cups (407 g) raw cashews, soaked for 2 hours
  • 2 cups (480 g) fresh orange juice
  • 1/4 cup (65 g) maple syrup
  • 2 tsp (10 g) liquid vanilla
  • 1/4 tsp (2 g) Himalayan pink salt
  • 3 Tbsp (19 g)  sunflower lecithin powder or liquid
  • 3/4 cup (148 g) coconut oil, melted



  1. In the food processor, fitted with the “S” blade, pulse the oats, almonds into small pieces.
    • Add coconut, stevia, coconut butter, and salt.
    • Process all ingredients until the crust starts to rise on the sides of the bowl.
    • Be sure to stop and scrape the sides down.
  2. Assemble the Springform pan with the lip of the disk facing down.  This will help you when removing the cheesecake from the pan, not having to fight with the lip).  Lightly grease the pan with coconut oil or line with plastic wrap.
  3. Distribute the crust evenly on the bottom of the pan, using even and gentle pressure.   You can either make the crust just on the bottom of the pan or you can also bring it up the sides.  It is up to you.
  4. Set aside while you make the cheesecake batter.


  1. After soaking the cashews, drain and rinse.
    • You can skip the soaking process if pressed for time. If you do, you can omit the lecithin, though I still recommend it for the health benefits.
    • Soaking the cashews will make them softer to blend and reduce the phytic acid in them.
    • Do not skip the soaking process if you don’t own a high powered blender.
  2. Add to a high-speed blender; cashews, orange juice, maple syrup, vanilla, and salt.  Blend until creamy.  This can take 3-5 minutes depending on your machine.  Step occasionally to test for grittiness.  Feel grit?  Keep blending.
  3. While the blender is running and a vortex is formed, drizzle in the coconut oil and lecithin.  Resume blending until all is well incorporated.
  4. Pour the batter into the Springform pan.  Lightly tap the pan on the countertop to help work out any air bubbles that may be trapped in the batter.  Be careful, sometimes it can “burp”  and spray little cheesecake droplets on your shirt. :)
  5. Place in the fridge overnight to chill or in the freezer.  Remove and decorate.  I used edible flowers and orange segments.  How to slice a cake.  Click here.
  6. Storage – Keep the cake in the fridge or freezer when you are not eating it.  It will keep for 3-5 days in the fridge or 1-2 months in the freezer.  Be sure to seal it well so it doesn’t absorb fridge odors.

Decorating top of the Raw Gluten-free Creamsicle Cheesecake with oranges


Placing the oranges top of the Raw Gluten-free Creamsicle Cheesecake


Placing the oranges top of the Raw Gluten-free Creamsicle Cheesecake, like a flower


Placing the flowers at the top of Raw Gluten-free Creamsicle Cheesecake


Getting a bite from a creamy, delicious Raw Gluten-free Creamsicle Cheesecake

Check out this gizmo!  Just what every kitchen needs?  Just when I think I own every kitchen gadget made, along comes this. hehe

A heavenly slice of a Raw Gluten-free Creamsicle Cheesecake

17 thoughts on “Orange Creamsicle Cheesecake

  1. Harry & I got to be the grand prize recipients of this cake- well half of this cake. Sheila, our daughter picked it up for us. Just guessing but I think the other half stayed with her.
    There was still more than plenty although I could eat this every day for any meal.
    It’s uncommon to think (but true) that a cake could be just as, if not more nutritious than the healthiest of breakfasts.
    If we wound the clock back in time to County Fairs & cake contests, this would definitely get the Blue Ribbon.

    • amie-sue says:

      Awe thank you Suzie for sharing that. When you spoke of the County Fair and contests, you flooded me with memories. Not that I have ever been a participant but I always enjoyed looking at everyones creations. That fact that Sheila snagged 1/2 of the cake, tickles me. hehe Love and miss you, amie sue

  2. Amyah says:

    Well! Never been a fan for desserts… always too sweet, to heavy, hard to digest, to much stuff on it, heavy shaving-cream-style icing… but I must admit that this one just triggered something in my stomach and I want to try it :)

    Oh! Question. I don’t have liquid stevia (have no stevia at all) what can I use instead?

    … and… I searched everywhere for lecithin in my town… not to be found :( can I replace it by irish-moss (which I can find — go figure!) and, if yes, in the same proportion?

    I LOVE you site as you always have unusual recipes with scrumptious taste and no sweet in it (a lot of raw food sites always put a sweet something in their recipes) and your presentation/web page is beautifuly pleasant.

    Thank you <3

    • amie-sue says:

      Thank you so much Amyah, I appreciate you in sharing that with me. As far as using other sweeteners… you can use any liquid sweetener; agave, maple syrup… maybe start with 1/4 cup and taste test your way to your desired level. And yes you can use Irish moss in place of the lecithin… about 1/4 – 1/2 cup. Have a blessed evening, amie sue

  3. Jane says:

    This was the first raw food dessert that I have ever made. It was so delicious, my family ate it and loved it. Thank you Amie-Sue!

    • amie-sue says:

      That is great Jane! I am honored that you tried one of my recipes as your first raw experience. :) What a blessing! Have a wonderful day and pick out another recipe to try. hehe amie sue

  4. michal wolicki says:

    hi Amie im very glad that i found your website
    yesterday i recreated this cake and what i could say is delicious plus texture superb but i alteret it a little bit and i made mosaic orange and chocolate great because i found the orange taste was a bit blend to me

  5. Gwyneth says:

    What can I use in place of oats for the crust?

    • amie-sue says:

      Good evening Gwyneth,

      You can just use more almond in place of them. :) Have a great evening and let me know if you try this cheesecake. amie sue

  6. Lyn :] says:

    Hi Amie Sue,

    I just got done making this dessert for a party tomorrow. I so appreciate you, and this web site!! When I can get in to the kitchen and recreate what you have taught us, I feel so accomplished . Your web site with your step by step instructions, and beautiful pictures make it so easy to follow you. I would never be making such beautiful food (and healthy too), had I not found your web site. I really do believe,and mean that. Thank you for all of the time you put into this, and for giving us all a very precious gift!! I will always appreciate it!!!!!! :] Lyn

    • amie-sue says:

      Good morning Lyn,

      I am greatly touched by all that you shared. Thank you for taking the time to express all that you have, it made my day. :) I hope the cheesecake is a hit! Have a glorious day my friend. amie sue

      • Lyn says:

        Hi, Yes it was a hit!! Because I didn’t have access to clean flowers- I put a silk flower in the center and made a orange chocolate ganache and drizzled it on the top!! Yummmmmmmm !!!! Needless to say there is none left !! Thanks, :] Lyn

        • amie-sue says:

          OMG I bet it was just gorgeous! Did you get a picture? :) You are an amazing creature and I mean that with all do respect. hehe Have a glorious day my friend, amie sue

          • Lyn says:

            No…sorry …I just have a flip phone still, it doesn’t take very good pic’s at all !!! But thank you for the nice compliment !!!
            :] Lyn

  7. Chris says:

    I made this for a dinner party I had last night and it was a HUGE SUCCESS! It was light and refreshing a great finish to a wonderful evening! Once again, THANK YOU for a great recipe. Every time I make one of your desserts it becomes my new favorite!!

    • amie-sue says:

      My goodness Chris.. your comment made my day. :) Thank you so much for sharing your success with me…us. hugs! amie sue

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