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Orange-Cinnamon Cheesecake

Christmas cheesecake with orange and cinnamon. Vegan and Glutenfree

Course Cake, Dessert
Keyword glutenfree, vegan
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 10 people
Author Cecilie Bresson


Cinnamon Crust

  • 140 grams glutenfree and vegan digestive crackers/biscuits (5 oz)
  • 40 grams almond flour or almonds finely blended (1.4 oz)
  • 2 tsp ground cinnamon
  • 40 grams coconut sugar (1.4 oz)
  • 100 grams vegan butter (3.5 oz)
  • ½ tsp ground cardamom

Orange Cheesecake Filling

  • 50 grams cashews (1.8 oz)
  • 4 dl plain vegan yogurt such as soy yogurt (1.7 cups)
  • dl vegan cream for whipping (1 cup)
  • 2 tbsp orange zest
  • 2 tbsp orange juice
  • 100 grams light cane sugar (3.5 oz)
  • tsp agar agar

Orange Jelly Glaze

  • 3 dl orange juice (1.3 oz)
  • 2 tbsp cane sugar
  • 1 tsp agar agar


  1. Soak the cashews in boiling water while you make the crust.

Cinnamon Crust

  1. Add the digestive crackers to a food processor and blend it into fine crumbs.

  2. Add almond flour, cinnamon, cardamom and coconut sugar and blend shortly. Transfer the mixture to a bowl.

  3. Melt the vegan butter and pour it into the bowl. Mix well.

  4. Line a 20 cm (7.8 inch) springform pan with some parchment paper or plastic wrap (I cut a round piece for the bottom and a long piece to put around the sides/edges)

    Add the crust mixture to the pan and press it down in an even layer. Set it in the fridge while you make the orange cheesecake filling.

Orange Cheesecake Filling

  1. Add the cashews to a food processor together with the orange juice and blend it until creamy. You might need to scrape down the sides a couple of times. Then add ¼ of the vegan yogurt and blend really well.

  2. Transfer the mixture to a pot. Add the rest of the yogurt, cane sugar and orange zest and mix well. Add the agar agar and mix well using a whisk.

  3. Bring the mixture to a boil while whisking and let it boil/bubble for 2-3 minutes making sure it doesn't burn. Remove it from the heat, transfer to a bowl and let it cool for approx. 10 minutes (you could be able to stick your little finger in it, however don't let it cool to much as the agar agar will start to thicken/harden at room temperature).

  4. Add the vegan cream for whipping to a bowl and whisk it with a hand mixer on the highest speed for 5-7 minutes until it's quite stiff.

  5. When the yogurt mixture has cooled down a bit, add the whipped cream ⅓ at a time, mixing well but carefully.

  6. Pour the cheesecake mixture on top of the crust and set it back in the fridge to cool and harden for 3-4 hours or overnight.

Orange Jelly Glaze

  1. Add the orange juice and cane sugar to a small pot and whisk in the agar agar powder.

  2. Bring the juice to a boil and let it boil for 2-3 minutes.

  3. Let it cool as much as possible without it starting to harden.

  4. Carefully pour it over the cheesecake filling and set it in the fridge for 1-2 hours or until it has hardened and have become a stiff jelly. Leave in the fridge until serving.


  1. Carefully remove the springform pan and the parchment paper or plastic used to line the pan with. Add it the cheesecake to a serving tray and decorate it if you wish. I decorated it with some cinnamon sticks and whole star anise.