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Orange Cheesecake.

Orange Cheesecake – creamy, citrusy, and naturally sweetened for a refreshing treat. This no-bake dessert features a nutty walnut-date crust topped with a velvety cashew-orange filling, subtly sweetened with dates and brightened by fresh orange zest and juice. Blended with Greek or vegan yogurt and a prebiotic boost from Zinobiotic, it’s both nourishing and indulgent. Served chilled in glass cups and garnished with orange slices, it’s a vibrant, wholesome dessert perfect for any occasion.

Ingredients:

Crust

1 cup walnuts
2 teaspoons of Hemp
2 dates
½ teaspoon vanilla extract

Cheesecake

1 cup cashews (soaked for a minimum of 2 hours)
2-3 dates
1 ½ teaspoons vanilla extract
2 teaspoons orange zest
½ cup orange juice
4 tablespoons Greek or vegan yogurt
Orange slices
2 scoops of Zinobiotic prebiotic (I used Zinzino)

Instructions:

To make the crust:

Pulse walnuts, hemp and dates in a coarse food processor until broken down.
Add ½ teaspoon of vanilla extract.
Lightly press the crust into 2 glass cups.

To make the filling:

Use cashews soaked in water for a minimum of 2 hours. Drain, rinse, and shake dry.
Blend cashews, dates, and orange juice in a food processor for at least 2 minutes.
Add vanilla extract and blend until a thick paste forms.
Mix in the yogurt until well combined.
Pour the filling over the crust.
Wrap with foil and freeze for about 2 hours or until firm.
Refrigerate until ready to serve.

Garnish with orange slices and ENJOY!