Blood Orange Cheesecake

Written by Eydie Desser

Did you know that one medium blood orange can provide you with more than 100% percent of your daily vitamin C needs?  If that doesn’t sell you on this cake, then perhaps the luscious colors and scrumptious taste will. The creamy almond butter blends with the banana for a smooth consistency while the blood orange and maple syrup make you want to pucker and smile at the same time. 



  • 5 whole blood oranges, peeled + 1 extra for decoration (optional)
  • 1 ripe banana
  • 6 tbsp. smooth almond butter
  • 2 tbsp lemon juice
  • ½ tsp vanilla extract


  • ½ cup pistachio nuts, unsalted and shelled
  • ½ cup pitted medjool dates  (about 5 dates)


Making The Crust:

1- Blend pistachios and dates together.

2- Pour into a medium nonstick springform pan and press down firmly, creating a smooth crust.  Set aside.

Making The Filling:

1- Peel 4 blood oranges and blend.

2- Add banana, almond butter, lemon juice and vanilla extract.  Blend again.

3- Pour 1 cup of banana mixture on top of crust in the springform pan.

4- Thinly slice remaining blood orange and place on top of mixture, creating a blood orange layer.

5- Pour remaining banana mixture on top of blood orange layer and place in the freezer for at least 4 hours.  ***Optional: Prior to placing cake in the freezer, decorate the top with more sliced blood oranges and pistachios

6- Slice and serve immediately when removed from the freezer.  Can be covered and kept frozen for leftovers.  

Tip: An easy way to remove the sides of a springform pan that’s been frozen is to wet a washcloth with hot water and wrap it around the pan.  You will see the edges slowly peel off of the sides.

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