Orange Cream Cheese Mince Pies (Vegan)
Fruity, zesty and filled with homemade mincemeat, these Orange Cream Cheese Mince Pies are topped with whipped cream cheese and topped with a pastry star. They are a great Christmassy bake and naturally vegan and dairy-free.
I love a good mince pie this time of year and wanted to make them even more delicious, so I’ve made my own pastry (using healthier ingredients) and a delicious fruity mincemeat. The best part is the whipped cream cheese on top which is creamy, zesty and delicious and naturally dairy-free using NUSH creamy almond milk spread. It’s the perfect balance of fruity, zesty, rich and creamy.
Why will I love these bakes?
These mince pies are amazing:
- Golden, flaky and melt-in-your-mouth pastry
- Deep-filled with homemade fruity mincemeat
- Topped with orange cream cheese whip
- Naturally dairy-free, vegan and egg-free
- Great for the holidays
- A jazzed up mince pie
- Made with homemade pastry (no butter)
- Healthier, lower sugar mincemeat (no suet)
- So delicious
- The whole family and group of friends will love them
- Can be made ahead of time
- Also delicious warm from the oven (minus the cream cheese)
- Better than shop-bought!
If you already love the sound of these mince pies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” card.
For the mincemeat:
- Mixed dried fruits: I use a blend of currants, raisins, sultanas and candied peel.
- Apple: this is great for adding fruitiness to the mincemeat. Any eating apple is great and no need to peel it.
- Orange: for zestiness and the juice adds moisture.
- Spices: ground ginger, cinnamon and nutmeg make these really tasty.
- Coconut sugar: or light brown sugar to make the mincemeat sticky and sweet.
To make the pastry:
- Thick dairy-free yoghurt: I use the NUSH almond milk yoghurt which is great for the gut, made with simple ingredients and is delicious.
- Olive oil: instead of butter, the rich “buttery” flavour and colour comes from olive oil.
- Maple syrup: or agave syrup, to sweeten the pastry.
- Plain flour: this keeps the pastry short and delicious. See notes for gluten-free.
- Baking powder: for a little texture and rise.
- Salt: for flavour.
And finally to serve:
- Dairy-free cream cheese: this is the NUSH creamy almond milk spread and it’s so dreamy.
- Orange: the zest adds so much flavour.
- Vanilla extract: for flavour.
- Maple syrup: for sweetness, or you can use agave syrup or (vegan) honey.
- Icing sugar: to dust on top.
Are these gluten-free and nut-free?
I have not tried these with gluten-free flour, but I recommend using a gluten-free flour blend with xanthan gum (or add ½ tsp of your own). To make them nut-free, use a nut-free yoghurt and cream cheese.
How do I make them?
These are ready in a few steps:
- Make the mincemeat: by bubbling all the ingredients in a saucepan until soft.
- Allow the mincemeat to cool: so it’s not piping hot.
- Stir together the wet ingredients: for the pastry.
- Add in the dry ingredients: and bring to a ball of dough.
- Chill the pastry in the fridge for 20 minutes: to allow it to firm up.
- Roll out the pastry on a lightly floured surface: to about 1/2-cm thick.
- Cut out rounds for the bottoms and stars for the top: and place the rounds in a greased tray.
- Fill the cases with mincemeat: to the top.
- Place the stars on a baking sheet: and brush with milk or a little olive oil.
- Bake in the oven for 25 minutes: until golden brown and flaky. The stars will take 10-15 minutes.
- Remove from the tin and cool fully on the wire rack: and the stars, too.
- Whip up the cream cheese ingredients: until fluffy.
- Pipe the frosting over the mince pies: and top with a star.
- Dust with icing sugar: and enjoy.
How long will they last?
These mince pies will keep in the fridge in a sealed container for 3-5 days. The mincemeat will last for 2 weeks in the fridge in a sealed jar/container, too.
What other recipes can I try?
For more Christmas ideas, how about:
- Candy Cane Peppermint Truffle Bars
- Gingerbread Chocolate Caramel Bars
- Mince Pie Cinnamon Rolls
- Homemade Healthier Vegan Mince Pies
- Gingerbread Latte Banana Bread
Orange Cream Cheese Mince Pies (Vegan)
Fruity, zesty and filled with homemade mincemeat, these Orange Cream Cheese Mince Pies are topped with whipped cream cheese and topped with a pastry star. They are a great Christmassy bake and naturally vegan and dairy-free.
Ingredients
For the Mincemeat:
- 1 apple, cored and chopped small
- 300g mixed dried fruits
- 1 orange, juice and zest
- 1 tsp ginger
- 1 tsp ground ginger
- ½ tsp nutmeg
- 3 tbsp coconut or light brown sugar
For the Pastry:
- 100g thick dairy-free yoghurt
- 90ml olive oil
- 2 tbsp maple syrup
- 280g plain flour, plus extra
- ½ tsp baking powder
- A pinch of salt
- Vegan butter or coconut oil, to grease
- 1 tbsp plant-based milk, to brush
For the Orange Cream Cheese:
- 100g dairy-free cream cheese spread
- 1 orange, zested
- ¼ tsp vanilla essence
- ½ tbsp maple syrup
- 1 tbsp icing sugar, to dust
Instructions
- Firstly, make the mincemeat. Add all of the ingredients to a saucepan and allow to warm through. Once the sugar has melted, cook over a medium-high heat with a lid on for 15 minutes, stirring occasionally, so that the fruits and soft and sticky.
- Transfer to a heatproof bowl or jar and allow to cool fully. Once cool, keep in an airtight container in the fridge for 1 week.
- For the pastry, stir together the yoghurt, olive oil and maple syrup in a mixing bowl until combined. Add in the flour, baking powder and salt and stir to a shaggy dough. Tip out onto a lightly floured work surface and bring together with your hands to a smooth ball of dough (about 30 seconds). Shape into a ball and wrap in clingfilm. Chill for 20 minutes in the fridge.
- Meanwhile, preheat the oven to 160Fan/180ºC and grease 12-14 cupcake cases with vegan butter or coconut oil.
- When ready to make the mince pies, take the pastry out of the fridge and place on a lightly floured worktop. Roll out (adding flour as needed) to about ½-cm thickness.
- Cut out circles for the bases of the mince pies and then cut out small stars (or other shapes) for the tops. Continue to make all the mince pie bases and re-roll pastry scraps as needed.
- Place each pastry base into the cupcake hole and press with your fingers. Fill with 1 tbsp of homemade mincemeat.
- Lay out all of the stars on a baking tray. Brush the edges of the mince pies and the stars with plant-based milk.
- Bake for 25 minutes, turning the trays around halfway through. Check the stars after 10-15 minutes (depending where they are in the oven).
- Fresh out of the oven, use a palette knife to carefully remove the mince pies from the trays and allow to cool fully on a wire rack.
- For the cream cheese topping, whisk together the cream cheese spread, orange zest, vanilla and maple syrup until smooth. Place in a piping bag with a star-shaped nozzle.
- Pipe some cream cheese onto each mince pie and top with a pastry star. Dust with icing sugar.
- Eat straight away or keep in the fridge in a sealed container for 3-5 days.
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Stay in touch
I hope you are going to love these Orange Cream Cheese Mince Pies so please please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With mince pie love x
p.s. this recipe was first made with NUSH but all opinions are my own and this blog post is not sponsored.
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