No-Bake Vegan Mint Chocolate Chip Cheesecake Recipe

This No-Bake Vegan Mint Chocolate Chip Cheesecake is a true showstopper: creamy, cool, and chocolate-studded with an irresistibly crunchy cookie crust. If you crave mint chocolate chip ice cream but wish it came in a decadent, dairy-free cheesecake form, this recipe will make your dessert dreams come true! Not only is it easy to make, it’s completely vegan, requires no oven, and boasts layers of chocolate and fresh mint flavor everyone will swoon for.

Ingredients You’ll Need

You’ll be amazed at how just a handful of simple ingredients come together for a flavor-packed, gorgeous No-Bake Vegan Mint Chocolate Chip Cheesecake. Every component— from velvety cashews to cool fresh mint— plays an important part in the taste and luscious texture of this no-bake dessert.

• Oreo-style cookies: These form the crisp, chocolatey base for the cheesecake— classic Oreos or homemade will both work beautifully.
• Vegan block butter: Essential for binding the crust and yielding that rich, buttery goodness without any dairy.
• Sea salt: Just a pinch heightens and balances the sweetness with a subtle depth.
• Peppermint extract: Provides that signature minty zing; just enough to refresh without overpowering.
• Vegan white chocolate: This lends creaminess and an extra layer of sweetness to the filling.
• Cashews (soaked): The secret to a silky, rich cheesecake— don’t skip the soak for ultra-smoothness!
• Vegan cream cheese: Gives your cake its classic tangy-lofty base and helps it set perfectly.
• Vegan Greek-style yogurt: Adds a lovely tang; you can swap with thick coconut yogurt or vegan sour cream if preferred.
• Powdered sugar: To sweeten things up and help keep the texture creamy.
• Fresh mint leaves: This is what brings the vibrant, honest-to-goodness mint flavor and natural green tint.
• Vegan dark chocolate: For those dreamy chocolate chip flecks throughout— the finer you chop it, the better!
• Coconut cream (or vegan cream): Key for making a luscious, glossy ganache topping (optional but so worth it!)

How to Make No-Bake Vegan Mint Chocolate Chip Cheesecake

Step 1: Prep the Cashews and Pan

First, give your cashews a nice, long soak in water for at least 4 hours (or do a quick-soak by simmering them in water for 30 minutes if you’re short on time). Rinse and drain well — it makes all the difference! Line the base and sides of a 7.5 or 8-inch springform pan with parchment so your cheesecake slides out like a pro later on.

Step 2: Make the Chocolate Cookie Crust

In a food processor, combine your oreo-style cookies, vegan butter, sea salt, and peppermint extract. Blitz until sandy and suited for pressing — you want the mixture to clump together nicely when squeezed. Pour it into your lined pan, then press it firmly and evenly into the base. A spoon or the bottom of a glass works well here. Pop the crust in the fridge while you whip up the filling.

Step 3: Prepare the Cheesecake Filling

Melt your vegan white chocolate gently over a bain-marie (a heatproof bowl over simmering water). Once it’s gloriously melted, set aside. Now, to a high-speed blender, add that white chocolate, your soaked cashews, vegan cream cheese, yogurt, powdered sugar, mint leaves, and peppermint extract. Blend until exceedingly smooth and creamy, scraping down the sides as needed to catch every last chunk.

Step 4: Fold in the Chocolate Chips

Transfer the blended filling into a bowl and allow it to cool in the fridge for 20-30 minutes. This prevents the chocolate chips from melting into the batter. Once cooled, gently fold in your finely chopped vegan dark chocolate— this is when the mint chocolate chip magic happens!

Step 5: Set the Cheesecake

Pour that dreamy green, chocolate-flecked filling over the chilled crust and smooth it out with a spatula. Now, the hardest part: waiting. Refrigerate for at least 6 hours, or overnight for best results. (You can speed things up a bit with a 4-hour stint in the freezer if needed.)

Step 6: Release and Decorate

Once fully set, gently unlatch the springform pan and peel away the parchment sides. If needed, smooth the sides with a cake scraper or warm knife for an extra-polished look.

Step 7: Make the Ganache Topping (Optional)

If you want to take your No-Bake Vegan Mint Chocolate Chip Cheesecake totally over-the-top, melt vegan dark chocolate with coconut cream over a double-boiler, stirring until silky smooth. Stir in a touch of peppermint extract, spread it luxuriously over the cold cheesecake, then finish with fresh mint leaves and more chocolate chips or shavings for a flourish.

How to Serve No-Bake Vegan Mint Chocolate Chip Cheesecake

Garnishes

A few well-chosen garnishes can make your No-Bake Vegan Mint Chocolate Chip Cheesecake utterly irresistible. I love dotting the top with extra mint leaves, a scatter of mini chocolate chips, and a little white chocolate drizzle for contrast. Feeling fancy? Edible flowers or a pinch of cacao nibs add an elegant touch.

Side Dishes

While this cheesecake can confidently stand alone, pairing it with a scoop of vegan vanilla or coconut ice cream creates a dreamy dessert plate. A handful of fresh berries or a tangy raspberry coulis adds color and a welcome fruity brightness.

Creative Ways to Present

Instead of a full-sized cake, try pouring the filling into mini jars or silicone molds for individual cheesecakes. Want to impress at a party? Slice into neat bars, top with chocolate ganache and fresh mint, and serve on a platter. These petite portions look stunning and make sharing a breeze!

Make Ahead and Storage

Storing Leftovers

Your No-Bake Vegan Mint Chocolate Chip Cheesecake keeps beautifully in the fridge for up to a week. Simply store slices or the whole cake in an airtight container to keep it fresh and creamy, avoiding any fridge odors.

Freezing

For longer storage, freeze your cheesecake (with or without ganache). Wrap it tightly in plastic wrap and then foil, or pop slices in a freezer-safe container. It keeps well for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

No need to actually reheat this cheesecake! If frozen, let it thaw in the refrigerator until soft and creamy again. Avoid microwaving, as it can alter the texture and melt your delicious chocolate chips.

FAQs

Can I make this cheesecake nut-free?

Yes, you can! Swap the soaked cashews for an equal amount of silken tofu or sunflower seed butter blended smooth. The texture will remain velvety, though the flavor will be slightly different.

Is there a substitute for vegan white chocolate?

If vegan white chocolate is hard to find, you can use extra vegan cream cheese for a denser filling, or make your own white chocolate with cocoa butter, sugar, and non-dairy milk powder. Just note the taste will be less sweet and more tangy.

How do I get that signature green color naturally?

The fresh mint leaves provide a gentle pastel green, but you can amp it up with a pinch of matcha or a drop of natural green food coloring. Spinach juice is a popular, mild-tasting option for plant-based coloring as well.

What’s the best way to finely chop chocolate for the filling?

Use a sharp chef’s knife to chop the chocolate into tiny shards or slivers for even distribution and that classic “chip” effect. Alternatively, pulse chocolate in a food processor for just a second or two.

Can I add other flavors or fillings?

Absolutely! Try folding in some crushed vegan peppermint candies, swapping dark chocolate for chocolate-covered espresso beans, or using a dash of vanilla for a twist. Feel free to get creative within the mint-chocolate realm.

Final Thoughts

I hope you’re as excited as I am to try this No-Bake Vegan Mint Chocolate Chip Cheesecake! Whenever I share this creamy, refreshing treat, it’s the first thing to disappear from the table. Give it a go — you might just fall in love with vegan cheesecakes all over again!

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