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No-Bake Vegan Mint Chocolate Chip Cheesecake Recipe

No-Bake Vegan Mint Chocolate Chip Cheesecake Recipe
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5.1 from 29 reviews

Indulge in the refreshing blend of mint and chocolate with this decadent No-Bake Vegan Mint Chocolate Chip Cheesecake. Creamy, smooth, and bursting with flavor, this dessert is a perfect treat for any occasion.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 12
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Vegan
  • Diet: Vegetarian

Ingredients

Crust

  • 154 g (16 cookies) oreo-style cookies or homemade oreo cookies
  • 40 g (3 tablespoons) vegan block butter
  • ¼ teaspoon sea salt
  • ¼ teaspoon peppermint extract

Filling

  • 180 g (6.3 oz) vegan white chocolate
  • 200 g (1 ½ cups) cashews soaked ahead of time
  • 500 g (17.6 oz) vegan cream cheese
  • 120 g (½ cup) vegan Greek-style yogurt
  • 60 g (½ cup) powdered sugar
  • 30 fresh mint leaves
  • 1 teaspoon peppermint extract
  • 100 g (3.5 oz) vegan dark chocolate very finely chopped

Topping (optional)

  • 100 g (3.5 oz) vegan dark chocolate
  • 120 g (½ cup) coconut cream or vegan cream
  • ¼ teaspoon peppermint extract

Instructions

  1. Prepare: Pre-soak the cashews in water for 4 hours or quick-soak in simmering water for 30 minutes, rinse, and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
  2. Make the crust: Add the cookies, butter, salt, and peppermint extract to a food processor and blitz until the mixture sticks together. Press the crust into the pan and refrigerate.
  3. Make the filling: Melt white chocolate, then blend with soaked cashews, cream cheese, yogurt, sugar, mint leaves, and peppermint extract until smooth. Fold in dark chocolate.
  4. Set: Pour the filling into the pan and refrigerate for at least 6 hours. Remove from pan after setting.
  5. Make the ganache: Melt chocolate and coconut cream, stir in peppermint extract, and pour over the cake.
  6. Garnish: Decorate with mint and chocolate pieces.

Notes

  • Oreo-Style Cookies: Use 154g (one standard pack of 14) or 20 cookies and 50g of butter for a thicker crust.
  • Peppermint Extract: Neilsen Massey pure peppermint extract recommended.
  • Vegan White Chocolate: Use ichoc or a suitable white chocolate recipe.
  • Soaked Cashews: Soak in water for 4 hours or quick-soak by simmering for 30 minutes.
  • Greek-Style Yogurt: Substitute with vegan sour cream, skyr, silken tofu, or thick coconut yogurt.

Nutrition

Find it online: https://cookingwithsarah.com/no-bake-vegan-mint-chocolate-chip-cheesecake-recipe/