Description
This No-Bake Vegan Mint Chocolate Chip Cheesecake is a refreshing, creamy dessert perfect for mint chocolate lovers. Featuring a crunchy Oreo-style cookie crust and a luscious cashew-based filling infused with peppermint and vegan white chocolate, this cheesecake is topped with a rich dark chocolate ganache. It requires no baking, making it a simple yet elegant dessert option that sets in the fridge or freezer for hours.
Ingredients
Scale
Crust
- 154 g Oreo-style cookies
- 40 g vegan block butter
- ¼ teaspoon sea salt
- ¼ teaspoon peppermint extract
Filling
- 180 g vegan white chocolate
- 200 g cashews (soaked ahead of time)
- 500 g vegan cream cheese
- 120 g vegan Greek-style yogurt
- 60 g powdered sugar
- 30 fresh mint leaves
- 1 teaspoon peppermint extract
- 100 g vegan dark chocolate (very finely chopped)
Ganache
- 100 g vegan dark chocolate
- 120 g coconut cream (or vegan cream)
- ¼ teaspoon peppermint extract
Garnish
- Fresh mint leaves
- Chocolate pieces
Instructions
- Prepare: Soak the cashews in water for 4 hours or quick-soak them in simmering water for 30 minutes. Rinse and drain the cashews. Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper to prepare for the crust.
- Make the Crust: Place the Oreo-style cookies, vegan butter, sea salt, and ¼ teaspoon peppermint extract into a food processor. Blitz for a few minutes until the mixture becomes sticky and holds together when pressed between fingers.
- Press the Crust: Press the cookie mixture firmly into the base of the prepared springform pan, smoothing it down with your fingers or a spoon to compact it well. Refrigerate this crust while you prepare the filling to help it set.
- Melt White Chocolate: Break the vegan white chocolate into pieces and place them in a medium bowl. Set the bowl on top of a saucepan with simmering water to melt gently using a bain-marie/water bath, stirring often until smooth.
- Prepare the Filling: Add the melted white chocolate, soaked cashews, vegan cream cheese, vegan Greek-style yogurt, powdered sugar, fresh mint leaves, and 1 teaspoon peppermint extract to a high-speed blender. Blend until completely smooth and creamy with no lumps, scraping down the sides occasionally.
- Cool the Filling: Transfer the blended filling to a large mixing bowl. Since it may be warm, refrigerate it for 20-30 minutes to cool slightly. Once cooled, carefully fold in the finely chopped dark chocolate pieces.
- Set the Cheesecake: Pour the filling over the chilled crust in the springform pan. Refrigerate for at least 6 hours or preferably overnight to allow the cheesecake to set firmly. Alternatively, freeze for 4 hours for faster setting.
- Remove from Pan: After setting, carefully remove the springform pan and gently peel away the parchment paper from the cheesecake sides. Use a cake scraper if needed to clean the edges for a neat appearance.
- Make the Ganache: Place the finely chopped dark chocolate and coconut cream into a large heatproof bowl. Melt gently over a double boiler, stirring until smooth. Remove from heat and stir in ¼ teaspoon peppermint extract evenly throughout.
- Garnish: Pour the ganache over the top of the set cheesecake. Use a spatula or palette knife to spread it evenly. Decorate with additional fresh mint leaves and chocolate pieces for an elegant finishing touch.
Notes
- For the cashews, soaking ahead is recommended for smooth blending. Quick-soaking is a viable alternative.
- Peppermint extract amounts are divided across crust, filling, and ganache to balance the mint flavor.
- Use vegan white and dark chocolates to keep this recipe fully plant-based.
- The cheesecake needs ample chilling time to set firmly since it is no-bake.
- Line your pan carefully with parchment to make removal clean and easy.
