No-Bake Vegan Mint Chocolate Chip Cheesecake Recipe
Introduction
This No-Bake Vegan Mint Chocolate Chip Cheesecake is a refreshing and indulgent dessert perfect for anyone craving a creamy treat without the oven. With a crisp cookie crust, smooth mint-infused filling, and rich chocolate ganache, it’s a delightful plant-based dessert that’s sure to impress.
Ingredients
- 154 g oreo-style cookies
- 40 g vegan block butter
- ¼ teaspoon sea salt
- ¼ teaspoon peppermint extract
- 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)
- 100 g vegan dark chocolate
- 120 g coconut cream (or vegan cream)
- ¼ teaspoon peppermint extract
Instructions
- Step 1: Prepare by soaking the cashews in water for 4 hours or quick-soak in simmering water for 30 minutes. Rinse and drain them. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
- Step 2: Make the crust by adding the cookies, vegan butter, sea salt, and ¼ teaspoon peppermint extract to a food processor. Blitz until the mixture sticks together when pressed between your fingers.
- Step 3: Press the crust mixture evenly into the base of the prepared pan and smooth down firmly. Place it in the refrigerator to chill while preparing the filling.
- Step 4: Melt the vegan white chocolate gently using a bain-marie (place a bowl over simmering water) and stir frequently until smooth.
- Step 5: In a high-speed blender, combine the melted white chocolate, soaked cashews, vegan cream cheese, vegan Greek-style yogurt, powdered sugar, fresh mint leaves, and 1 teaspoon peppermint extract. Blend until completely smooth and creamy, scraping down the sides as needed.
- Step 6: Transfer the filling to a large bowl and refrigerate for 20–30 minutes to cool. Once cool, fold in the finely chopped 100 g vegan dark chocolate.
- Step 7: Pour the filling over the chilled crust and refrigerate for at least 6 hours, preferably overnight, until fully set. Alternatively, you can freeze it for 4 hours to speed up setting.
- Step 8: Carefully release the springform pan and peel away the parchment paper from the sides. Clean up the edges with a cake scraper if needed.
- Step 9: For the ganache, melt the 100 g vegan dark chocolate and coconut cream together over a double boiler. Stir until smooth, then remove from heat and mix in the remaining ¼ teaspoon peppermint extract.
- Step 10: Pour the ganache over the set cheesecake and spread it evenly with a spatula or palette knife. Garnish with fresh mint leaves and chocolate pieces before serving.
Tips & Variations
- Soaking cashews well is key for a creamy, smooth filling without graininess.
- Use quality vegan dark chocolate for the ganache to achieve a rich, balanced flavor.
- For extra mint intensity, finely chop some fresh mint into the filling along with the leaves.
- You can swap peppermint extract with spearmint extract for a different minty twist.
- To make this gluten-free, use gluten-free oreo-style cookies for the crust.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it wrapped tightly for up to 1 month. When ready to serve, thaw in the fridge overnight. Reheat the ganache slightly if it firms up too much in the fridge for easier spreading.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of cashews?
Cashews provide a creamy texture that’s hard to replace exactly, but soaked macadamia nuts or blanched almonds can be used as alternatives with a slightly different texture.
Is it necessary to soak the cashews beforehand?
Yes, soaking softens the cashews and makes blending easier, resulting in a smoother cheesecake filling.
Print
No-Bake Vegan Mint Chocolate Chip Cheesecake Recipe
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegan
Description
This No-Bake Vegan Mint Chocolate Chip Cheesecake is a refreshing, creamy dessert perfect for mint and chocolate lovers. Featuring a crunchy Oreo-style cookie crust and a rich cashew-based filling with vegan white chocolate, fresh mint, and peppermint extract, it’s topped off with a silky vegan dark chocolate ganache. Completely plant-based and requiring no baking, this cheesecake sets beautifully in the fridge or freezer, making it a delightful treat that’s both elegant and easy to prepare.
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
Instructions
- Prepare: Pre-soak the cashews in water for 4 hours or quick-soak in simmering water for 30 minutes, then rinse and drain them thoroughly. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper to prevent sticking.
- Make the crust: Place the Oreo-style cookies, vegan butter, sea salt, and ¼ teaspoon peppermint extract into a food processor. Blitz the mixture for a few minutes until the crumbs stick together when pressed between your fingers, forming a cohesive crust base.
- Form the crust: Press the cookie mixture firmly and evenly into the base of the prepared pan using your fingers or the back of a spoon. Ensure it is compacted well to hold the cheesecake filling. Refrigerate the crust while you prepare the filling.
- Melt white chocolate: Place the vegan white chocolate in a medium heatproof bowl and set it over a saucepan of simmering water (bain-marie). Stir gently and let it melt slowly until smooth, making sure it doesn’t overheat.
- Prepare filling: Combine the melted white chocolate, soaked cashews, vegan cream cheese, vegan Greek-style yogurt, powdered sugar, fresh mint leaves, and 1 teaspoon peppermint extract in a high-speed blender. Blend until the mixture is completely smooth and creamy, scraping down the sides as necessary to incorporate all ingredients evenly.
- Chill filling: Transfer the blended filling into a large bowl. Since it may be warm from blending, refrigerate it for 20 to 30 minutes to cool down before assembly. Once cooled, gently fold in the very finely chopped vegan dark chocolate for texture.
- Assemble and set: Pour the filling onto the chilled cookie crust in the springform pan, smoothing the top evenly. Refrigerate the cheesecake for at least 6 hours or preferably overnight until fully set. Alternatively, you can freeze it for about 4 hours for a firmer texture.
- Unmold: Gently remove the sides of the springform pan and peel away the parchment paper from the edges. Use a cake scraper if needed to clean up the sides for a neat finish.
- Make ganache: Place the chopped vegan dark chocolate and coconut cream into a heat-resistant bowl. Melt them together over a double boiler, stirring until the ganache is silky smooth. Remove from heat and stir in ¼ teaspoon peppermint extract for a refreshing flavor.
- Decorate: Pour the ganache over the top of the set cheesecake. Use a spatula or palette knife to spread it evenly. Garnish with additional fresh mint leaves and chocolate pieces as desired before serving.
Notes
- Soaking cashews overnight or quick-soaking them in simmering water helps achieve a smooth, creamy filling.
- The peppermint extract quantity can be adjusted according to how strong a mint flavor you prefer.
- Using vegan dark chocolate with at least 70% cocoa ensures a rich chocolate flavor for the ganache and filling.
- This cheesecake should be kept refrigerated and eaten within 3-4 days for the best texture and freshness.
- If you prefer a firmer texture, freezing is recommended before serving; just allow to thaw slightly for easier slicing.
- Prep Time: 40 minutes (includes quick soaking cashews and preparation)
- Cook Time: 0 minutes (no baking involved; melting only uses stovetop heat)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American-inspired
Keywords: vegan cheesecake, no bake cheesecake, mint chocolate chip dessert, plant-based dessert, dairy-free cheesecake, cashew cheesecake, vegan dessert recipe
