One opulent, show-stopping treat is this vegan mint chocolate cheesecake. It's the ideal treat for mint chocolate aficionados like me with its chocolate almond crust, creamy mint cashew center, chocolate swirls, and mound of chocolate curls on top.

I absolutely adore vegan cheesecakes, as you might know if you have tried my vegan caramel cheesecake, vegan berry cheesecake, or vegan mango cheesecake. The creamy texture achieved by using cashews as the base is simply irresistible, and the best part is that they can be flavored in countless ways. Even if you are not vegan, you will love these cheesecakes since they are both dairy-free and gluten-free.

That's why I'm thrilled to share a new recipe with you today - a mint chocolate version that's perfect for any time of the year.

What’s A Vegan Cheesecake Made Of?

I love making vegan desserts, especially cheesecakes, which are creamy and delicious thanks to cashews. The best part is that they're gluten-free and dairy-free, so anyone can enjoy them. Vegan cheesecakes are typically raw and frozen, rather than baked, and here's everything you will need to make this mint chocolate version. For the crust, I use raw almonds and pecans, along with Medjool dates and melted coconut oil to hold it all together.

As for the filling, raw cashews blended with water create a creamy base, sweetened with maple syrup or honey, and flavored with lemon juice, vanilla extract, and mint extract. I also use virgin coconut oil to give the cheesecake structure and shape when chilled. To finish, a drizzle of melted chocolate mixed with coconut oil and some chocolate curls and fresh mint leaves for garnish make this dessert extra special.

How To Make This Mint Chocolate Vegan Cheesecake

Making this mint chocolate vegan cheesecake is easier than you think! The key is to soak the cashews overnight beforehand. Here’s a step-by-step guide to make it happen:

Put all the crust ingredients into a food processor and blend them for about a minute, or until the mixture has a crumbly texture. Then, transfer it to a springform pan and press it down with your fingers to create an even layer.
Next, blend all the filling ingredients in a high-powered blender for 2-3 minutes until it’s thick, creamy, and smooth.
Pour the cheesecake filling over the crust in the pan and create a smooth, even layer. You can tap the pan gently on the counter to even it out and remove any air bubbles.
Make the chocolate marble by melting the chocolate chips and coconut oil in the microwave.
Drizzle the chocolate over the cheesecake and use a toothpick or knife to create a marbled effect.
Freeze the cheesecake for at least 5-6 hours before serving.
Take it out of the freezer about 30 minutes before serving to let it thaw. And there you have it, a delicious and impressive mint chocolate vegan cheesecake!

A Few Questions Answered

Here are some tips to keep in mind while making this cheesecake:

Cashews work best for this recipe because of their creamy texture and high-fat content. Other nuts may not work as well.
Avoid using granulated sugar in the filling, as it may not blend smoothly with the other ingredients and could result in a gritty texture.
If you find your crust to be too crumbly, try adding another date or a little more coconut oil to help bind it together. You can also try adding a teaspoon or two of water to help it stick.

How Long Can You Store This?

This cheesecake can be stored in the freezer for a few weeks, making it an ideal make-ahead dessert. Simply freeze it completely, then wrap it in plastic wrap and aluminum foil to prevent freezer burn. When you're ready to indulge, allow it to thaw in the refrigerator the morning before serving. After thawing, it will remain fresh for about 3-4 days in the fridge.

FAQ’s

Can I use a different type of sweetener for the filling?

Yes, you can use maple syrup or honey, whichever sweetener you prefer.

Can I skip the chocolate drizzle on top?

Yes, you can skip the chocolate drizzle on top if you prefer, but it does add an extra touch of sweetness and a beautiful marble effect.

Conclusion

This vegan mint chocolate cheesecake is a delicious and easy-to-make dessert that everyone can enjoy. With its creamy and smooth texture, rich minty flavor, and chocolatey crust, it's the perfect dessert for any occasion. The best part is that it's gluten-free, dairy-free, and can be stored in the freezer for a few weeks, making it a great make-ahead dessert.

MINT CHOCOLATE VEGAN CHEESECAKE

One opulent, show-stopping treat is this vegan mint chocolate cheesecake. It's the ideal treat for mint chocolate aficionados like me with its chocolate almond crust.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: mint chocolate vegan cheesecake, vegan cheesecake

Prep Time: 1

Cook Time: 5

Total Time: 6

Servings:

Calories: 517kcal

Ingredients

CRUST

1 cup raw almonds
½ cup pecans
¼ cup cocoa powder
10 Medjool Dates, pitted
2 tablespoon coconut oil, liquified

CHEESECAKE

3 ½ cups raw cashews, soaked overnight, drained and rinsed
1 cup water
¾ cup maple syrup or honey
⅔ cup coconut oil, liquified
2 tablespoon lemon juice
1 teaspoon vanilla extract
1-2 teaspoon peppermint extract, depending on how minty you'd like it

CHEESECAKE CHOCOLATE SWIRL

1 cup chocolate chips
2 tablespoons coconut oil

TOPPINGS

½ cup chocolate chips
1 tablespoon coconut oil
mint leaves

Instructions

Line a 9" springform pan with parchment paper and set aside.
Place all crust ingredients into a food processor and process until it's the texture of coarse sand.
Pour the crust mixture into the springform pan and use your fingers to flatten it. You can also use parchment paper to help flatten if your fingers get sticky.
To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.
Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles.
In a small bowl, microwave one cup of chocolate chips and two tablespoons coconut oil in 20 second increments. Stir until smooth, then drizzle over the cheesecake. Use a toothpick or knife to gently create swirls.
Freeze the cheesecake for at least 5-6 hours to harden.
To make the chocolate curls, melt one cup of chocolate with one tablespoon of coconut oil in 20 second increments. Stir until smooth, then pour over an upside down sheet pan. Use an offset spatula to move the chocolate around into a thin layer. Freeze the chocolate for 4-5 minutes. It's should be firm, but not too hard. If it's too hard the chocolate will crumble, if it's too soft the chocolate won't roll. Using a metal spatula at a 45 degree angle, scrape the chocolate to create curls. Place them on parchment paper and refrigerate them immediately.
When you're ready to eat the cheesecake, take it out of the freezer at least 30 minutes before serving to thaw. Top with the chocolate curls and fresh mint leaves.

LISA'S TIPS

Video: You can watch me make this recipe on my Vitamix Food Processor video.
Remove the cheesecake from the springform pan while it's still frozen to prevent the sides from sticking to the pan. Then, continue to thaw in the fridge or at room temperature.
Once the cheesecake is thawed, it's best to keep refrigerated until serving. The cake will stay firm in a cool room, but remember that coconut oil liquifies at 76 degrees. So if it's hot where you're serving this, the cheesecake could definitely go soft. It was 90 degrees the day I photographed this recipe, and you can see in the last photo it definitely softened up.
I recommend slicing the cheesecake into individual servings while it's still somewhat chilled and firm.
This is the cake stand I used in the photos above. This is a similar one at half the price.

Nutrition