Mint Chocolate Vegan Cheesecake
User Reviews
4.9
Mint Chocolate Vegan Cheesecake
Description
Mint Chocolate Vegan Cheesecake starts with a crust made from ground almonds, pecans, cocoa powder, dates, and liquified coconut oil pressed into a springform pan. The filling combines soaked cashews blended with water, maple syrup, coconut oil, lemon juice, vanilla, and peppermint extract for a smooth, creamy texture and bright mint flavor.
After pouring the filling over the crust, a melted chocolate and coconut oil mixture is drizzled on top and swirled into the filling. The cheesecake is frozen for several hours to firm up, resulting in a dense yet creamy plant-based dessert. Chocolate curls and mint leaves finish the presentation.
This cheesecake should be removed from the pan while frozen to prevent sticking and thawed in the fridge or at room temperature before serving. It is best kept refrigerated after thawing and sliced while still slightly chilled to maintain shape, especially since coconut oil softens above 76°F.
The method and ingredients yield a dessert free from dairy and eggs but rich in texture and flavor, ideal for those seeking vegan options with classic mint chocolate appeal.
Ingredients
Crust
- 1 cup almond raw
- 1/2 cup pecans
- 1/4 cup cocoa powder
- 10 Medjool dates pitted
- 2 tablespoon coconut oil liquified
Cheesecake
- 3 1/2 cups cashew nuts soaked overnight, drained and rinsed, raw
- 1 cup water
- 3/4 cup maple syrup or honey
- 2/3 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
- 1/2 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.
Notes
- Remove cheesecake from pan while frozen to avoid sticking, then thaw in fridge or at room temperature.
- Keep cheesecake refrigerated after thawing to maintain firmness, as coconut oil softens above 76°F.
- Slice the cheesecake while still chilled and firm for clean pieces.
- Freezing is essential to achieve the correct texture and firmness of this vegan cheesecake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 3mg | 1% |
| Sodium | 18mg | 1% |
| Potassium | 421mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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