If you're a fan of a good mint chocolate dessert, then this creamy mint cheesecake with chocolate chips will be a hit.
It's like mint chocolate chip ice cream and no bake cheesecake married into one easy dessert!
With no baking required and no fussy water bath, it's also a great make ahead dessert for special occasions.
🧾 Ingredients
Here's everything you need to make this minty cheesecake. If you're including the ganache topping you will also need coconut cream or another plant-based heavy cream:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vegan Cream Cheese: I use Violife which is pretty thick. If you can't find store-bought, try this homemade recipe for vegan cream cheese.
- Vegan White Chocolate: You'll note that I haven't included vanilla extract, that's because the chocolate already has a hint of vanilla flavor. I use iChoc white vanilla chocolate, but you could also make homemade vegan white chocolate.
- Dark Chocolate: Use good quality dark chocolate with a minimum of 70% cocoa solids.
- Oreo-Style Cookies: If you're not a fan of regular Oreos, you might prefer my homemade vegan Oreo recipe. You can also use mint Oreos and leave out the added extract if they are available to you.
- Vegan Greek-Style Yogurt: Vegan sour cream, thick coconut yogurt, or soft silken tofu are also options.
- Cashews: Provides structure and a creamy cheesecake texture to dairy-free cheesecakes.
- Fresh Mint: For a natural mint green color and a hint of spearmint flavor. No need for green food coloring here.
- Peppermint Extract: I use Nielsen Massey pure peppermint extract, it enhances the mint flavor and works so well with chocolate, the added peppermint makes it taste like Andes mints!
🔪 Instructions
Here are step-by-step images and a quick overview showing how to make this no bake mint chocolate cheesecake. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
For the oreo cookie crust, the cookies, butter, salt, and peppermint extract get blitzed in a food processor until the mixture resembles wet sand.
Press the chocolate crust into the base of a springform pan lined with parchment paper.
For the cheesecake filling, blend melted white chocolate, soaked cashews, cream cheese, yogurt, powdered sugar, mint leaves, and more peppermint extract.
Transfer the cheesecake batter to a mixing bowl and ensure it's cool or at least room temperature before folding in the finely chopped chocolate.
Pour the filling into the prepared pan and chill until set.
Melt dark chocolate and vegan cream over a double boiler and mix until smooth, then stir in the peppermint extract. our the ganache on top and create a swirl with your spatula or spoon.
Decorate the top of the cheesecake with more fresh mint leaves and some pieces of dark chocolate before serving.
💭 Recipe Tips
Line the base and sides of a springform pan with parchment paper. This makes it a lot easier to remove the set cheesecake and will stop the batter from sticking to the sides!
Blend until completely smooth and creamy. There should be no visible lumps of cashews or mint. If your blender is struggling, give it a rest for a few minutes and blend again.
Let the cheesecake cool before adding the chocolate chips. The cream cheese mixture will probably be warm from blending, so if you add the chocolate straight away it will melt into the filling.
Save the mint garnish until the last minute. Mint leaves tend to wilt in the fridge, so hold off on the decoration until you are ready to serve your cheesecake!
Use a sharp knife to slice the cheesecake, and wipe it clean between slices with a paper towel for nice clean cuts.
💬 FAQs
Transfer the set cheesecake to an airtight container or on a serving plate wrapped with plastic wrap and refrigerate for up to 5 days.
Absolutely, this mint cheesecake recipe freezes well. If you'd like to extend the shelf life, you can freeze it for up to 2 months. Slice it into individual servings and place them in a sealed container before freezing. To defrost, take out a slice on a plate and refrigerate overnight or let it sit at room temperature for 1-2 hours.
Yes, you can swap the cashews for soaked sunflower seeds, or increase the amount of vegan cream cheese to compensate for the nuts.
🍰 More Vegan Cheesecakes
📖 Recipe
No-Bake Vegan Mint Chocolate Chip Cheesecake
Ingredients
Crust
- 154 g (16 cookies) oreo-style cookies or homemade oreo cookies *note 1
- 40 g (3 tablespoons) vegan block butter
- ¼ teaspoon sea salt
- ¼ teaspoon peppermint extract *note 2
Filling
- 180 g (6.3 oz) vegan white chocolate *note 3
- 200 g (1 ½ cups) cashews soaked ahead of time *note 4
- 500 g (17.6 oz) vegan cream cheese
- 120 g (½ cup) vegan Greek-style yogurt *note 5
- 60 g (½ cup) powdered sugar
- 30 fresh mint leaves
- 1 teaspoon peppermint extract *note 2
- 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 *note 2
Instructions
- Make the crust: Add the cookies, butter, salt, and peppermint extract to a food processor and blitz for a few minutes until the mixture sticks together between your fingers.
- Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
- Make the filling: Add the white chocolate to a medium bowl and place it on top of a medium saucepan with simmering water (bain-marie/water bath). Melt gently, stirring often.
- Add the melted white chocolate, soaked cashews, cream cheese, yogurt, powdered sugar, mint leaves, and peppermint extract to a high-speed blender. Blitz until completely smooth and creamy without any lumps. scraping down the sides of the jug every so often between blends.
- Transfer the filling to a large mixing bowl. It will likely be warm from blending, so refrigerate it for 20-30 minutes to cool it down. Then fold in the finely chopped dark chocolate.
- Set: Pour the filling into the pan and refrigerate for at least 6 hours (overnight is recommended) until set. You can also set it in the freezer for 4 hours.
- Carefully remove the springform pan and peel away the parchment paper from the sides of the cheesecake. If needed, you can clean up the sides using a cake scraper.
- Make the ganache: Add the finely chopped chocolate and coconut cream to a large heat-resistant bowl and gently melt over a double-boiler. Stir until smooth and remove the bowl from the heat. Stir in the peppermint extract until evenly mixed.
- Garnish: Pour the ganache on top of the cake and use a spatula or pallet knife to carefully spread it over the top. Decorate with more fresh mint and chocolate pieces.
Notes
- Oreo-Style Cookies: I use 154g (one standard pack of 14). Increase the amount to 20 cookies and 50g of butter for a thicker crust.
- Peppermint Extract: I use Neilsen Massey pure peppermint extract.
- Vegan White Chocolate: I use ichoc but you can also use this white chocolate recipe.
- Soaked Cashews: Soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by simmering them in water for 30 minutes. Drain before use.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, silken tofu, or very thick coconut yogurt.
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