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Mint Chocolate Vegan Cheesecake

This mint chocolate vegan cheesecake is one decadent, showstopper of a dessert. With its chocolate almond crust, creamy mint cashew filling, chocolate swirls, and pile of chocolate curls on top, it’s the ultimate treat for mint chocolate lovers like myself.

Mint chocolate vegan cheesecake on a cake stand and garnished with chocolate curls and mint leaves.

Every year I have a dessert with mint and chocolate for my birthday. It’s a tradition I hold near and dear to my heart (which you can read more about it here). And this year, as I was pondering what to make, I kept thinking of a minty chocolate cheesecake.

If you’ve tried my vegan caramel cheesecake (or vegan berry cheesecake or vegan mango cheesecake), you know I have a thing for vegan cheesecakes. They’re ultra creamy thanks to the cashews and a blank slate for oh, so many different flavors. Whether you’re vegan or not, everyone can enjoy them, especially as they’re gluten-free and dairy-free.

So today, I’m putting a mint chocolate twist on this recipe just in time for birthday, and I’m excited to share this special recipe with the Downshiftology community.

What’s A Vegan Cheesecake Made Of?

When it comes to vegan desserts, cashews are the star ingredient when it comes to mimicking creamy, dairy desserts, like cheesecake. Also, vegan cheesecakes are typically raw and frozen, instead of baked. Here’s the exact breakdown of what you’ll need.

Chocolate Crust Ingredients: 

  • Almonds and Pecans – It’s always best to use raw nuts versus roasted and salted ones, as that will change the flavor of the crust.
  • Medjool Dates – The natural stickiness of the dates helps hold the crust together.
  • Coconut Oil – A little melted coconut oil brings it all together.

Filling Ingredients: 

  • Cashews – Again, make sure to use raw cashews and not roasted and salted ones.
  • Water – When water is blended with soaked cashews, the ultimate in creaminess occurs. More water and you have cashew milk, a little less and you have cashew cream, and even less (blended with a few other ingredients) and you have vegan cheesecake.
  • Maple Syrup or Honey – Choose your favorite sweetener, either works.
  • Coconut Oil – I use virgin coconut oil to give the cheesecake structure and shape, as it firms up when chilled.
  • Lemon Juice – Adds the tanginess of a normal cheesecake.
  • Vanilla Extract & Mint Extract – The key ingredients to give this recipe it’s rich and minty depth of flavor.
  • Chocolate Chips: A drizzle of melted chocolate mixed with coconut oil makes this dessert look extra fancy.

Toppings:

  • Chocolate curls and fresh mint leaves to garnish.

Find the printable recipe with measurements below

The cheesecake in a springform pan.

How To Make This Mint Chocolate Vegan Cheesecake

You’d be surprised how easy this cheesecake is to make. Just make sure you soak your cashews the night before. Then, you’re ready to go!

  1. Make the crust. Add the crust ingredients to a food processor and blend for about a minute, until you have the perfect crumbly texture. Transfer the crust mixture to the springform pan and press it down with your fingers to create an even, flat layer.
  2. Blend the filling. Add the filling ingredients to a high-powered blender and blend on high for 2-3 minutes, until it’s thick, creamy, and ultra smooth.
  3. Assemble the cake. Pour the cheesecake filling into the pan to create a smooth, even layer. You can gently tap the pan on the counter to flatten. Or give it a gentle shake to eliminate any air bubbles.
  4. Create the chocolate marble. Melt the chocolate chips and coconut oil in the microwave. Then drizzle it over the cheesecake. Use a toothpick or knife to gently swirl the chocolate until you’ve got a beautiful marble effect you love.
  5. Freeze before serving. Pop the cheesecake in the freezer for at least 5-6 hours to let it harden. When you’re ready to serve, remove it from the freezer about 30 minutes before serving to let it thaw.

The mint chocolate vegan cheesecake on a cake stand, without toppings.

A Few Questions Answered

  • If your crust is crumbly, try adding another date, a teaspoon or two of water, or a little more coconut oil to keep it together.
  • Refrain from using granulated sugar, as it won’t seamlessly mix with the uncooked filling ingredients, resulting in a gritty texture.
  • Cashews are ideal for this recipe because of their creamy texture and high-fat content. Unfortunately, other nuts won’t work.

Adding toppings and garnish to the mint chocolate vegan cheesecake.

How Long Can You Store This?

Lucky for you, this cheesecake will stay good for a few weeks in the freezer! Which makes it the perfect make-ahead dessert. Just let it freeze completely, then wrap it in plastic wrap and aluminum foil to prevent any freezer burn.

When you’re ready to eat, thaw it in the fridge the morning before eating. Once it’s been thawed, it will last about 3-4 days in the fridge.

A slice of cheesecake sitting in front of the larger cheesecake.

More Delicious Vegan Desserts

If you loved this mint chocolate vegan cheesecake, I’ve got tons more vegan desserts that’ll satisfy any sweet cravings.

Previous Mint Chocolate Desserts

And if you’d like to check out my previous mint chocolate birthday desserts, here’s the lineup!

What mint chocolate dessert should I make for my birthday next year?

5 from 10 votes

Mint Chocolate Vegan Cheesecake

Prep Time: 1 hr
Freeze Time: 5 hrs
Total Time: 6 hrs
Servings: 16 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
This mint chocolate vegan cheesecake is a creamy and decadent dessert that's gluten-free and dairy-free. It's one dessert sure to impress!

Ingredients

Crust

  • 1 cup raw almonds
  • 1/2 cup pecans
  • 1/4 cup cocoa powder
  • 10 Medjool Dates, pitted
  • 2 tablespoon coconut oil, liquified

Cheesecake

  • 3 1/2 cups raw cashews, soaked overnight, drained and rinsed
  • 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.

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

Calories: 517kcal, Carbohydrates: 45g, Protein: 9g, Fat: 37g, Saturated Fat: 17g, Cholesterol: 3mg, Sodium: 18mg, Potassium: 421mg, Fiber: 4g, Sugar: 32g, Vitamin A: 60IU, Vitamin C: 1mg, Calcium: 84mg, Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: Mint Chocolate Vegan Cheesecake, vegan cheesecake
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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29 comments on “Mint Chocolate Vegan Cheesecake”

  1. Could I use 1/2 quantity of raw cashews and 1/2 quantity of toasted cashews, please? Will the cake be alright? 

    Many thanks

  2. Hi Lisa, We just ate some of this cheesecake and it’s delicious! I made the crust the night before which made it easier and it was the first time my husband or I have had a vegan cheesecake. Can’t believe how good it was!! Can’t wait to try that caramel version. My only issue was spreading the chocolate on top. It basically almost covered the entire surface and didn’t leave much room for swirling. I searched for ages for the video beforehand to remember how you applied the chocolate to get it right and could never find it. I was beginning to think I imagined seeing the video!! Finally I saw the comment where you referred to the vitamix video which I would never have remembered in a million years. Maybe you could at least put a link in the recipe to this video???!
    Anyway, thanks for the great recipe. Your videos are always extremely well done and of the highest quality.

  3. Hi, Lisa! Help me, please: 517kcal – is it per slice? Or 100g? Or whole cake?

  4. Lisa, I love it!! It’s so stunning and looks delicious!!! I have made it yesterday and everyone in my sweet home totally loved it! Thanks for sharing

  5. Making this was so much easier than I thought it was going to be! I missed the vegan cheesecake from my favorite bakery back in Minnesota, and decided why not try to make one myself? It turned out great!! Thanks for the recipe

  6. Hello Lysa
    Happy Birthday!!!
     The cake is amazing and delicious.   I don’t know how to create the swirls. How can I do this? I poured the chocolate using a small measuring cup but I did not succeed.

    • Hi Sandra! I simply just used a knife to create the swirls. You can watch how I make it in my most recent Youtube video regarding the Vitamix Food Processor!

  7. All your recipes are amazing. But when do you ever rest?

  8. Wow! The cheesecake turned out awesome! Thank you for the share!

  9. Hey Lisa
    Happy belated birthday. I’m sure you enjoyed it with such a beautiful cake.

    Quick question about the cashews. Is that 3 + 1/2 cup of cashews or 3 x 1/2 cup.

    If its the former I need more.cashews…!😁

  10. I love it!! It’s so stunning and looks delicious!!! I was waiting for your birthday gift for you and for us, thanks and Happy Birthday!!!!

  11. Lisa, I cannot believe how stunning this cake is! So well done – can’t wait to make it! Hope you had a wonderful birthday!

  12. I unfortunately am allergic to coconut in all forms. What other oil could possibly be substituted for coconut oil? I really would love to try these recipes because most other cheesecake recipes I have found include eggs which I am also allergic to eggs.

    • Hi Denise – unfortunately, I’ve not tried this with any other oil and you’d need an oil that solidifies at a specific temperature, as coconut oil does. Most refined oils won’t solidify.

  13. Darn, I was hoping you were filming the steps for this.

  14. I am making this for my Christmas exchange gift– thanks so much