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.
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.
- 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.
- Chocolate curls and fresh mint leaves to garnish.
Find the printable recipe with measurements below
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!
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
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.
- Chocolate Chia Pudding Mousse
- Berry Crisp
- Chocolate Covered Strawberries
- Candied Orange Peel
- Chocolate Avocado Pudding
Previous Mint Chocolate Desserts
And if you’d like to check out my previous mint chocolate birthday desserts, here’s the lineup!
- Peppermint Truffles (2019 birthday)
- Mint Double Chocolate Chip Cookies (2018 birthday)
- Chocolate Peppermint Slice (2017 birthday)
- Mini Skillet Brownies with Mint Chocolate Chip Ice Cream (2016 birthday)
What mint chocolate dessert should I make for my birthday next year?
Mint Chocolate Vegan Cheesecake
- 1 cup raw almonds
- 1/2 cup pecans
- 1/4 cup cocoa powder
- 10 Medjool Dates, pitted
- 2 tablespoon coconut oil, liquified
- 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
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil
- mint leaves
- 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.
- 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.
- 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.