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4.86 from 14 votes

Mint Chocolate Vegan Cheesecake

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!
Prep Time: 1 hr
Freeze Time: 5 hrs
Total Time: 6 hrs
Course: Dessert
Cuisine: American
Keyword: Mint Chocolate Vegan Cheesecake, vegan cheesecake
Servings: 16 servings
Calories: 517kcal
Author: Lisa Bryan

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.

Notes

  • 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