Description
This No-Bake Vegan Mint Chocolate Chip Cheesecake combines a refreshing peppermint flavor with rich vegan creaminess and dark chocolate chips in a crunchy cookie crust. Perfectly set in the fridge without baking, it features a luscious white chocolate and cashew filling with a smooth peppermint-infused ganache topping. Ideal for a dairy-free, vegan dessert that’s both elegant and easy to prepare.
Ingredients
Scale
Crust
- 154 g oreo-style cookies
- 40 g vegan block butter
- ¼ teaspoon sea salt
- ¼ teaspoon peppermint extract
Filling
- 180 g vegan white chocolate
- 200 g cashews (soaked ahead of time)
- 500 g vegan cream cheese
- 120 g vegan Greek-style yogurt
- 60 g powdered sugar
- 30 fresh mint leaves
- 1 teaspoon peppermint extract
- 100 g vegan dark chocolate (very finely chopped)
Ganache
- 100 g vegan dark chocolate
- 120 g coconut cream (or vegan cream)
- ¼ teaspoon peppermint extract
Garnish
- Fresh mint leaves
- Chocolate pieces
Instructions
- Prepare the cashews and pan: Soak the cashews in water for 4 hours or quick-soak in simmering water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper to prevent sticking.
- Make the crust: Combine the oreo-style cookies, vegan block butter, sea salt, and ¼ teaspoon peppermint extract in a food processor. Blitz until the mixture sticks together when pressed between your fingers. Press this mixture firmly into the base of the pan using your fingers or a spoon to form an even crust. Refrigerate while preparing the filling.
- Melt the white chocolate: Place the vegan white chocolate in a medium bowl over a saucepan of simmering water (bain-marie). Stir gently and melt the chocolate until smooth, taking care not to overheat.
- Blend the filling: In a high-speed blender, add the soaked cashews, melted white chocolate, vegan cream cheese, vegan Greek-style yogurt, powdered sugar, fresh mint leaves, and 1 teaspoon peppermint extract. Blend until completely smooth and creamy without lumps, scraping down the jug sides occasionally.
- Cool the filling and add chocolate chips: Transfer the filling to a large mixing bowl. Since it will be warm from blending, refrigerate it for 20-30 minutes to cool. Once cooled, fold in the finely chopped vegan dark chocolate to incorporate chocolate chips.
- Set the cheesecake: Pour the filling over the chilled crust in the springform pan. Refrigerate the cheesecake for at least 6 hours or preferably overnight until fully set. Alternatively, freeze for 4 hours for faster setting.
- Remove from pan: Carefully unlock and remove the springform pan. Peel away the parchment paper from the sides of the cheesecake. Use a cake scraper if needed to tidy the edges.
- Prepare the ganache: Place the finely chopped vegan dark chocolate and coconut cream in a heat-resistant bowl. Melt gently over a double-boiler, stirring continuously until smooth. Remove from heat and stir in ¼ teaspoon peppermint extract to evenly combine.
- Top and garnish: Pour the peppermint ganache over the chilled cheesecake. Use a spatula or palette knife to spread it evenly across the top. Garnish with fresh mint leaves and chocolate pieces for decoration.
Notes
- Pre-soaking cashews ensures a smooth, creamy filling without lumps.
- Use vegan white chocolate and cream cheese to keep the recipe vegan-friendly.
- Adjust peppermint extract quantity based on your taste preference for mint intensity.
- Refrigerating the filling before folding in chocolate chips prevents melting the chips.
- Using a springform pan and parchment paper simplifies cheesecake removal.
- The cheesecake can be stored covered in the refrigerator for up to 3 days or frozen for longer storage.
