Mint Chocolate Cheesecake (No Bake)

Our no bake vegan mint chocolate cheesecake combines a chocolate crust with a creamy, mint filling that's perfect as a light dessert. Best of all, the entire recipe comes together in a food processor! We love serving these in jars for a delicious and easy single-serving dessert.

Jump to:

• 🍰 Why We Love This Recipe
• 🍪 Ingredients
• 📋 Ingredient Notes
• 🔪 Step-by-step Instructions
• 💭 Expert Tips and FAQs
• 🍽 Related Recipes
• 📖 Recipe
• 💬 Reviews

🍰 Why We Love This Recipe

• No bake: These mini cheesecakes in a jar come together with no baking at all. Just place in your refrigerator for a few hours to set up. If you'd prefer, you can use a regular cheesecake pan instead of jars!
• All blender: The crust is made in a food processor and the filling in a blender, so not only is this recipe super easy to bring together, but it also creates just a few dirty dishes.
• Mint chocolate: Mint and chocolate are such a delicious, refreshing combination! Unfortunately, it's usually limited to ice cream, so we love tasting one of our favorite flavors in a different application.
• Completely vegan: these mint chocolate cheesecakes in a jar are fully vegan and can easily be made gluten free. We use cashews and vegan cream cheese for a super creamy filling that tastes amazing!
• Natural flavor/colors: we use real fresh mint for flavor and a small amount of matcha and spinach for that gorgeous natural green hue. (And no, you can't taste the greens, it's the tiniest amount just for color!)

🍪 Ingredients

Here's everything you'll need to make these mini mint chocolate cheesecakes:

📋 Ingredient Notes

• Cashews: make sure to use unroasted, unsalted cashews and soak them for 2-3 hours at room temperature before blending. Soaking them helps to ensure that the cheesecake filling will be smooth and creamy.
• Matcha powder: You should be able to find this in the coffee/tea aisle of your grocery store. Matcha typically has a polarizing flavor as a standalone ingredient, but is easily overpowered by other ingredients. Don't be afraid to add it to this cheesecake, as it adds a ton of great color without any off putting flavor.
• Agave: We used agave in this recipe, but we imagine that maple syrup would also work just as well.
• Yogurt: vanilla yogurt adds extra tanginess and makes this cheesecake a bit lighter. We used nondairy cashew-based yogurt.
• Chocolate sandwich cookies: AKA oreos! (By the way, did you know they're naturally vegan?) We tested our recipe with the double stuffed variety. You can also use a gluten free variety to make this recipe 100% GF.

🔪 Step-by-step Instructions

PREP: Soak cashews in room temperature water for 2-3 hours. Drain and rinse.

(1 & 2): Make the crust: Add cookies to a food processor and pulse until they are ground into crumbs. The crust is done when you can press it together between your fingers and it holds together.

(3 & 4): Make the filling: Drain cashews. Add to a high speed blender with the cream cheese, agave syrup, yogurt, lemon juice, vanilla bean paste, mint, spinach, matcha, ¼ teaspoon of mint extract, and salt. Blend until smooth and creamy. Taste and add additional ¼ teaspoon of mint extract if you want a stronger mint flavor.

(5 & 6): Assemble: Press crust into the bottom of a jar, parfait cup, or a large ramekin. Pour the blended filling mixture over the crust and smooth it out.

Refrigerate for 4 hours. Remove from the refrigerator just before serving and top with a dollop of vanilla yogurt or whipped cream. Then add more chocolate cookie crumbles or mini chocolate chips and garnish with a sprig of fresh mint.

💭 Expert Tips and FAQs

• Make it in a tart pan: don't want to make mini jar versions of this vegan mint chocolate cheesecake? Press the crust into a 9" tart pan with a removable bottom. Pour the filling in and let set in the fridge or freezer for several hours before serving.
• Don't have matcha? Leave it out altogether (it's just for color in this recipe!). Alternatively, add a few drops of natural green food coloring.
• Spinach optional: same as the matcha – it's just for color in this recipe, so feel free to leave it out if you don't care about getting that bright green hue.
• Storage: we recommend storing these covered in the refrigerator for up to 3 days. We do not suggest storing these long term in the freezer – the texture tends to get a bit weird once defrosted.
• Silky smooth filling: the texture of this mint chocolate cheesecake is super silky and smooth, almost like a mousse. Since we use all vegan ingredients in the filling, it might not be exactly like a traditional cheesecake texture, but it definitely has the tangy flavor of cheesecake!

🍽 Related Recipes

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