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Front view of mini green cheesecake in a glass jar.

Mint Chocolate Cheesecake


  • Author: Lexi
  • Total Time: 6 hours 10 minutes
  • Yield: 4-6 Mini Cheesecakes 1x
  • Diet: Vegan

Description

Our no bake mint chocolate cheesecake combines a chocolate cookie crust with a creamy, mint filling that's perfect as a light dessert. You can serve them in single-serving jars or as a regular tart! 


Ingredients

Units Scale

Crust:

  • 12 chocolate sandwich cookies (use double stuffed for best results)

Filling:

  • 1 1/2 cup raw cashews, soaked in room temp water for 2-3 hr
  • 1 cup vegan cream cheese
  • 1/3 cup agave or maple syrup
  • 1/4 cup vegan vanilla yogurt
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup fresh mint
  • 1/4 cup spinach (optional)
  • 2 tsp matcha powder (optional)
  • 1/4-1/2 tsp peppermint extract
  • 1/4 tsp fine grain salt

Instructions

  1. Prep: Soak cashews in room temperature water for 2-3 hours.
  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. (If not using double stuffed, you may need to add 2 tbsp melted vegan butter.)
  3. Make the filling: Drain cashews. Add to a high speed blender with the cream cheese, agave, yogurt, lemon juice, vanilla bean paste, mint, spinach, matcha, 1/4 tsp of mint extract, and salt. Blend until smooth and creamy. Taste and add additional 1/4 tsp of mint extract if you want a stronger mint flavor. 
  4. 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 out. Refrigerate for 4 hours. 
  5. Serving: serve topped with a dollop of whipped cream, more cookie crumbs and a sprig of fresh mint. 

Notes

*We used double stuffed oreos in this recipe. They have enough of the cream filling that the mixture sticks together nicely when blended. If using regular oreos, you may want to add at least 2 tbsp melted vegan butter to help the crust mixture stick together. You can also use gluten free oreos in this recipe. 

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. 

Use unroasted, unsalted cashews and be sure to soak them for 2-3 hours before blending.

The spinach and matcha are just for color in this recipe, so if you don't care about having that bright green hue, feel free to leave them out. Alternatively, you can use a few drops of natural green food coloring. 

  • Prep Time: 2 hours
  • Chill Time: 4 hours
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Jar
  • Calories: 453
  • Sugar: 16.1 g
  • Sodium: 244 mg
  • Fat: 31.5 g
  • Carbohydrates: 29.3 g
  • Fiber: 1.1 g
  • Protein: 9.4 g

Keywords: mint chocolate cheesecake