Vegan Mint Chocolate Cheesecake Recipe
Our vegan mint chocolate cheesecake with oreo crust is what dreams are made of! Deliciously creamy, this has all the taste and crunch of your favorite girl scout cookie with the added bonus of a minty chocolate mousse! Enjoy this dessert today for dine-in or take-out!
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust Preparation
Make the Crust
Preheat your oven to 350°F (175°C). In a food processor, blend the Oreo cookies until finely crushed. Pour in the melted coconut oil and pulse until combined. Press the mixture into the bottom of a 9-inch springform pan evenly and firmly. Bake for 10 minutes, then remove and let cool.
Filling Preparation
Prepare the Filling
In the same food processor, add the soaked cashews, coconut cream, maple syrup, cocoa powder, mint extract, lemon juice, vanilla extract, and salt. Blend until completely smooth and creamy. You may need to scrape down the sides a few times.
Combine Filling and Crust
Pour the filling mixture over the cooled crust and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
Chill and Serve
Chill the Cheesecake
Cover the cheesecake with plastic wrap and place it in the refrigerator for at least 4 hours, or until set. For best results, chill overnight.
Serve
Once set, remove the cheesecake from the springform pan. Drizzle with melted dark chocolate and garnish with fresh mint leaves if desired. Slice and serve chilled.