Mint chocolate is one of those flavours that just screams Christmas, and this vegan mint chocolate cheesecake recipe is delicious and incredibly simple. It has a chocolate vanilla base with GF ‘Oreo’ base and a white and dark chocolate mint swirl layer on top.
As you can see, I made this recipe in single serving ramekins, but if you wish to make this as a larger dish you can slice, it yields enough for a four inch tin.
You May Also Enjoy: Vegan White Chocolate Peppermint Cheesecake
Nutritional Information
This recipe serves enough to fill four generously filled ramekins, or serve 4-6 if made as a single batch in a cake tin.
Each serving (sixth of a recipe) contains 422 calories, 6.5g of protein and 2g of fibre.
Ingredient Choices & Substitutions
I used the Nush almond milk cream cheese for this recipe. If you opt for a coconut based cream cheese, you may find that you need slightly less icing sugar for it to set.
And I used the Divine Dark Mint Crisp chocolate, which leaves a slight hint of mint crisp in the mix too which adds a hint of extra minty texture.
For my ‘Oreo’ style biscuits, I used the Lovemore Free From O’Choco Biscuits.
How to store, can I reheat and/ or freeze?
This recipe keeps well as long as you store it in the fridge. In the fridge, covered, it will keep for up to a week.
You can freeze this recipe but leave it to defrost in the fridge before serving. Do not attempt to use heat to defrost it or eat it from frozen.
Vegan Mint Chocolate Cheesecake Recipe
Deliciously creamy white chocolate swirl mint chocolate cheesecake recipe, with vanilla cream base. Coconut free recipe.
This recipe is gluten free, dairy free, soy free and vegan. It does contain nuts. Check your chocolate/ dairy alternatives for other allergens such as soy.
Vegan Mint Chocolate Cheesecake Recipe
Ingredients
Ingredients for the base
- -100g of GF Oreo cookies
- -35g of dairy-free butter
Ingredients for the filling
- -110g of cashew nuts soaked and drained
- 150 g vegan cream cheese
- -1 teaspoon of peppermint extract
- -50g Dark Mint Chocolate
- 50 g vegan white chocolate
- 100 g icing sugar
Instructions
-
Take a 4” cake tin or 4 individual serving ramekins.
-
Place the biscuits into a food processor/blender and blend until crumbly, but not too fine.
-
Melt the dairy-free butter/margarine in a small saucepan over the hob.
-
In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold its shape.
-
Press the mixture into the cake tin or ramekins, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.
-
Place into the freezer whilst you make the filling if you’re using a cake tin. Individual pots can be stored in the fridge for now.
Filling
-
Place the white chocolate into a heat proof bowl over a pan of boiling water to melt the chocolate. Stir occasionally and make sure you don’t let the chocolate burn.
-
Drain the cashews and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, and melted white chocolate. Blend on high speed for around 5 minutes, or until smooth. Set aside for a few minutes.
-
Melt the vegan dark mint chocolate the same way you melted the vegan white chocolate. Gently fold the melted dark chocolate into the cashew/ cream cheese mix to create a white chocolate swirl.
-
Pour the cheesecake filling over the base and level out with a knife/ spatula/ spoon.
-
Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4-6 hours.
Serve and enjoy!
Until tomorrow,
Sophie
Leave a Reply