Mint Chocolate Vegan Cheesecake

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Updated Sep 19, 2020

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This mint chocolate vegan cheesecake is one decadent, showstopper of a dessert. With its chocolate almond crust, creamy mint cashew filling, chocolate swirls, and pile of chocolate curls on top, it’s the ultimate treat for mint chocolate lovers like myself.

Every year I have a dessert with mint and chocolate for my birthday. It’s a tradition I hold near and dear to my heart (which you can read more about it here). And this year, as I was pondering what to make, I kept thinking of a minty chocolate cheesecake.

If you’ve tried my vegan caramel cheesecake (or vegan berry cheesecake or vegan mango cheesecake), you know I have a thing for vegan cheesecakes. They’re ultra creamy thanks to the cashews and a blank slate for oh, so many different flavors. Whether you’re vegan or not, everyone can enjoy them, especially as they’re gluten-free and dairy-free.

So today, I’m putting a mint chocolate twist on this recipe just in time for birthday, and I’m excited to share this special recipe with the Downshiftology community.

What’s A Vegan Cheesecake Made Of?

When it comes to vegan desserts, cashews are the star ingredient when it comes to mimicking creamy, dairy desserts, like cheesecake. Also, vegan cheesecakes are typically raw and frozen, instead of baked. Here’s the exact breakdown of what you’ll need.

Chocolate Crust Ingredients:

Almonds and Pecans – It’s always best to use raw nuts versus roasted and salted ones, as that will change the flavor of the crust.
Medjool Dates – The natural stickiness of the dates helps hold the crust together.
Coconut Oil – A little melted coconut oil brings it all together.

Filling Ingredients:

Cashews – Again, make sure to use raw cashews and not roasted and salted ones.
Water – When water is blended with soaked cashews, the ultimate in creaminess occurs. More water and you have cashew milk, a little less and you have cashew cream, and even less (blended with a few other ingredients) and you have vegan cheesecake.
Maple Syrup or Honey – Choose your favorite sweetener, either works.
Coconut Oil – I use virgin coconut oil to give the cheesecake structure and shape, as it firms up when chilled.
Lemon Juice – Adds the tanginess of a normal cheesecake.
Vanilla Extract & Mint Extract – The key ingredients to give this recipe it’s rich and minty depth of flavor.
Chocolate Chips: A drizzle of melted chocolate mixed with coconut oil makes this dessert look extra fancy.

Toppings:

Chocolate curls and fresh mint leaves to garnish.

Find the printable recipe with measurements below

How To Make This Mint Chocolate Vegan Cheesecake

You’d be surprised how easy this cheesecake is to make. Just make sure you soak your cashews the night before. Then, you’re ready to go!

Make the crust. Add the crust ingredients to a food processor and blend for about a minute, until you have the perfect crumbly texture. Transfer the crust mixture to the springform pan and press it down with your fingers to create an even, flat layer.
Blend the filling. Add the filling ingredients to a high-powered blender and blend on high for 2-3 minutes, until it’s thick, creamy, and ultra smooth.
Assemble the cake. Pour the cheesecake filling into the pan to create a smooth, even layer. You can gently tap the pan on the counter to flatten. Or give it a gentle shake to eliminate any air bubbles.
Create the chocolate marble. Melt the chocolate chips and coconut oil in the microwave. Then drizzle it over the cheesecake. Use a toothpick or knife to gently swirl the chocolate until you’ve got a beautiful marble effect you love.
Freeze before serving. Pop the cheesecake in the freezer for at least 5-6 hours to let it harden. When you’re ready to serve, remove it from the freezer about 30 minutes before serving to let it thaw.

A Few Questions Answered

If your crust is crumbly, try adding another date, a teaspoon or two of water, or a little more coconut oil to keep it together.
Refrain from using granulated sugar, as it won’t seamlessly mix with the uncooked filling ingredients, resulting in a gritty texture.
Cashews are ideal for this recipe because of their creamy texture and high-fat content. Unfortunately, other nuts won’t work.

How Long Can You Store This?

Lucky for you, this cheesecake will stay good for a few weeks in the freezer! Which makes it the perfect make-ahead dessert. Just let it freeze completely, then wrap it in plastic wrap and aluminum foil to prevent any freezer burn.

When you’re ready to eat, thaw it in the fridge the morning before eating. Once it’s been thawed, it will last about 3-4 days in the fridge.

More Delicious Vegan Desserts

If you loved this mint chocolate vegan cheesecake, I’ve got tons more vegan desserts that’ll satisfy any sweet cravings.

Previous Mint Chocolate Desserts

And if you’d like to check out my previous mint chocolate birthday desserts, here’s the lineup!

Peppermint Truffles (2019 birthday)
Mint Double Chocolate Chip Cookies (2018 birthday)
Chocolate Peppermint Slice (2017 birthday)
Mini Skillet Brownies with Mint Chocolate Chip Ice Cream (2016 birthday)

What mint chocolate dessert should I make for my birthday next year?

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.