Description
Cheesecake mint chocolate is a refreshing, indulgent, plant-based dessert where creamy cashew filling meets dark chocolate and peppermint in a luscious no-bake format.
Ingredients
Crust:
1.5 cups almonds
1 cup Medjool dates
Pinch of salt
Filling:
2 cups soaked cashews
½ cup coconut cream
⅓ cup maple syrup
½ tsp peppermint extract
1 tsp vanilla extract
⅓ cup melted dark chocolate
Juice of half a lemon
Optional Swaps:
– Coconut cream → oat cream
– Maple syrup → agave
– Add spirulina for color
Instructions
1. Soak cashews in hot water for at least 30 minutes (or overnight).
2. Blend almonds, dates, and salt until sticky. Press into a parchment-lined springform pan.
3. In a blender, combine cashews, coconut cream, maple syrup, peppermint, vanilla, lemon juice, and melted chocolate.
4. Blend until ultra-smooth. Adjust to taste.
5. Pour filling over crust and smooth the top.
6. Freeze for 4–6 hours or overnight.
7. Let sit 10–15 minutes before slicing.
8. Garnish with fresh mint or melted chocolate if desired.
Notes
– Tap the pan to release air bubbles before freezing.
– Wrap cheesecake before storing to avoid freezer dryness.
– For variety, try shaping into jars, bars, or parfaits.
– Add seasonal swaps like berries, basil, or extra chocolate.
– Freeze with care to avoid cracks; top with chocolate glaze if needed.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 25mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: mint chocolate cheesecake, vegan dessert, no-bake cheesecake