A simple no-bake treat – this vegan chocolate mint cheesecake is so yummy and made using healthier ingredients!
With a crumbly base, smooth mint chocolate ‘cheesecake’ filling all topped with a layer of smooth ganache, this mint chocolate cheesecake is so easy to make and requires no baking. I always make sure that the ingredients I use are accessible and easy to find and the ingredients I use to make this cheesecake are no exception.
I love using brewed tea to flavour desserts. There are so many fun and exciting flavours to play around with instead of using artificial food flavourings. Just use whatever you have in your tea drawer/cupboard.
My favourite tea brand at the moment is Ahmad tea. I grew up in the Middle East where tea is a huge part of the culture (like it is here in the UK). Tea is drunk on a daily basis regardless of how hot the weather gets (it can reach 50 degrees celsius in summer!). I feel Ahmad tea share the same values and have the same passion for tea that I grew up with. They only work with the finest tea gardens around and nurture their relationships with suppliers to deliver on ethical business practices.
What you need to make the base:
Ground almonds & oats – I love using this combination instead of plain flour or biscuits. Works just as well and is so much better for you!
Cocoa – for a rich chocolate flavour.
Coconut oil – this acts as a binder to help everything hold together.
Maple syrup – I only used 1 tbsp to add a hint of sweetness and to balance out the bitter chocolate taste.
What you need for the filling:
Cashews – soaked for at least 4 hours or overnight. This acts as the main substitute for dairy cream cheese. I know a lot of people prefer a cheesecake made with vegan cream cheese, but I’m not a fan of them as they’re heavily processed and the artificial cheese flavour too overpowering.
Coconut milk – this add a lot of richness and creaminess to the filling.
Mint tea bags – To add a lot of natural mint flavour without having to use artificial mint flavouring. I used Ahmad Mint Mystique green tea bags because I wanted to add the goodness of Green tea is also packed with beneficial antioxidants, even more of a reason to use them!
Maple syrup – to sweeten. You can use any liquid sweetener here like honey, agave, rice syrup, etc.
I decided to top this vegan chocolate mint cheesecake with a simple 2 ingredient ganache for extra richness. This is optional if you want to reduce the calories per slice. I used mint dark chocolate to add to enhance the minty taste further, but you can use plain dark chocolate instead if you prefer.
Why you need to try this vegan chocolate mint cheesecake:
• It’s vegan
• Easy to make
• Requires no baking
• Using easy to find ingredients
• Super creamy
• And tastes delicious!
Even though this cheesecake is made using healthier ingredients, it’s still a treat to be enjoyed occasionally. It’s not low in calories or fat, so you need to practice portion control.
Vegan Chocolate Mint Cheesecake
For the base
- 100g ground almonds
- 50g oat flour Use gluten-free oats to make the recipe gluten-free
- 20g cocoa
- 1/4 tsp salt
- 50g coconut oil melted
- 1 tbsp maple syrup**
For the cheesecake filling
- 300g cashews soaked for 4 hours, then drained and rinsed*
- 235ml full fat coconut milk
- 50g coconut oil melted
- 5 Ahmad Tea Mint Mystique Green Tea Bags
- 120ml maple syrup**
- 1/4 tsp salt
- 30g cocoa
For the ganache
- 100g mint dark chocolate
- 50g coconut milk
- Make the base by mixing the ground almonds, oat flour, cocoa and salt in a large bowl, then mix in the coconut oil and maple syrup to form a crumb like dough.
- Press into an 8”round cake tin with a loose base. Refrigerate while you make the filling.
- Pour the coconut milk into a saucepan and heat until it starts to bubble. Take off the heat right before it start to boil. Add the tea bags and leave to steep for 5 minutes, then give them a quick squeeze before discarding.
- Allow the milk to cool a little, then pour it into a food processor/blender along with the rest of the filling ingredients. Blend until smooth, then pour over the base.
- Refrigerate overnight (8 hours) or freeze for 4 hours.
- To make the ganache, break up the chocolate into a heat-proof bowl. Pour the coconut milk into a saucepan and heat until it starts to bubble.
- Pour onto the chocolate and leave for 3 minutes before stirring. Stir until the chocolate is melted and you have a smooth ganache.
- Spread on top of the cheesecake and serve!