Go Back
–+ servings

Vegan Chocolate Mint Cheesecake

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 cheese filling all topped with a layer of smooth ganache.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chill time 4 hours
Course Dessert
Servings 10
Calories 503 kcal

Ingredients
 
 

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

Instructions
 

  • 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!

Notes

* You can soak the cashews in boiling water for 30 minutes instead, then drain and rinse before adding to the food processor.
** Any liquid sweetener will work 
*** Store in an air-tight container in the fridge for up to 4 days.
**** If freezing, remove from the freezer 30 minutes before serving to thaw.
 

Nutrition

Calories: 503kcalCarbohydrates: 35gProtein: 11gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 0.3mgSodium: 133mgPotassium: 532mgFiber: 5gSugar: 16gVitamin A: 5IUVitamin C: 0.4mgCalcium: 76mgIron: 5mg
Keyword chocolate mint, chocolate recipes, dairy-free cheesecake, gluten-free dessert, healthier, no-bake, vegan, vegan cheesecake
Tried this recipe?Let us know how it was!