Are you a mint and chocolate lover like me? Want to know how to pull off a triple layer vegan mint chocolate cheesecake in just 4 main steps? In this video I show you how to make a triple layer vegan mint chocolate cheesecake from scratch. Did I mention that this recipe is also GLUTEN FREE? Heck ya it is… if you want to knock the socks off your friends at this New Years party, you’re going to want to bring this vegan mint chocolate cheesecake.
Mint Chocolate Cheesecake
Are you a mint and chocolate lover like me? Want to know how to pull off a triple layer vegan mint chocolate cheesecake in just 4 main steps? Did I mention that this recipe is also GLUTEN FREE? Heck ya it is… if you want to knock the socks off your friends at this New Years party, you’re going to want to bring this vegan mint chocolate cheesecake.
Pulse the hazelnuts, oats and salt in the food processor until they form rough crumbs. Remove the dry mixture from the processor and add in your dates and blend until the dates start to form a ball. Break up the ball with your hands, add the dry mixture back in and pulse until well combined. Press the mixture together with your fingers. If it crumbles apart add in 1 Tbsp of water and pulse again. Continue to do this until the mix holds together nicely.
Press the mixture evenly into the bottom of the spring-form pan and set aside.
Combine cashews, maple syrups, coconut oil, vanilla, lemon juice and salt into the blender and blend until very smooth.
Remove half (about 2 cups) of the filling from the blender and set aside. Pick your mint leaves from the stem and add them and your peppermint oil to the blender. Puree until smooth.
Pour the mint filling into the cheesecake pan and make sure it is spread out evenly.
Rinse out the blender and add in the remainder of the filling and the cocoa powder. Puree until the cocoa powder is mixed in. Gently pour the chocolate filling on top of the of mint filling and spread out the top with the back of spoon to make sure it's even.
Finally, combine all the ingredients for the ganache into the blender and blend until smooth.
Pour this final layer on top of the cheesecake and smooth out with the back of a spoon. Garnish with coconut shreds or chopped up candy cane.
Now you can pop it in the freezer to set for a couple hours.
If kept in the freezer, let stand on the counter for 10 minutes before serving.
Adapted from Green Bar's Chocolate Cheesecake and chocolate ganache.
Will keep in the fridge for up to 2 weeks. Will keep in the freezer for up to a month.