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a mint chocolate chip cheesecake in a wide horizontal shot, pale green slice flecked with chocolate chips on a dark cookie crust, on a white plate, on a marble counter, natural light, shallow depth of field, landscape orientation

Mint Chocolate Chip Cheesecake

A revitalizing mint cashew cheesecake, speckled with dairy-free chocolate chips, all sitting atop a cookie crumb crust.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups vegan chocolate cookie crumbs
  • 4 tbsp coconut oil melted
  • 2 cups cashews soaked
  • 0.5 cup maple syrup
  • 0.5 tsp peppermint extract
  • 0.33 cup coconut cream
  • 0.5 cup vegan chocolate chips

Method
 

  1. Mix the cookie crumbs and coconut oil and press into a pan.
  2. Blend the cashews, maple syrup, peppermint extract, and coconut cream until smooth.
  3. Fold in the chocolate chips by hand.
  4. Pour the filling over the crust and smooth the top.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and garnish with extra chips before slicing.

Notes

A drop of natural spirulina or matcha gives a pretty mint-green tint.