Mint Chocolate No Bake Vegan Cheesecake – Refined Sugar Free & Gluten Free

No Bake Vegan Cheesecakes are one of my favorite desserts to make, for a number of reasons. First, as far as dessert goes, these no bake “cheesecakes” are quite healthy! Since it’s made with cashews, coconut cream, dates, oats, and no refined sugar, you can have your cake and eat it (guilt free) too. Another reason I love making these mint chocolate vegan cheesecakes – aside from the fact that they’re delicious – is that they are so easy to make, and take minimal prep work!

How to Make Vegan No Bake Cheesecake:

Using a high powered blender (I use a Vitamix) or a food processor, I blend up the oats and cocoa powder, then stir in the maple syrup and coconut oil. That’s the crust. For the filling, I simply add all of the ingredients into my blender and blend until smooth. That’s it! No chopping or baking or whipping required. Simply blend it all together then pop it in the freezer. It’s about as easy ask making dessert gets.

Ingredients for Mint Chocolate Vegan No Bake Cheesecake

The crust is made with rolled oats, cocoa powder, maple syrup, and coconut oil. The filling of the vegan cheesecake is made with raw cashews, coconut cream, water, vanilla, mint extract, fresh mint leaves, coconut oil, with dates and maple syrup for sweetness.

I use cashews as a main ingredient in my no-bake cheesecakes, because they are creamy and mild in flavour. Use raw cashews if you can (roasted will be a bit grainier, and have a stronger nut flavour). I boil the cashews and dates in this recipe, mostly because I usually decide to make this dessert at the last minute, but you can soak the cashews and dates over night as well and skip the stove all together. The purpose of soaking or boiling the cashews, is to soften them up, so when you blend all the ingredients together, they become smooth and creamy. If you skip this step, you may end up with a slightly grainy texture.

I use both fresh mint, and peppermint extract in this no bake vegan cheesecake recipe, but feel free to use just fresh mint and forgo the extract all together; just add a few extra leaves to boost up the flavour if you’d like. The fresh mint leaves also add a lovely mint green color to the vegan cheesecake, so if you decide to go the other route and skip the mint leaves, using just peppermint extract, you may want to add a drop of green food coloring to help with the color. I highly recommend giving this dessert a try with fresh mint if you can, it is certainly worth it!

This No Bake Mint Chocolate Vegan Cheesecake Dessert is:

Vegan
Egg Free
Dairy Free
Gluten Free
Soy Free
Refined Sugar Free
Raw Vegan

The Home Baked Vegan’s Recipe for Mint Chocolate No Bake Vegan Cheesecake:

Ingredients:

Crust:

2 Tbsp Cocoa Powder

1 3/4 Cup Rolled Oats

2 Tbsp Maple Syrup

1/4 Cup Coconut Oil, melted

Filling

3 Cup Cashews

1/4 Cup Coconut Cream

1 1/2 Cups Water

1/4 tsp Peppermint Extract

1/2 tsp Vanilla Extract

1/2 Cup Dates

1/4 Cup Coconut Oil, melted

1/2 Cup Mint Leaves

Method:

Boil the cashews and dates in a pot of water, for approximately 10 minutes. Drain and set aside.

Prepare the crust:

In a food processor or high powdered blender, blend together the rolled oats and cocoa powder. Transfer to a bowl, and stir in the maple syrup and coconut oil until combined.

Press into the bottom of a springform pan, and set aside.

Prepare the filling:

In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth.

Pour into the springform pan, and use a rubber spatula to smooth the top into an even layer.

Freeze the dessert for 2 – 3 hours, then transfer to the refrigerator to defrost before eating.

Store in the fridge to enjoy within 24 hours, or transfer back to the freezer in an airtight container for longer storage.

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cheesecake, no bake cheesecake, vegan cheesecake, mint chocolate, gluten free vegan

Yield: 12 Servings (1 Cake)

Author: Alexandra Tugade | The Home Baked Vegan