The classic ice cream flavor is getting a makeover with this Mint Chip Cheesecake. Whether or not you eat dairy, this vegan take on cheesecake is going to rival the traditional kind. It’s especially great for summer since you don’t need to cook anything for it!
Despite my cheesy humor, I didn’t always like eating the dairy stuff. There was a chunk of time in my life that I thought cheese was too gross to eat on anything other than pizza. Not even mac and cheese. And especially not cheesecake, which I’m still not on board with.
But when all your friends are raving about the cheesecake they’re eating on Shavuot, the only Jewish holiday when everyone can break out their best dairy dessert recipes, you don’t want to be left out.
Could I make a similar treat that wasn’t heavy on the dairy yet would still let me join the conversation? Challenge accepted. I’ll even take it one step further and make it no-bake so that we can bask in the glory of keeping our kitchens cool in the coming summer heat.
Speaking of cool obviously led me to ice cream and mint chocolate chip and man it’s been a long time since I’ve had, I think that’s what has to happen right now. Even though I have to go. That’s okay though, because we can do this. Right? Yes. Right. Here goes.
You know I love my blender, fondly known for the last 2 years as my roommates’ least favorite alarm clock. It’s queen of deliciously smooth sauces and nut butters. Master of frothy coffee. Now we’re adding raw vegan cheesecake extraordinaire to its resume.
The crust is made with a super simple combination of dates, almonds, and walnuts, then flavored with cocoa powder and a pinch of salt to highlight the taste. It’s actually very similar to a Lara bar, if you’ve ever tried them. Pretty much the same ingredients, except we’re pressing ours into a springform pan and not paying extra for it.
Once you’ve played patty cake with the crust you’re ready to stick it in the freezer to chill. In the meantime, give your handy dandy blender a quick rinse before bringing together the mint chip cheesecake layer.
Remember that vegan white pizza we concocted a few weeks ago? The fateful day when I (we? Unless you already knew about it) discovered the incredibly creamy properties of cashews. The healthy fats from the cashews and coconut milk keep you much more satisfied and add so much natural flavor that you don’t need a lot of sweetener. The base, like the crust, is crazy easy to make, but the best part is yet to come.
FRESH MINT. Toss them into the blender and watch as it turns a gorgeous pale green before your very eyes! You wouldn’t believe how fresh the leaves make this taste, taking your dessert from good to great. If you don’t have fresh mint, then you could replace it with a little mint extract, although it won’t get the same color effect. The cacao nibs add some more of those healthy fats, along with a bit of crunch in every bite.
Raw vegan mint chip cheesecake is what I’m summer lovin’. What are you?
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram so that I can see your creations!
- FOR THE CRUST:
- 1½ cups dates
- ½ cup raw almonds
- ½ cup raw walnuts
- 2 tsp unsweetened cocoa powder
- ¼ tsp kosher salt
- FOR THE FILLING:
- 2 cups raw cashews, soaked at least 2 hours, drained & rinsed
- ½ cup full fat coconut milk, shaken
- ¼ cup maple syrup
- 2 tbsp melted coconut oil
- ~ ⅓ oz fresh mint, stems removed
- 2 tbsp cacao nibs
- Place all crust ingredients in a food processor or blender and process for about 5 minutes, scraping down the sides as necessary. It should start forming a sticky ball.
- Press into an 8-inch lined springform pan and freeze for at least 10 minutes.
- Meanwhile, rinse out the food processor/blender. Combine all of the filling ingredients except the cacao nibs and blend until smooth. This should take about 5-7 minutes, depending on the power of your food processor/blender. Scrape down the sides as needed.
- Once smooth, stir in the cacao nibs. Then, pour it on top of the crust, using a spatula or spoon to spread it as evenly as possible.
- Freeze for at least 6 hours.