Let’s lay all of the cards out on the table, shall we? Cheesecake can be an intimidating feat for any culinary mastermind. It is known for being notoriously temperamental but oh so delectable. Since my days in culinary school, I have avoided cheesecake recipes like the plague simply because there are countless dynamics and outcomes. Needless to say, I am a bit of a control freak and somehow cheesecake is the one recipe that keeps me out of the driver’s seat. I either end up with a sunken in a puddle of scrumptious mush or a crumbly heap of heartbreak.
That’s all about to change!
Recently, I have found myself infatuated with vegan desserts and came across a striking trend that I needed to try – Cashew Cheesecake! I mustered up all of my courage and purchased a springform pan to try my hand at “cheesecaking” one more time and guess what? I can’t seem to get enough of it! I’m continually astonished by the lusciously smooth and creamy filling that results after a few minutes whizzing in the blender.
It’s kind of remarkable, isn’t it? Cashews, after being soaked in cold water overnight, transform into the most magically smooth and creamy paste, ready to take on any flavours your heart desires. Thank you to the lovely Chanty, for introducing me to the world of Cashews in vegan cooking.
When the cashews are blended up with some coconut milk, coconut oil, and maple syrup, they somehow become even richer. A splash of citrus in the mix incorporates the traditional tang found in cheesecake. The cheerful dose of peppermint awakens the taste buds. This is purely O-M-G on a plate!
When I submerged the cashews into the water to bathe, I was undecided as to which flavour of cashew cheesecake they were going to be made into. I had several flavours swirling around in my head but was reminded that the holidays were around the corner. The holidays always signify the annual Christmas visit from one of my nearest and dearest (our very own alternative blogger) – who just so happens to be completely obsessed with chocolate mint.
The chocolate ganache topping looks gorgeous and adds another level of fudgy richness to the cake. It’s not entirely necessary though – the mint chip cheesecake will knock your socks off either way.
For those of you who like to keep it electrifying, this No-Bake Mint Chip Cheesecake with Chocolate Ganache is a guaranteed winner. With the nutty crust, lusciously smooth peppermint filling, and rich chocolate ganache topping, it’s hard to resist. Just a small slice of this rich cheesecake will do the trick!
No-Bake Mint Chocolate Chip Cheesecake (Gluten Free, Paleo & Vegan)
Prep Time: 4 Hours 30 Minutes
Servings: 10 Servings
Difficulty Level: Easy
2 Cups Almond Flour
3 Pitted Dates
4 Tablespoons Coconut Oil, Melted
2 Teaspoon Cinnamon
½ Teaspoon Salt
4 Cups Raw Cashews, Soaked in cold water overnight
1 Cup Canned Coconut Milk
½ Cup Coconut Oil, Melted
2/3 Cup Maple Syrup
4 Tablespoons Lemon Juice
2 Tablespoons Peppermint Extract
1 Cup Dark Chocolate Chips, Preferably 72%
Green Gel Food Coloring
Chocolate Ganache Topping:
1 Cup Dark Chocolate Chips, Preferably 72%
2/3 Cup Canned Coconut Milk
- Line a 9” springform pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
- Place the almond flour, pitted dates, coconut oil, cinnamon and salt into a food processor and pulverize until it resembles sticky dough. Don’t over process, or it will turn into nut butter!
- Press the dough evenly along the bottom of the prepared pan.
- In the same food processor, combine all of the filling ingredients (except the chocolate chips) and blend until the mixture is silky smooth and creamy. (About 2 minutes). Scrape down the sides as necessary.
- Fold the chocolate chips into the mixture.
- Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
- Place in the freezer to set for at least 3 hours or until completely firm before adding the chocolate ganache.
- To make the ganache, place the chopped chocolate into a bowl. Warm the coconut milk in a saucepan until just simmering, and pour over the chocolate.
- Stir until smooth, and then spread over the cheesecake.
- Serve immediately, or place in the freezer until ready to serve.
About the Author: Norma
Norma is a stay-at-home mom and passionate foodie who has played an active role in the culinary community since 2010. She loves to think, speak and write about everything food (and of course her munchkin and pug from time to time). You can enjoy more recipes by following her on Twitter, Facebook and Instagram.