Vegan Recipe App T-Shirts for Activists Newsletter Ad-Free Browsing Cookbooks Petitions Product Features Adopt-a-Pet

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!

2.1K Views 10 years ago

No-Bake Grasshopper Cheesecake
[Vegan]

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

No-Bake Grasshopper Cheesecake [Vegan]

8-12

Dairy Free

The perfect combination of mint and chocolate, this grasshopper cheesecake is cashew and coconut milk-based, making it rich and decadently creamy. The silky mint cheesecake filling sits on top of a mint chocolate cookie crust and is topped with silky chocolate ganache plus even more crushed cookies. It's no-bake, so... Read More

Ingredients You Need for No-Bake Grasshopper Cheesecake [Vegan]

For the Crust:

20 mint chocolate sandwich cookies, plus a couple more for topping
1-2 tablespoon coconut oil, melted

For the Filling:

2/3 cup coconut milk
1 1/2 cups cashews, soaked for 6-8 hours or overnight
1/2 cup maple syrup
1/3 cup coconut oil, melted
Juice of 1/2 a large lemon (about 1/6 of a cup)
1 teaspoon mint extract
10 drops of green food coloring

For the Ganache:

1 cup almond milk
1 tablespoon cornstarch
1 teaspoon coconut oil
2/3 cup vegan chocolate

Order with Instacart Download Our App

How to Prepare No-Bake Grasshopper Cheesecake [Vegan]

Soak cashews in water overnight.
Crush the cookies in a large plastic bag. Add the coconut oil and mix together. Spread the crushed cookies along the bottom and sides of an 8-inch tart pan.
Combine all of your filling ingredients in a large blender or food processor.
Pour the filling into the crust and freeze for 2-4 hours.
If the tart is mostly set, then begin your ganache.
Bring almond milk and cornstarch to a boil, stirring constantly.
When the mixture starts to bubble, remove from heat and stir in your coconut oil.
Place the chocolate in a heat-proof bowl and pour the milk mixture over it. Give the chocolate 1-2 minutes to melt, and then whisk thoroughly.
Remove the tart from the freezer and pour the ganache over it.
Crumble a few cookies over top and return to refrigerator for 4-8 hours or overnight.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments:

Sign Up

Get your favorite articles delivered right to your inbox! Sign up for daily news from OneGreenPlanet.

Support

Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.