Vegan Cheesecake Recipe : Mini Mint Chip Cheese Cakes
Prep time
Total time
This Vegan recipe brings you a solution to a problem Vegans world-wide have faced for years, not being able to eat cheesecake. This vegan cheesecake recipe is as rich and decadent as you would expect a traditional cheesecake to be!
Recipe type: Dessert
Cuisine: American
Serves: 12 mini cakes
Chocolate Crust
  1. Place all ingredients, except the dates in a food processor and pulse about 6 times to get crumbles.
  2. Add the dates and process until the mixture is sticking together on it's own. Add more dates as necessary to create a nice sticky crust. The mixture should stick together easily when pressed between your fingers.
  3. Line each muffin tin with a 3-4 inch strip of parchment paper.
  4. Press about 1- 1½ Tbsp of the pecan mixture onto the bottom of each muffin tin-on top of the paper strip- to form a nice crust.
  5. Once you have filled each tin with crust- place in the fridge or freezer to harden while you work on your cake filling.
Mint Chocolate Cake Filling
  1. Drain cashews from the soaking water and rinse well.
  2. Add them, along with all the remaining ingredients except the coconut oil and cocoa butter, to a high speed blender and blend until smooth.
  3. While the blender is running, add the melted cacao butter and coconut oil and blend until well incorporated.
  4. Pour the filling into muffin tins on top of the prepared crusts, leaving some space at the top, reserving ⅓ of the filling.
  5. Blend the reserved filling with cacao powder and vanilla until smooth.
  6. Pour the reserved chocolate filling into each cup with the mint filling you just added. Pour with conviction.
  7. Using a chopstick swirl the chocolate filling with the mint to get a marbled effect.
  8. Freeze the cheesecakes for 1-2 hours until solid.
  9. Remove the cheese cakes from the muffin trays.
  10. Allow them to thaw for 15 minutes before serving, or serve them cold as a nice cool ice cream treat!
Recipe by The Edgy Veg at