Vegan Grasshopper cheesecake checks all the boxes!
It’s green. It’s Mint. It has Creme de Menthe in it, so it’s also perfect for Saint Patrick’s Day!
Made with mint cookies and Creme De Menthe liquor!
For those of you who do not do alcohol just leave it out altogether and add mint extract instead!
The mint from the cookies in combination with the liquor was actually enough all by itself
If you cannot find a decent Mint Cookie recipe to use for the base as well as for folding into the batter
You can always make my Copy Cat Girl Scout Thin Mints Recipe!
As you will see in the video and the written recipe below I made a ganache with Creme De Menthe liquor
But of course you can make a traditional Vegan Ganache with plant milk instead!
CLICK HERE FOR THE FULL STEP BY STEP YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CHEESECAKE!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Recently I’ve found a Creme de Menthe flavoring for those who want to stay alcohol free *not sponsored
Or you can simply add mint extract instead!
For a closer look at how to un-mold a cheesecake in a regular cake pan, click here ~ Skip to 3minutes into the video for a visual tutorial
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
Yield: 10 people
Vegan Grasshopper Cheesecake
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Ingredients
For the Crust:
For the Cheesecake Batter:
- Vegan Cream Cheese 12ounce (339g)
- Firm Tofu 4ounces (113g) * or more vegan cream cheese
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g)
- Cornstarch 4 Tablespoons (32g) *see notes
- All Purpose Flour 3 Tablespoons (24g)
- Plant Milk *I use soy milk 4fl oz (118ml)
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Salt ¼ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- Creme De Menthe Liquor ¼ cup (60ml) *see notes for success
- Green food color *optional
- Additional cookies crushed to fold into the batter approximately 1 cup
- ½ Recipe Vegan ganache
- OR make the creme de menthe ganache by adding 2 Tbs creme de menthe in place of 2 Tbs of the plant milk for the ganache recipe
Instructions
- Prepare your cake pan with pan grease & parchment paper liner
Preheat the oven to 350°F - Make the crust by crushing approx 14 of the cookies in a food processor and then add the melted vegan butter
- *If you are making my Thin Mint Recipe you will need closer to 28 cookies for the crust and more for folding into the batter & you will omit the chocolate dipping step
- Press it into the prepared 7″ cake pan and freeze while you prepare the cheesecake batter
- Place all cheesecake ingredients (except the remaining cookies) into a food processor and process until smooth.
- Add green color if you wish (I did)
- Fold in other cup of crushed cookies to the cheesecake batter
- Pour batter into prepared pan with the crust and bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
- Remove from the oven and refrigerate for at least 3 hours or overnight
- garnish with vegan ganache and Optional Coconut Whipped Cream and crushed cookies
Notes
Cheesecake must be kept refrigerated but will be OK for up to 4 hours at room temperature.
Store in the refrigerator for up to 1 week
