{Vegan} Grasshopper Cheesecake Oreo Tart
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
This silky mint cheesecake sits on top of a mint oreo cookie crust and is topped with silky chocolate ganache and even more crushed oreos! The perfect combination of mint and chocolate, this grasshopper cheesecake tart is cashew and coconut milk-based, making it vegan and a slightly healthier option.
Ingredients
Crust
  • 20 mint oreo cookies (plus a couple more for topping)
  • 1-2 tbsp coconut oil, melted
Filling
  • ⅔ cup coconut milk
  • 1½ cups cashews, soaked for 6-8 hours or overnight
  • ½ cup maple syrup
  • ⅓ cup coconut oil, melted
  • juice of half a large lemon (about ⅙ of a cup)
  • 1 tsp mint extract
  • 10 drops of green food coloring
Ganache
  • 1 cup almond milk
  • 1 tbsp cornstarch
  • 1 tsp coconut oil
  • ⅔ cup vegan chocolate
Instructions
  1. **Remember to soak your cashews well in advance!!**
  2. Crush the mint oreos in a large plastic bag. Add the coconut oil and mix together. Spread the crushed oreos along the bottom and sides of an 8-inch tart pan.
  3. Combine all of your filling ingredients in a large blender or food processor.
  4. Pour the filling into the crust and freeze for 2-4 hours.
  5. If the tart is mostly set, then begin your ganache: bring almond milk and cornstarch to a boil, stirring constantly.
  6. When the mixture starts to bubble, take it off heat and stir in your coconut oil.
  7. Place the chocolate in a heat-safe bowl and pour the milk mixture over it. Give the chocolate 1-2 minutes to melt, and then whisk thoroughly.
  8. Remove the tart from the freezer and pour the ganache over it.
  9. Crumble a few oreos over top and return to fridge for 4-8 hours or overnight.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-grasshopper-oreo-cheesecake/