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Vegan Grasshopper Oreo Cheesecake

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I think my favorite dessert of all time is cheesecake.

Vegan Grasshopper Oreo Cheesecake | Whisk and Shout

And I haven’t had it in over a year! Until now.I have always been skeptical of veganized versions of dairy-heavy desserts. And as one of my friends said to me, there’s really nothing more packed with animal products than cheesecake.


Vegan Grasshopper Oreo Cheesecake | Whisk and Shout

I mean, it’s literally called cheesecake.

If you go look up the first cheesecake recipe online, it’s got butter, eggs, cream cheese, heavy cream, and sour cream. That sounds rich and delicious and totally not at all vegan.

Vegan Grasshopper Oreo Cheesecake | Whisk and Shout

Hence my vegan cheesecake skepticism.

But when Dana did cheesecake twice a while back, I knew that there was something going for it. Because her recipes are always on point.

Vegan Grasshopper Oreo Cheesecake | Whisk and Shout

Plus, adding oreos makes everything better.

This grasshopper cheesecake is a creamy, cashew-based cheesecake flavored with mint. It sits on top of a crust that is literally just crushed mint oreos glued together with some coconut oil. (Why would you need anything else?) And because that just isn’t enough, I whipped up some of my fave vegan chocolate ganache and topped the whole thing off with crushed oreos.

Vegan Grasshopper Oreo Cheesecake | Whisk and Shout

The prep for this cheesecake is minimal and it’s the perfect make-ahead dessert. Did I mention that it’s no bake?

Vegan Grasshopper Oreo Cheesecake | Whisk and Shout

Enjoy!

5.0 from 6 reviews
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{Vegan} Grasshopper Cheesecake Oreo Tart
Author: 
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.

 

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Comments

  2. Joanne says

    I’ve always been dubious of vegan cheesecakes as well…because that is a LOT of dairy to replace! But this sounds so good! I must try it…if only to prove myself wrong!

    Reply

  12. Lynn | The Road to Honey says

    I’m with you Medha. Cheesecake is one of my favorite deserts; however, I can’t remember the last time I actually had it. I still can’t get over how vibrantly green this one is. It’s perfect for the upcoming St Paddy’s day holiday.

    Reply

    • Medha says

      Oreos are a vegan staple!! It’s fun eating home-baked vegan goodies, but sometimes you just want an oreo and it’s great that they’re vegan 🙂

      Reply

  23. Monica says

    I’m not vegan but it’s so nice to learn something new and about other options. This looks great and I’m glad to hear a vegan version can work so well. Discovering a great recipe is such a good feeling! Have a great weekend!

    Reply

  24. Mir says

    This looks amazing, Medha! You’ve been using your snow days very wisely. 🙂 I think I’ve baked more this week than I did all last month, and it looks like you have, too!

    Reply

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