I think my favorite dessert of all time is cheesecake.
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.
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.
Hence my vegan cheesecake skepticism.
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.
The prep for this cheesecake is minimal and it’s the perfect make-ahead dessert. Did I mention that it’s no bake?
- 20 mint oreo cookies (plus a couple more for topping)
- 1-2 tbsp coconut oil, melted
- 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
- 1 cup almond milk
- 1 tbsp cornstarch
- 1 tsp coconut oil
- ⅔ cup vegan chocolate
- **Remember to soak your cashews well in advance!!**
- 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.
- 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, take it off heat and stir in your coconut oil.
- 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.
- Remove the tart from the freezer and pour the ganache over it.
- Crumble a few oreos over top and return to fridge for 4-8 hours or overnight.