Vegan Grasshopper Cheesecake
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Cook time: 
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Serves: serves 8-10
I am using The Plant Based Egg- egg replacerin this recipe (and about 90% of all my recipe lately!) I so like it the best and while it is not completely necessary here I do like that it imparts a more "New York Style" texture to my cheesecake recipe. For a creamier, looser textured cheesecake leave it out
  • I package (13ounces) Vegan Mint Sandwich Cookies *I used Newman's O's *You won't need the whole package
  • For the Crust:
  • Half package of the cookies listed above
  • Vegan Butter 3 Tablespoons (42g)
  • For the Cheesecake Batter:
  • Vegan Cream Cheese *I use Tofutti Brand 1½ packages (12ounces)
  • Firm Tofu drained 4 ounces (1/4 of a package)
  • Granulated Sugar ¾ cup (150g)
  • Cornstarch 4 Tablespoons
  • All Purpose Flour 2 Tablespoons
  • The Plant Based Egg Egg Replacer 3 teaspoons
  • Plant milk *I use soy ½ cup (118ml)
  • Vegan Butter Melted 2 Tablespoons (28g)
  • Creme De Menthe Liquor ¼ cup (60ml) *or leave it out and add more plant milk
  • Green food color *optional
  1. Prepare the crust by crushing approx 14 of the sandwich cookies in a food processor and then add the melted vegan butter
  2. Press it into the prepared 7" cake pan and freeze while you prepare the cheesecake batter
  3. Place all cheesecake ingredients (except the remaining cookies) into a food processor and process until smooth.
  4. Add green color if you wish (I did)
  5. Crush the remaining cookies to big chunks and add to the cheesecake batter
  6. 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.
  7. Remove from the oven and refrigerate overnight before unmolding
  8. For a closer look at how to un-mold a cheesecake in a regular cake pan, click here
  9. (Skip to 1:19 in the video for a visual tutorial)
  10. I made a Creme de Menthe ganache (which is just 3.5 ounces chocolate melted with 1½ Tablespoons of Crem de Menthe liquor melted together over a low heat whisking constantly until melted and smooth.
  11. garnish with Optional Coconut Whipped Cream
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
Recipe by Gretchen's Vegan Bakery at