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
Simply add some mint extract to my perfect chocolate shortbread recipe!
WATCH HOW TO MAKE THIS CHEESECAKE!
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 have not had success with any other brand in BAKED recipes
GET MY TOFUTTI CREAM CHEESE COPY CAT RECIPE
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
Vegan Grasshopper Cheesecake
Ingredients
For the Crust:
- 1½ cups Vegan Mint Cookies 13ounces
- Vegan Butter 5 Tablespoons 70g
For the Cheesecake Batter:
- 16 ounces Vegan Cream Cheese 454g
- 2 Tbs Vegan Butter melted 28g
- ¾ cup Granulated Sugar 150g
- 5 Tbs Cornstarch 32g
- 2 Tbs All Purpose Flour 14g
- 6 ounces Plant Milk 177ml
- 1 teaspoon Vegan Lactic Acid
- ¼ cup Creme De Menthe Liquor 60ml
- Green food color *optional
- 1 cup Mint Cookies Crushed
For the Icing
Instructions
- Prepare a 7"x 3" cake pan with pan grease & parchment paper liner & preheat the oven to 350°F
- Make the crust by crushing the cookies in a food processor then add the melted vegan butter
- Press it into the prepared cake pan then freeze while you prepare the cheesecake batter
- Place all cheesecake ingredients (except the remaining cookies) into a food processor & process until smooth. Add green color if you wish
- Fold in the crushed cookies
- Pour batter into prepared pan & bake in a water bath in the preheated 350°F oven but I like to turn the temperature down to 335℉ immediately after loading, then bake for 45 minutes - 1 hour
- Turn the oven off & leave the cheesecake inside for another hour to cool slowly.
- Remove from the oven, cool on the counter then refrigerate for at least 4 hours or overnight
Would you consider this a good “base” recipe to work from with the plant based egg? Flavorings taken out of course.
Yes it is! Instead of the creme de menthe you can add more plant milk
I’m making this for my birthday thanks Gretchen!
Gretchen, I just wanted to comment on your going vegan. I had been following you since crumb boss. I’ve always loved learning now just your recipes but your decorating techniques. I have learned so much from you and I just wanted to think you. I have recommended you to several of my vegan friends who were looking for vegan recipes. Thank you for being strong and sticking to your beliefs. May your business be blessed.
Thank you Rita!!
The “how to un-mold a cheesecake in a regular cake pan, click here” link is broken
Thank you for letting me know!! I’ll update that ASAP
HERE IT IS skip to 3minutes into the video