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Vegan Grasshopper Cheesecake

Vegan Grasshopper Cheesecake

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10

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

Video

Notes

Be sure to read the notes for success section above the recipe 
Storage Cheesecake must be kept refrigerated but can stay for 4 hours at room temperature. Store in the refrigerator for up to 1 week
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