Mint Chocolate Chip Vegan Cheesecake with Graham Cracker Crust

The best vegan and gluten-free cheesecake recipe you’ll ever find. It is rich, thick, and creamy! With easy to prepare gluten-free graham cracker crust.  

 Yields: Two 8-inch cheesecakes                             

Prep time: 15 minutes                                                                         

Cook time: 20 minutes

Total time: 35 minutes

INGREDIENTS

Crust

• 2 cups gluten free graham crackers*
• 6 Tbsp melted coconut oil or vegetable shortening
• ½ cup of granulated vegan sugar

Filling

• 3 or 24 oz vegan cream cheese (I used Tofutti)
• 1 (13.5 oz) can coconut cream
• 1 cup granulated vegan sugar
• ⅓ – ½ vegan chocolate chips
• 3 Tbsp cornstarch (sub arrowroot or tapioca)
• 3 Tbsp lemon juice
• 2 tsp vanilla extract
• ¾ tsp peppermint extract
• 4-5 drops of green color

Note: *Find the recipe of graham crackers on www.mettaatta.com/graham-crackers/

INSTRUCTIONS

Crust

1. Preheat oven to 350 F. Wrap a two 9-inch pan with 1-2 layers of aluminum foil covering the bottom and sides. Cut 2 circles of parchment paper for the bottom of the pans and spray lightly with oil.
2. Blend the graham crackers in a NutriBullet or any blender using a milling blade until you get the crumbly consistency.
3. Pour the crumbs in a medium bowl, add melted coconut oil, and sugar. Stir well to combine.
4. Press the crust mixture down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little if you can. Set aside.

Filling

1. In the bowl of an electric mixer with whisk attachment or using a handheld mixer, beat the vegan cream cheese for about 1 minute until smooth.
2. Add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
3. Once it’s completely smooth, pour into prepared pans over the crust and spread evenly.

Bake

1. Bake in the oven for 40-45 minutes. After that, turn off the oven and let the pans sit in the oven for 10 more minutes. The cheesecake will likely be somewhat jiggly and may not look cooked from the middle. Don’t worry, it will firm up when it cools.
2. Remove from the oven and let it cool for 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with any optional toppings.

Toppings (3 optional toppings)

1. As shown, lightly sift cocoa powder all over the top of the cheesecake. Garnish with some fresh mint in the middle.
2. In a food processor, add 1 ¼ cups of sliced or frozen strawberries, ¼ cup of granulated sugar, and 1 tsp lemon zest. Process until smooth. Pour over chilled the cheesecake and serve.
3. Melt 2 Tbsp vegan butter in a saucepan over low-to-med heat. Add 2-3 Tbsp full-fat coconut milk and ¾ cup vegan chocolate chips and stir while it melts. Remove from heat. Let it cool for 5 minutes and then pour over the chilled cheesecake. Enjoy 😋

Have you used Metta gluten-free flour for this recipe or any other recipe?

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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com