Plant-Powered Mint Choc Chip Cheesecake

Fri, 31 July 2026

Plant-Powered Mint Choc Chip Cheesecake

We all remember that iconic Italian gondola ice cream advert that had everyone humming along, and ever since then I've wanted to recreate that cool, minty, chocolatey mouthful of yumminess.

Well... I think I've nailed it.

This week I'm making my **Plant-Powered Mint Choc Chip Cheesecake** – inspired by those nostalgic mint choc chip ice cream flavours we all grew up with, but with my own magical plant-powered twist.

Creamy, refreshing, packed with rich chocolate and fresh minty flavour, this is one of those desserts that proves plant-based food is just... food. Indulgent, delicious and guaranteed to disappear in record time.

From my plant-powered kitchen to yours.

The Base

Ingredients

* 300g Oreo cookies

* 75g dairy-free spread (salted or unsalted)

* A few drops of peppermint extract

The Don – Minty Cheesecake Filling

Ingredients

* 400g vegan cream cheese

* 100g icing sugar

* ½–1 tsp peppermint extract

* 100g vegan mint chocolate, melted and cooled slightly

* 200ml vegan cream

* 75g vegan mint chocolate, chopped into small chunks

The Icing on the Cake – Mint Chocolate Ganache

Ingredients

* 100g dark mint chocolate

* 100ml plant-based cream

Let's Get Cooking!

Method:

Step 1 – Build the Base

Crush the Oreo biscuits (either in a food processor or by placing them into a freezer bag and giving them a good bash with a rolling pin!).

Mix with the melted dairy-free spread and a few drops of peppermint extract until the mixture resembles wet sand and holds together when pressed. Have a little taste and adjust the peppermint until it has the minty kick you're after.

Press firmly into the base of a lined 23cm springform tin and place into the fridge while you prepare the filling.

Step 2 – Make the Ganache

Half-fill a small saucepan with water and bring to the boil before reducing to a gentle simmer.

Place a heatproof bowl over the pan, making sure the bottom doesn't touch the water, then melt the dark mint chocolate.

Remove from the heat and allow it to cool slightly before whisking in the plant-based cream until smooth and glossy.

Set aside while the cheesecake chills.

Step 3 – The Minty Magic

Using the same gentle melting method, melt the vegan mint chocolate and leave to cool slightly.

In a large bowl, whisk together the vegan cream cheese, icing sugar and **½ teaspoon** of peppermint extract until smooth. Have a taste—you can always add a little more peppermint if you'd like a stronger mint flavour.

In a separate bowl, whip the vegan cream until soft peaks form.

Fold the cooled melted chocolate into the whipped cream before gently folding everything into the cream cheese mixture.

Finally, fold through the chopped mint chocolate, taking care not to overmix so you keep the filling beautifully light and airy.

Step 4 – Assemble

Spoon the filling over the chilled biscuit base and smooth the top using the back of a spoon or an offset spatula.

Cover and refrigerate for **at least 4 hours**, although overnight is even better.

And here's the best bit... the mint flavour actually develops overnight, making it even more delicious.

Step 5 – The Grand Finale

Remove the cheesecake from the tin and finish with the glossy mint chocolate ganache.

Decorate with fresh mint leaves, extra chocolate shavings or chunks and a few fresh strawberries for a splash of colour.

Slice, serve and enjoy.

Firefighting Chef's Tip

This cheesecake actually tastes even better the next day, as the mint has more time to infuse through the filling.

It'll happily keep in the fridge for up to **3 days**...

...although let's be honest, what are the chances of that happening?