Vegan Mint Cookie Cheesecake

Posted by in Cheesecake, Cookies, Cooking, Sweets, Valentine's Day | 1 comment

 Hello & Happy Thursday!!
Out of all the flavor combinations I distinctly remember my brother was always enamored with mint chocolate chip, and cottage cheese but that’s a different topic lol.
For myself, I never was a big chocolate or mint person. Unless you count the one time when I was 6 and ate all the mint grasshopper cookies while at the beach with my family, lied about it, yet was covered in cookies.  However, again, that’s a different topic!
Today I truthfully altogether crave savory foods more than sweets!, (irony) and if it’s chocolate based it has to be broken up with another flavor, such as mint!
My top faves of flavor combos: 
  • Berries with Basil
  • Lemon and thyme
  • Anything cinnamon
  • Anything lemon
  • Anything lime
  • Strawberry and Rhubarb
Having a cookie cheesecake on my bucket list for as long as I can remember, I jumped at the chance to recreate this classic, but put a modern mint spin on it, and.. 
the vegan Mint Cookie Cheesecake was born!
While cashew cheesecake recipes are a big concept, I love to use tofu to mix it up.  I enjoy the texture, the product is more accessible, affordable, and easier to work with at the end of the day. 

What I love about this recipe is, everything! It’s a little more decadent than my usually cheesecake recipes, packs more aesthetic appeal with the green color and chocolate topping, is easy, involves accessible and affordable ingredients, you can omit the chocolate/cookies in the filling/make a raw crust to cut calories and increase nutrients, make a coconut whip for more added appeal, but all in all this recipe will make you look like a pro baker and is non vegan approved!

If you love fun festive vegan desserts, you have to try this recipe for a vegan Mint Cookie Cheesecake!!
Why this recipe rocks:
Accessible ingredients
Perf for those who have an affinity for chocolate or oreos
Aesthetically perfection!
Can be easily modified to reduce sugar content
Non vegan approved 

Recipe Tutorial

Yields 8-10 slices

Vegan Mint Cookie Cheesecake

25 minPrep Time

1 hrCook Time

1 hr, 25 Total Time

Save RecipeSave Recipe


  • 20 oreo cookies, filling removed
  • 6 tablespoons vegan butter, (or coconut oil)
  • Filling:
  • 2 package Follow Your Heart vegan cream cheese
  • 2 package silken tofu (I used firm)
  • 1/2 cup agave (I also added 2 drops of mint stevia)
  • 1 teaspoon corn starch
  • ½ cup flour
  • 2 tbsp of natural green food coloring or 2tbsp of match powder
  • 10-15 cookies broken into small chunks
  • Topping:
  • 1/2 a block of Lily's Sweets vegan dark chocolate
  • 1/3 cup coconut oil
  • 4 oreo cookies


  1. Preheat oven to 375° and line a spring-form pan with parchment paper (optional)
  2. Crust: In a food processor, add the butter and oreos and press the mixture into the bottom of the spring form pan. You can use the bottom of a glass to further press it to get every inch. Bake for 10 minutes and remove from oven
  3. Filling: In a food processor add the vegan cream cheese, silken tofu, agave/mint stevia, mint extract, food coloring and pulse until smooth and creamy. You will have to do this in batches if working with a smaller food processor. With mixer on slow, slowly add the corn starch and flour a little at a time until fully incorporated. Add almond milk if needed to get your processor moving. Fold in the larger pieces of oreo cookies. Pour the mixture into the spring-form pan and bake for one hour. Remove the cheesecake from the oven and let cool on a counter top for one hour. If not firm enough, store in the fridge for a few hours.
  4. Once cooled, first use a knife to separate the cheesecake from the pan. I removed mine and placed back on, but looking back I'd rather have just kept it off to achieve a drizzle effect as it's going to drizzle over the sides regardless! Combine the chocolate and coconut oil and microwave for 10 seconds, stirring, set for another 10, to have melted chocolate! Pour over the top. (I did two coats using more chocolate for a prominent layer) Place in fridge for a few moments, and decorate with whole or crushed cookies, or both! To serve I recommend leaving out on the counter so that the chocolate will be softer and look smoother when sliced. If served straight from the fridge it won't slice good!












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1 Comment

  1. Since you list this site as, "Eat Drink Shrink" I believe you need to add the calorie content and the food group percentages for each recipe you list. How else are we to know?

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