Chocolate Chip Mint Cheesecake

Serves a Party of 8

Feeling a little mint action today? You’ve come to the right place.

Every time I’m eating my favorite chocolate chip mint ice cream I think to myself, “dang, how cool would it be to make some kind of mint recipe?” and finally decided that recipe would be this gorgeous and refreshing cheesecake, plant-based style.

Just like my oreo cheesecake and pumpkin cheesecake, I started off by mixing Kite Hill cream cheese and So Delicious coconut whip, added in the Enjoy Life mini chocolate chips and Simply Organic peppermint extract to be mixed one last time, then folded the mixture into a homemade chocolate cookie crust using Earth Balance vegan butter and Whole Foods brand 365 Chocolate Sandwich Cremes.

I always choose to serve this cheesecake frozen, but it is just as good served fresh out of the refrigerator. No matter which way you’d prefer, I’d recommend getting crazy with it and adding a bit of oat, almond, or coconut whipped cream to drop on the sides, and maybe even pairing it with your favorite chocolate beverage or in my case, a coffee stout made by Pisgah Brewing Company.

Ingredients:

Ingredients for the Cookie Crust:

Begin this recipe by preparing the crust ingredients.

Add the 24 cookies to a blender and crush them up until they are very tiny crumbles, then transfer to a large bowl.

Drop in the melted butter and stir like your life depends on it.

Fold the cookie crust mixture into a glass pie dish and spread it out as much as possible. Be sure to carefully pull the crust up to the edge of the pie dish using your fingers.

Set the crust in the refrigerator while you prepare the cheesecake ingredients.

In a large bowl, fully mix together the plain cream cheese and coconut whip.

Toss in the cup of chocolate chips and peppermint extract and stir again, add the mixture into your cooled cookie crust, then sprinkle a few extra chocolate chips on the top.

Set the cheesecake in the freezer for at least 2 hours to help everything fully settle, then feel free to store it in the refrigerator if you’re feeling more of a softer and smooth texture rather than frozen.