Prepare to embark on a decadent journey that will make your taste buds dance with pure delight! This Vegan Chocolate Peppermint Brownie Cheesecake is not just a dessert; it's a revolutionary culinary experience that proves plant-based treats can be mind-blowingly delicious. Imagine a rich, creamy cheesecake with a chocolate cookie crust, infused with refreshing peppermint and studded with chocolatey goodness - all without a single animal product. Whether you're a committed vegan, a curious foodie, or simply someone who loves extraordinary desserts, this recipe will transform your perception of plant-based indulgence forever!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups vegan chocolate cookies (crushed)
- 1/4 cup coconut oil (melted)
- 2 cups vegan cream cheese
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/4 cup almond milk
- 1 tsp peppermint extract
- 1/2 cup vegan chocolate chips
- Whipped coconut cream for topping
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- In a medium bowl, mix crushed vegan chocolate cookies with melted coconut oil until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust.
- In a large mixing bowl, combine vegan cream cheese, granulated sugar, cocoa powder, almond milk, and peppermint extract. Use an electric mixer to blend until smooth and completely incorporated, ensuring no lumps remain.
- Fold in vegan chocolate chips gently, distributing them evenly throughout the cheesecake batter.
- Pour the cheesecake mixture over the prepared cookie crust, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 45 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from the oven and allow to cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, top with whipped coconut cream and garnish with additional crushed chocolate cookies or chocolate shavings if desired.
- Slice and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Use a springform pan for easy removal and perfect presentation.
- Don't overmix the cheesecake batter to prevent air bubbles that can cause cracking.
- Allow the cheesecake to cool slowly to prevent surface cracks.
- Refrigerate overnight for the best texture and flavor development.
- For extra decadence, drizzle melted vegan chocolate or sprinkle crushed peppermint candies on top before serving.
- Use a sharp, clean knife dipped in hot water when slicing for perfect, clean cuts.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 0mg
