Vegan Grasshopper Cheesecake Checks All the Boxes
A bright green, mint-forward vegan cheesecake made with mint cookies and Creme de Menthe—perfect for St. Patrick’s Day or any time you want a refreshing dessert.
Made with mint cookies and Creme de Menthe
If you prefer to avoid alcohol, omit the liqueur and use mint extract or a non-alcoholic mint flavoring instead. The mint cookies alone provide a strong mint character; the Creme de Menthe deepens that flavor and adds a subtle sweetness.
Mint from the cookies plus the liqueur carries the flavor
If you cannot find ready-made vegan mint cookies, you can add mint extract to a rich chocolate shortbread base and use that for both the crust and the crumbs folded into the batter. The combination of cookie mint and optional green coloring gives a classic grasshopper look and flavor.
Notes for Success
- If you want an alcohol-free option, use a mint flavoring or mint extract in place of Creme de Menthe.
- For a visual guide on un-molding a cheesecake baked in a regular cake pan, consult a trusted video tutorial—there are helpful demonstrations that show how to cool and release the cake cleanly.
- I prefer Tofutti cream cheese for baked vegan cheesecakes; I have not had consistent results with other brands in baked recipes. If you do not use a store-bought vegan cream cheese, consider using a reliable homemade copycat formula that behaves like Tofutti in baking.
- When measuring cornstarch, a kitchen scale yields the most reliable results. Cornstarch measured by volume can vary significantly depending on how it is scooped.
Recipe: Vegan Grasshopper Cheesecake
Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins Servings: 10
Ingredients
For the Crust
- 1½ cups (about 13 ounces) vegan mint cookies, crushed
- 5 tablespoons (70 g) vegan butter, melted
For the Cheesecake Batter
- 16 ounces (454 g) vegan cream cheese
- 2 tablespoons (28 g) vegan butter, melted
- ¾ cup (150 g) granulated sugar
- 5 tablespoons (32 g) cornstarch
- 2 tablespoons (14 g) all-purpose flour
- 6 ounces (177 ml) plant-based milk
- 1 teaspoon vegan lactic acid (or a splash of lemon juice as an alternative)
- ¼ cup (60 ml) Creme de Menthe liqueur (or substitute with mint extract or non-alcoholic mint flavoring)
- Green food coloring, optional
- 1 cup crushed mint cookies to fold into the batter
For the Icing
- Vegan ganache or chocolate glaze (use your preferred recipe)
Instructions
- Prepare a 7″ x 3″ cake pan by greasing it and lining the bottom with parchment paper. Preheat the oven to 350°F (175°C).
- Make the crust: pulse the vegan mint cookies in a food processor until finely ground. Add the melted vegan butter and pulse until the crumbs hold together when pressed.
- Press the crust mixture evenly into the prepared pan. Place the pan in the freezer while you prepare the filling—this helps the crust set and prevents it from mixing with the batter.
- Place all cheesecake batter ingredients, except the extra crushed cookies, into a food processor or blender. Process until completely smooth. Add a few drops of green food coloring if you want a more vivid grasshopper green.
- Fold the remaining crushed cookies into the smooth batter by hand to keep some texture and cookie pieces throughout the cheesecake.
- Pour the cheesecake batter over the chilled crust. Set the filled pan into a water bath (wrap the exterior of the pan with foil if it is not a springform to prevent water from seeping in), then place it in the preheated oven. Immediately reduce the oven temperature to 335°F (about 168°C) and bake for 45 minutes to 1 hour, or until the edges are set and the center is slightly jiggly.
- When the baking time is complete, turn the oven off and leave the cheesecake inside to cool slowly for about an hour. Removing it too quickly can cause cracking.
- After the oven has cooled, remove the cheesecake and let it come to room temperature on the counter. Then refrigerate for at least 4 hours or preferably overnight to fully set and develop flavor.
Notes
Be sure to read the notes for success above the recipe.
Storage: Keep the cheesecake refrigerated. It can remain at room temperature for up to four hours when serving, and it will keep in the refrigerator for up to one week when properly covered.
Video: A step-by-step video demonstration is often helpful for visual learners—search for a reliable tutorial that shows un-molding and baking in a water bath if you would like a visual reference.
Tried this recipe? Let us know how it turned out and any adjustments you made to suit your taste.
