Halloween Mint Madness Cheesecake
This spooky vegan mint cheesecake takes its ghoulish green colour from spirulina. A soft and creamy delight, it’s ideal to wow your guests at any Halloween gathering.
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This spine-tingling dessert is the ultimate treat for your ghoulish gatherings, with a twist of minty freshness and a dash of eerie elegance. It’s not just a cheesecake; it’s a bewitching masterpiece!
Sitting on top of a crunchy, buttery digestive biscuit base is a luscious, dairy-free cream cheese filling infused with peppermint and a zesty kick of lemon. This refreshing combination awakens your taste buds with a burst of vibrant, cool flavours that are reminiscent of a crisp autumn night.
We’ve conjured up a vibrant green hue using the mystical powers of spirulina, which gives it an enchanting green colour reminiscent of witches’ brews and mysterious potions without using any food colouring.
But the fun doesn’t stop there! Get your creative cauldron bubbling and decorate this cheesecake with all the eerie embellishments your heart desires. Whether you opt for spiderwebs of vegan chocolate or ghostly meringue peaks – the possibilities are as endless as the starry night on Halloween.
Whether you’re hosting a costume party, a haunted house gathering, or just want to treat yourself to a spooky dessert, this vegan mint madness cheesecake is bound to steal the spotlight.
What is agar agar and how do I use it?
To ensure the cheesecake sets firmly, we’ve used agar agar flakes to bind the ingredients together.
Agar agar, often simply referred to as agar, is a plant-based gelatin substitute derived from seaweed. It is commonly used in vegan cooking and baking as a thickening agent, gelling agent, and stabiliser.
Agar flakes typically need to be soaked in water before use. For every tablespoon of agar flakes, you’ll want to soak them in 3-4 tablespoons of cold water, allowing the flakes to absorb the water for about 10-15 minutes.
After the agar flakes have soaked and softened, transfer them to a saucepan with the milk and simmer gently. The flakes should dissolve completely into the liquid which can take anywhere from 5 to 10 minutes.
Allow the cheesecake to set properly by refrigerating it for at least 4 hours, or overnight for the best results.
Total Time: 45 minutes
Prep Time: 20 minutes, plus at least 4 hours to chill
Servings: 8
Rating:
Total Time: 45 minutes
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the base:
- 27.5 27.5 g digestive biscuits, finely crushed
- 11.25 11.25 g dairy-free butter, melted
- For the filling:
- 50 50 g dairy-free cream cheese
- 15.625 15.625 g granulated sugar
- 0.25 0.25 Tbsp lemon juice
- 0.125 0.125 Tbsp lemon zest, finely grated
- 23.75 23.75 ml soya milk
- 0.5 0.5 Tbsp agar flakes
- 0.25 0.25 tsp spirulina
- 0.125 0.125 tsp peppermint extract
Method
- Grease an 18cm, loose-bottomed, deep tin and line the base with baking parchment.
- Mix the digestives and the butter until evenly combined.
- Press the crumbs evenly across the base of the tin, and place in the fridge to chill for 20 minutes.
- For the filling, mix together the cheese, sugar, lemon juice, zest, spirulina and peppermint extract until well combined. Heat up the filling mixture in a bain marie until softened.
- In a saucepan, simmer the milk and whisk in the agar, stirring constantly until dissolved.
- Combine the agar milk with the warmed filling mixture, and pour over the biscuit base. Chill for 4 hours, or even better, overnight.
Nutritional information per serving (133g): Calories 325, Fat 16g, Saturates 4.6g, Carbohydrate 38g, Sugars 26g, Protein 4.8g, Salt 0.7g
Want more inspiration for spooky season? Check out these creepy vegan Halloween recipes.
