Vegan Mint Cheesecake

Ingredients:

For the Crust:

• 2 cups vegan graham cracker crumbs
• 1/2 cup vegan butter, melted
• 1/4 cup granulated sugar

For the Filling:

• 24 oz vegan cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup non-dairy milk (such as almond, soy, or oat)
• 2 tablespoons cornstarch
• 1/4 cup fresh mint leaves, chopped
• 1 teaspoon vanilla extract
• Green food coloring (optional)

For the Topping:

• 1 cup vegan sour cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.
2. In a medium bowl, combine the graham cracker crumbs, melted vegan butter, and sugar until well combined.
3. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
4. In a large bowl, beat the vegan cream cheese and sugar together until smooth.
5. In a separate bowl, whisk together the non-dairy milk, cornstarch, chopped mint leaves, and vanilla extract until well combined.
6. Gradually add the milk mixture to the cream cheese mixture, beating until smooth. Add green food coloring if desired.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
9. While the cheesecake is baking, make the topping. In a small bowl, whisk together the vegan sour cream, sugar, and vanilla extract until well combined.
10. Remove the cheesecake from the oven and let it cool to room temperature.
11. Once the cheesecake is cooled, spread the sour cream topping evenly over the top of the cheesecake.
12. Refrigerate the cheesecake for at least 2 hours, or until firm.
13. Slice and serve your delicious Vegan Mint Cheesecake!