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Recipe: Mini Raw Mint-Chocolate Cheesecake

No Bake Mini Chocolate-Mint Cheesecake.


Sometimes you just need chocolate. But a standard chocolate bar won’t cut it this time!
This choc-mint cheesecake will fill that longing for something sinfully sweet, while also stopping that guilty feeling associated with scarfing down something bad.

I won’t bore you with the health benefits of fresh mint leaves, or the many reasons to eat dark chocolate, rather I will just say these cheesecakes are super delicious, easy to make, and filled with lots of raw goodies. Enjoy!

Recipe Sources:

Lauren Kelly Nutrition
Sarah Bakes GF Free

Raw Mint-Chocolate Cheesecake

  • Servings: 4-6
  • Difficulty: easy
  • Print

What you’ll need:

Mini cheesecake springform pans (so you can pop these babies out to look pretty)
Traditional ramekins



Chocolate-nut crust:

  • 1 cup mixed nuts (cashews/almonds/pecans)
  • 8 fresh dates (cut up and soaked in warm water for 10mins beforehand)
  • 1/2 cup cacao powder (or unsweetened cocoa powder if you are poor like me!)
  • 1 pinch sea salt
  • 1 tsp vanilla essence
  • 2 tsp melted coconut oil


  1. Place all crust ingredients into a food processor and pulse until combined. The ingredients should all slightly stick together.
  2. Divide the mixture between your pans and scoop your chocolate-nut crust into the bottom. Press down firmly with your FINGERS and make a compact, even base of goodness (DON’T use a fork! Don’t think it will be easier because it isn’t. The fork just sticks to the mixture and pulls up your nice base. Trust me, I tried it)

Set aside as you prepare your smooth chocolate cheesecake filling.

Chocolate filling:

  • 1 3/4  cups of cashew nuts (soaked for 15min in warm water)
  • 10 Tbsp Lite coconut cream
  • 2 Tbsp maple syrup
  • 2 tsp of vanilla essence
  • ¼ cup loosely packed  finely diced fresh mint leaves
  • 2 ½ -3 tsp peppermint extract (you need quite a bit as the cacao drowns out the mint flavour)
  • 3/4 cup raw cacao powder (or unsweetened cocoa powder)


  1. Soak your cashew pieces for about 15 minutes in warm water before rinsing well
  2. Place cashews into blender with maple syrup, vanilla, mint leaves and peppermint extract. Add your cocoa/cacao powder. Blend until ingredients become a creamy consistency and there is no powdery cacao/cocoa left.
  3. Keep scraping the sides and blending until the cashew pieces look super fine and diced up and the rest of the ingredients are smooth.
  4. Begin blending again while spooning in your coconut cream in until you reach a smooth creamy texture
  5. Once the chocolate filling is a blended, creamy bowl of heaven, begin dolloping your filling into your ramekins/pans atop your chocolate-nut crust.
  6. After filling them to the top, set your sweet chocolate babies into the fridge to set for 20mins before removing from them from the springform pans for a pretty picture, or leaving in the ramekins to devour.
  7. Garnish with fresh mint and chopped up Dark Ghana Pepppermint Chocolate

Nic x

The Sunshine Exchange.


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