Serves 8-10 vanillamintcheesecake-4324
Gluten Free
Chocolate and mint are a delicious pairing, but vanilla and mint are equally amazing, and this gorgeous raw cheesecake can attest to it. This can be made as a cake or as mini cheesecake bars. I like to keep the bars in the freezer and enjoy them frozen as a cool treat.
Prep: 10 mins
Chill: 120 mins

  • 170 g (5 ¾ oz) almonds
  • Pinch of sea salt
  • 180 g (6 ¼ oz) dates
  • 250 g (9 oz) raw cashews, soaked for 4 to 6 hours
  • 60 ml (2 fl oz) agave nectar
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 15 g (½ oz) spinach
  • 1 tablespoon fresh mint


  1. Place the almonds and salt in a food processor and pulse until they’re ground to a coarse flour. Add the dates and blend until a sticky dough forms. Press into a 15-cm (6-inch) springform tin, or a 20 x 20-cm (8 x 8-inch) brownie tin if making cheesecake bars. Chill in the freezer while the filling is prepared.
  2. Drain and rinse the cashews. Place them in a food processor along with the agave, coconut oil, lemon juice and vanilla. Process until smooth. Pour three-quarters of the mixture into the chilled crust and spread out with a spatula.
  3. To the last quarter of the mixture in the food processor, add the spinach and mint and blend until smooth. Top the vanilla filling with this mix, and again spread it out to the edges with a spatula. Or, if you’re feeling adventurous, add the blend to the cheesecake a big spoonful at a time, then use a toothpick or chopstick to swirl it around and achieve a marbled effect.
  4. Return the cheesecake to the freezer and chill for at least 2 hours. Slice while frozen and then allow to thaw in the refrigerator for an hour before serving, or serve straight from the freezer if you prefer a frozen treat.

Calories (per serving) 296
Protein 6.3 g
Total fat 19 g
Saturated fat 5.1 g
Carbohydrates 30 g
Dietary fibre 4 g
Sugars 19.1 g
Vitamins E
Jessica Nadel is a freelance writer and blogger at Cupcakes and Kale –  She has a passion for healthy, plant-based eating and thinks that amongst a diet of vibrant, nourishing meals there is room for a cupcake or two as well.
With more than 100 quick and easy recipes for turning leafy greens into delicious vegan meals, snacks, smoothies, and cakes, her new book shows how fun and easy it is to eat your greens.