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Niki's Mint Chocolate Cheesecake Recipe

A delicious cheesecake from @nikibakes "Ah…minty minty fresh cheesecake anyone?  It’s so refreshing and so simple to make, no baking...

Niki's Mint Chocolate Cheesecake Recipe

Ingredients

For the raw cacao cheesecake base

60g sprouted buckwheat
40g raw cacao nibs
80g raw cacao butter, melted
40g raw cacao powder
3 tbsp water
3 tbsp maple syrup

For the mint cheesecake filling

300g cashews, soaked overnight
150ml water
4 tbsp maple syrup
1 tbsp spirulina powder
1 tsp organic peppermint extract
200ml coconut oil, melted

For decoration

100g 70% dark chocolate, melted
fresh edible flowers
raw cacao nibs
fresh mint leaves

A delicious cheesecake from @nikibakes

"Ah…minty minty fresh cheesecake anyone?  It’s so refreshing and so simple to make, no baking required! Everyone can enjoy this vegan and gluten-free sweet treat, so spread the love and enjoy it knowing it’s full of antioxidants thanks to the added spirulina powder, result!"

Method

  1. Start off by making your raw cacao base. Simply mix all the ingredients by hand until well incorporated. Add a little water if it’s too thick.
  2. Spread out into a loaf tin which has been lined with greaseproof paper. Place in the fridge to firm up whilst you make your mint cheesecake filling.
  3. In a high-speed blender, whizz up the cashews, water and maple syrup. The consistency should be thick but not too thick so add a little more water if needed. If it’s nice and sauce like in consistency, add the spirulina powder, peppermint extract and coconut oil and blitz again.
  4. Bring out the base from the fridge and pour over your cheesecake filling. Place in the freezer overnight to fully set.
  5. Once it’s ready to serve, make sure you take it out of the freezer 1 hour before. Slice up and drizzle with melted dark chocolate, raw cacao nibs and fresh mint leaves, mmm!

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