St. Patrick’s Day is the perfect excuse to serve bright green treats, but you don’t need artificial food coloring to get that festive color. These mint chocolate mini cheesecakes are naturally tinted with a handful of spinach blended into the filling. The spinach gives a gentle green hue without altering the flavor, so even picky eaters won’t notice the hidden greens. It’s a simple way to sneak a little extra nutrition into dessert.
The recipe starts with a rich chocolate crust made from gluten-free oats, nuts and cocoa, baked briefly to set. The filling is a creamy, dairy-free cheesecake made from soaked cashews, coconut milk and coconut oil, sweetened with maple syrup and flavored with peppermint. A smooth chocolate glaze finishes each mini cheesecake—three layers that deliver chocolate, mint and a satisfying texture, all without refined sugar and completely gluten-free and vegan.
Gluten Free Vegan Mint Chocolate Mini Cheesecakes
Chocolate crust
- 3/4 cup certified gluten free oats
- 1/2 cup raw walnuts or pecans
- 1/4 cup cocoa powder
- 2 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup
Mint cheesecake filling
- 1 3/4 cups raw cashews, soaked 30 minutes in warm water
- 1/4 cup unsweetened coconut milk
- 1/3 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1/4 cup packed baby spinach leaves
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- 1/4 teaspoon salt
Chocolate glaze
- 1/2 cup cocoa powder
- 1/4 cup pure maple syrup
- 3 tablespoons coconut oil, melted
Preheat the oven to 350°F (175°C). To make the crusts, combine the oats and walnuts in a food processor or high-powered blender and grind on high for about a minute. Add the cocoa powder, melted coconut oil and maple syrup, then blend until the mixture holds together. Press the crust mixture evenly into a greased mini-muffin pan or a silicone mini cheesecake mold. Bake 8–10 minutes, then allow the crusts to cool completely in the pan while you prepare the filling.
Soak the cashews in warm water for 30 minutes, then drain. In a food processor or high-powered blender, combine the soaked cashews, coconut milk and melted coconut oil and blend on high for 1–2 minutes until mostly smooth. Add the maple syrup, packed spinach leaves and salt, and continue blending on high until very smooth and creamy. Stir in the vanilla and peppermint extracts with a few quick pulses to combine.
Pour the mint filling over the cooled crusts, filling each cavity. Cover the pan and carefully place it in the freezer for 1–2 hours, or until the cheesecakes are firm.
To make the chocolate glaze, whisk together the cocoa powder, maple syrup and melted coconut oil until smooth and glossy. If needed, add an extra teaspoon or two of maple syrup to reach a pourable consistency. Remove the mini cheesecakes from the freezer and unmold them gently. Spread or drizzle the glaze over each cheesecake. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to several days, or freeze for longer storage.