Individual Chocolate-Topped Mint Cheesecakes
Prep time: 
Total time: 
Yield: 2 servings
Mint Cheesecake:
  • ½ cup plus 2 tablespoons (65 g) rolled oats
  • ½ cup (1/2 oz/30 g) organic baby spinach
  • 2 stems of fresh mint leaves (about 15 to 20 leaves), stems removed
  • ½ cup (120 ml) plain, unsweetened milk, any kind you like
  • 2 tablespoons pure maple syrup (more or less to taste)
  • 4 oz (115 g) low-fat cream cheese
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon pure (natural) mint extract (or more to taste)
  • 1 pinch (about 1/16 teaspoon) coarse sea salt
Chocolate Topping:
  • 1 tablespoon coconut oil, melted (measured before melting)
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon plain, unsweetened milk, any kind you like
  • ½ packet stevia powder (more or less to taste)
  1. For the cheesecakes, add the oats to a blender or food processor and pulse until powdered; pour into a small bowl and set aside for now. Add the spinach, mint leaves, milk, maple syrup, cream cheese, vanilla extract, mint extract, and salt to the blender or food processor and puree until smooth and creamy. Add the powdered oats and process until smooth, being careful not to over-process. Pour the cheesecake mixture into 2 small glasses and refrigerate until fully chilled, about 2 hours (they will thicken as they chill).
  2. Once the cheesecakes are fully chilled, whisk together all ingredients for the chocolate topping and divide it between the top of the two individual cheesecakes. Refrigerate to chill so the chocolate hardens, about 10 minutes.
  3. Serve chilled.
Recipe inspired by and adapted from my recipe for Raw Cheesecake.
Recipe by An Edible Mosaicâ„¢ at