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    Home » Type » Breakfast

    Individual Chocolate-Topped Mint Cheesecakes {Healthy Enough for Breakfast}

    Published: Mar 11, 2013 · Modified: Apr 22, 2022 by Faith · This post may contain affiliate links · 23 Comments

    DSC_2893(small)

    In honor of St. Patrick’s Day, I have a quick and easy (naturally) green treat that’s healthy enough for breakfast. Because what’s more fun than green food for breakfast on St. Paddy’s Day?

    I like to think eating green is as important as wearing green on St. Patrick’s.

    I remember in high school everyone wore green on St. Patrick’s Day. Not wearing green was like the equivalent of being a “Scrooge” at Christmas. And yup, I was a greenless St. Paddy’s Day Scrooge. Just getting out of math class, my friend asked why I wasn’t wearing green. I nonchalantly replied with a shrug, I’m not Irish. At that point we happened to be passing a Spanish teacher walking the “math wing” who replied with a smile (in Spanish, but here’s the English translation), All the world is Irish on St. Patrick’s Day. I laughed, nodding, and pointed to my green eyes; I said, Well, I guess I do have something green. Decked out in green from head to toe, he didn’t buy it, lol.

    I still can’t say that I wear green on St. Patrick’s, but I do think it’s fun to at least eat something green; any day really, but especially for St. Paddy’s Day. And something that’s both green and minty is even better.

    These pretty little mint cheesecakes are topped with a hard chocolate layer that you have to crack through with your spoon to get to the cheesecake below. The green color comes from spinach and fresh mint leaves, but no worries, the flavor of spinach isn’t detectable!

    What’s your favorite green food?

    DSC_2897(small)

    Print
    Individual Chocolate-Topped Mint Cheesecakes
    Prep time:  10 mins
    Total time:  10 mins
    Yield: 2 servings
     
    Ingredients
    Mint Cheesecake:
    • ½ cup plus 2 tablespoons (65 g) rolled oats
    • ½ cup (½ 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)
    Instructions
    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.
    Notes
    Recipe inspired by and adapted from my recipe for Raw Cheesecake.
    3.5.3251

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    Reader Interactions

    Comments

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      Recipe Rating




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    1. Faye says

      March 22, 2013 at 7:48 am

      Your mint cheesecake sounds wonderful.

      Reply
    2. Lucy says

      March 13, 2013 at 1:37 pm

      I love that these are naturally green, so much more appetising than loads of fake dye. These sound like a perfect way to celebrate the day!

      Reply
    3. ashley - baker by nature says

      March 13, 2013 at 10:00 am

      This is such an awesome breakfast idea, Faith! LOVE it.

      Reply
    4. Katerina says

      March 13, 2013 at 6:22 am

      Very appropriate for the occasion Faith!

      Reply
    5. Julia {The Roasted Root} says

      March 12, 2013 at 10:13 pm

      Definitely a festive and fun st. paddy's treat! If you say I can eat it for breakfast, I'm eating it for breakfast!

      Reply
    6. Heather of Kitchen Concoctions says

      March 12, 2013 at 3:33 pm

      This recipe is perfect! I have some mint I need to use and have been trying to find a few new recipes to try! And... I have been trying to drastically reduce the amount of sugar in my diet, so I love that this uses maple syrup! Can't wait to try it, for St. Patty's Day or not!

      Reply
    7. Nancy-SpicieFoodie says

      March 12, 2013 at 11:45 am

      I use to hear the same thing from all the teachers and students about wearing green. You know it's funny because an Irish born friend once told me that the holiday isn't as big there as it is in the States. I thinks it's the same thing with Cinco de Mayo. Anyways, I love love your breakfast cheesecakes! They would be great any day. Baby spinach is one of my favorite green foods.:)

      Reply
    8. [email protected] says

      March 12, 2013 at 3:06 am

      Yes healthy enough for breakfast

      Reply
    9. Nicole (FoodBlogLife) says

      March 11, 2013 at 8:38 pm

      I am so excited to try this for the lovies! :) Thanks

      Reply
    10. Daisy@Nevertoosweet says

      March 11, 2013 at 7:40 pm

      Wow never thought of having cheesecake that has spinach in it :) But i'm super intrigued to try hehe

      Reply
    11. grace says

      March 11, 2013 at 4:19 pm

      sneaking spinach in there is a stroke of genius, faith! :)

      Reply
    12. dixya @ food, pleasure, and health says

      March 11, 2013 at 1:00 pm

      what a great idea - i would take this over green outfit on st patricks day :)

      Reply
    13. Shannon says

      March 11, 2013 at 11:42 am

      avocados or spinach or kale or? haha, love green foods and this looks spectacular!

      Reply
    14. Laura (Tutti Dolci) says

      March 11, 2013 at 11:36 am

      You are brave to use spinach in your cheesecakes! :) These are so pretty, love that hard chocolate shell!

      Reply
    15. Asiya @ Chocolate and Chillies says

      March 11, 2013 at 11:25 am

      Cheesecake for breakfast sounds fantastic! Look forward to giving this a try!

      Reply
    16. Luci's Morsels says

      March 11, 2013 at 9:07 am

      I'm vary from year to year on wearing green! Half the time it's because I don't have anything green worth wearing, but I'm working on that! These cheesecakes sound divine! Can't wait to do healthy dessert!

      Reply
    17. Caroline says

      March 11, 2013 at 7:58 am

      This sounds like my kind of dessert! I love chocolate and mint together.

      Reply
    18. Diane says

      March 11, 2013 at 6:38 am

      Those sound amazing, on my to do list for the 17th. Thanks. Have a good week Diane

      Reply
    19. Erica says

      March 11, 2013 at 6:13 am

      I always forget to wear green too! This year I"m going to make an effort. I definitely would like to eat this goodness :)

      Reply
    20. Katrina @ Warm Vanilla Sugar says

      March 11, 2013 at 5:57 am

      These are so cute!! Such a fabulous meal :)

      Reply
    21. Rosa says

      March 11, 2013 at 5:21 am

      A great Saint Paddy's Day dessert!

      Have a wonderful week.

      Cheers,

      Rosa

      Reply

    Trackbacks

    1. 17 for the 17th ~ Naturally Green Recipes for St. Patrick's Day says:
      March 1, 2015 at 8:19 am

      […] Chocolate Topped Mint Cheesecakes – Take my favorite dessert and top it with chocolate?  I want to marry this! […]

      Reply
    2. 35 Must Have St. Patrick's Day Recipes | The First Year says:
      February 19, 2015 at 8:17 am

      […] Individual Chocolate Topped Mint Cheesecakes via An Edible Mosaic […]

      Reply

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