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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?


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.
Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. 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!

  2. 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!

  3. 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.:)

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

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

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

  7. 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!

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

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

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

  11. A great Saint Paddy’s Day dessert!

    Have a wonderful week.



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