Mint Chocolate Cheesecake To Make Everything Better

The world is an uncertain place right now, so why not inject some excitement into your everyday with this vegan, gluten-free Mint Chocolate Cheesecake? Just picture it, you're stuck inside with your cat, this glorious cake and no one else to share it with, it's the perfect scenario if you ask us! 

Though our cheesecake is completely gluten-free, it's still packs a super creamy punch thanks to one of our favourite nuts, the cashew! It's the secret ingredient to achieving that thick, creamy consistency we all love and more often than not leaves you feeling less heavy compared to the effects of traditional dairy ingredients. Score!

Now just by adding our wondrous Blue Dream Super Latte, your cheesecake will already have a soft blue hue, however to really make that cake pop, you can add in optional spirulina for a more intense shade and for additional phytonutrients, antioxidants, chlorophyll and iron! What’s not to love?

Now we know it's tempting to keep this magic all to yourself, but you'll feel even better when you share it around. Wrap up a slice and leave it on your neighbour’s doorstep, it’s a safe way to let them know you care, and you’ll be spreading some positivity in a time when it is needed most. 

When you inevitably make this tasty cheesecake, make sure you tag us in your pics @KnowrishWell #KnowrishWell so we can see how you get on! Xx Knowrish Well






  • 1/3 cup melted coconut oil
  • pinch of salt
  • 1/4 cup maple syrup
  • 1/2 cup + 2 tbsp cocoa powder


  • 2 cups cashews soaked in 3 cups of water for at least 2 hours and drained
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 5 tbsp lemon juice
  • pinch of salt
  • 1/2 cup packed mint leaves (leaves from about 15 to 20 sprigs of mint) 
  • 1/2 tsp spirulina (optional, for colour)
  • 3 tsp blue dream latte mix




  1. Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
  2. Leave to cool until only slightly warm.
  3. Spoon about 2 tbsp of the mixture into a cupcake case and swirl it around so that the whole case is coated. You might need to swirl the mixture around several times, especially along the cupcake walls (can take a few minutes per chocolate cup).
  4. When sufficiently coated, turn the cupcake case on its head above the bowl and let the excess chocolate drip into the bowl.
  5. After all cupcake cases are coated, place them onto a tray and freeze for at least 1/2 hour.


  1. Combine all mint "cheesecake" filling ingredients in a blender and blend until smooth.
  2. Transfer the mixture into a piping bag and pipe into the frozen chocolate cups, until each cup is full up to its edge. (You can also use a spoon to transfer the filling into the cups.)
  3. Freeze the vegan cheesecake bites for at least 1/2 hour.
  4. Carefully remove the cupcake cases. I've found it easiest to first tear away the sides and then remove the cupcake case bottom at the end. Freeze again.
  5. Take the vegan cheesecake bites out of the freezer for at least 10 to 15 minutes before serving. Enjoy drizzled with more chocolate, with whipped coconut cream, or as they are and enjoy!

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