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Mint Chocolate Cheesecake

Who wants a piece of this Mint Chocolate Cheesecake?

It is vegan, gluten free, and decadently creamy, making it the ultimate treat for mint chocolate lovers. A rich chocolate flavour, refreshing cool mint, and a satisfying granola bite. It's the perfect flavour combination to indulge on when you’re craving a sweet treat.

Cashews are a powerhouse of proteins, healthy fats, antioxidants, essential vitamins, and minerals. Some of their health benefits include supporting healthy brain function, strengthening bones, reducing free radicals, increasing energy, and improving skin health. 
  • 2 cups Rawcology Mint Chocolate Granola 
  • 1/2 cup graham wafer crumbs
  • 1 tbsp coconut sugar
  • 5 tbsp melted vegan butter
  • Pinch salt
First Layer
  • 1 cup cashews soaked overnight
  • 1/2 cup vegan yogurt
  • 1/4 cup lemon juice
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • Pinch salt
Second Layer
  • 1 cup cashews soaked overnight
  • 1/2 cup vegan yogurt
  • 2 tbsp lemon juice
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1 heaping tsp spirulina
  • Pinch salt
  • 1/2 cup Rawcology Mint Granola
  • 1/4 cup vegan chocolate chips
  • 1 tsp coconut oil
  1. Preheat oven to 350.  Place parchment into 8x8 baking pan leaving hangover for easy removal.
  2. Place granola into a food processor and process until it resembles fine sand.  Add graham crumbs, vegan butter, sugar and salt and pulse until mixture comes together.
  3. Press firmly into pan and bake for 10-12 minutes.  Set aside to cool completely.
  4. Rinse cashews and place into a high-speed blender.  
  5. Add remaining ingredients and blend on high.  Stop blender to scrape down and blend again until mixture is smooth and creamy. Pour over cooled crust.  Tap the pan several times to release any air bubbles.  Place in the freezer while you make the second layer.
  6. Rinse the cashews and place all the ingredients into the blender.  No need to clean out the blender between layers! The first layer should be relatively set before adding the second layer.  It doesn’t have to be hard but set enough so that the two layers don’t mix (although mixing and swirling with a toothpick would be fun too!).
  7. Set back in the freezer for 15 minutes before adding granola. Generously sprinkle granola on top and press lightly into the top layer.  Put back in the freezer for 4-6 hours until fully set. 
  8. Lift cheese cake out of pan and place on a cutting board.  
  9. Melt chocolate chips and coconut oil together.  Use a spoon to drizzle chocolate all over cheese cake.  The cold cheesecake will harden chocolate.
  10. Let the cheesecake rest out of the fridge for 15 minutes before cutting.  
  11. Use a hot sharp knife to cut Ito squares. Leftovers can be stored in the freezer in an air-tight container.