Thursday, June 3, 2010

Mint-Chip Cheesecake

For my sisters 27th birthday I made her a mint-chocolate (non-dairy) cheesecake.
Kate and her boyfriend, Eric had to jump on a train to Portland around 9pm. We had a wonderful dinner with family, great conversations, and the girls made Kate some artwork. Soon, the evening slipped away and Kate and Eric had to slip away without getting a piece of her birthday cheesecake. We had some in her honor and sang Happy Birthday and lit a candle for her and then had every intention of saving her a piece, but apparently everyone thought it was the BEST CHEESECAKE EVER! And not one piece lasted for the birthday girl to taste. Moral of this story is, NEVER, leave without grabbing a piece of cake! :)

Mint Chip Cheesecake

Almond Crust:
2 cups almonds
10-14 pitted dates
1/4 cup cacao nibs
2 teaspoons vanilla
Process all ingredients in a food processor until flaky but yet, can hold together when you press it between your fingers. Press crust into the bottom of a springform pan.

Mint Filling:
It would be okay to substitute honey for agave in this recipe it makes it for a little thicker pie and you do not need to use as much lecithin.
Put all ingredients except for the lecithin and the melted coconut oil into the VitaMix (or other powerful blender) and blend until smooth and creamy. Add the melted coconut oil and the lecithin and blend thoroughly.  Pour all but 2 cups of filling on top of the almond crust.

Chocolate-Mint Filling
2 cups reserved mint filling
4 tablespoons cacao powder
2 tablespoons vanilla
Plop chocolate-mint mixture into pan and swirl around to create a marbled effect.

Place pie in freezer for 1-2 hours to set up before serving.  Sprinkle cacao nibs around outer edges and enjoy chocolate mint bliss!
My daughter Alex claims this is the BEST PIE EVER! 
Mint is so wonderful, not only can you use it for culinary adventures, it is also wonderful for your medicine cabinet as well!
Mint is fabulous to use in a tea, as well as desserts with chocolate, tebbouleh, and garnishes.
There are over 500 varieties of known mint varieties! Wow!
Peppermint is cooling and stimulating, it helps relieve spasms, increases perspiration, and tones the digestive system, especially the colon. It is not recommended to use peppermint on infants.
While spearmint is slightly warming, it is excellent to use on young children and is an excellent remedy for feverish childhood illnesses as well as hiccups, indigestion, and flatulence
Both peppermint and spearmint are tridoshic and are especially calming for pitta.

Hop you are enjoying this beautiful spring!



PS. Don't forget to check out the website:

Adapted from Sweet Gratitude, and
Mint info from The New Whole Foods Encyclopedia

Please check out my personal site at:


  1. Looks so beautiful! Bummer the birthday girl had to miss out! But seriously that cheesecake looks so good - WTG!

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  3. Hi Michelle! This looks divine!! I would love to try to make it, but I don't see the recipe for the mint filling part. I have been enjoying mint choco shakes with Sun Warrior protein powder, ice, 1 Tbsp cacao nibs and fresh mint leaves-YUM!