Mini Mint Chocolate Cheesecakes

Serves 6 mini cheesecakes     adjust servings

The perfect blend of chocolate and mint make these bite sized treats fun and delicious! Vegan, gluten free and paleo!



    • 3/4 cup raw pecans
    • 5 Medjool dates , pits removed
    • 1 T coconut oil
    • Cheesecake
    • 1 cup raw cashews , soaked overnight
    • 1/2 cup cacao powder
    • 1/2 cup maple syrup
    • 1/3 cup coconut oil , melted
    • 1/2 tsp peppermint extract


    1. Crust:
    2. To make the crust, add the 3 ingredients to a food processor and blend. You may need to add a splash of water to make the mix come together.
    3. Press the mixture into a lined or greased standard muffin pan . It may be slightly crumbly. That's okay, it will firm in the fridge. Once all the crust mixture is pressed in, place the muffin pan in the fridge.
    4. Cheesecake:
    5. To make the cheesecake, blend all the ingredients in a food processor until smooth. Spoon mixture on top of the crust in the lined muffin pans . Place in the fridge to set. It should take about 4 hours to set, but you can also place in the freezer if you need it to set in a shorter amount of time.


    Recipe Notes

    These should last at least 2 weeks in the fridge and even longer in the freezer. Enjoy!

    © 2016 My Whole Food Life. All rights reserved.