Raw Spearmint and Chocolate Cheesecake

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Raw Spearmint and Chocolate Cheesecake

Seems like the time has come to say goodbye to summer once again. And as much as I am looking forward to fall’s lovely chill, I am a little bit sad. I’ve been known to complain about the heat here and there, but I love summer with all of its toasty carelessness, endless daylight, and bronzed shoulders.

Looking back, we can safely say that this summer turned out wonderfully. It started with an amazing trip to Paris, followed by this party, Paloma’s easy switch from daycare to a school, lots of cooking and photographing, and a few other projects that we are excited to share with you very soon.


And what better way to say goodbye than with a cake. We tried to dress this one up to look as bright and summery as it can. And the flavours – spearmint and chocolate – those are classic.


I’ve always felt a little uneasy about the richness of cashew-based cheesecakes, but absolutely everyone else is always very impressed by them, so maybe I should bite my tongue. Here, I tried to offset the slight heaviness of nuts with the abundance of fresh spearmint, fruits, and fluffy icing.

I made a simple chocolate crust with a stripe of chocolate between two layers of mint. The deep taste of cacao combined with the subtle notes of spearmint perfectly. I know that this is a much loved flavour combination, so I really wanted to do a post on it.
Let’s enjoy this one, and then say hello to autumn!

Spearmint and Chocolate Cheesecake


(For an 8 inch spring form)

Crust
1 3/4 cups raw almonds
1/2 cup raw cacao nibs
1-2 tablespoons raw cocoa powder
3/4 cup raisins
1 teaspoon vanilla extract

In a food processor, combine all the ingredients until crumbly and sticky. Then evenly press the dough into the bottom of an 8 inch spring form.

Filling
Spearmint layers (1st and 3rd each)
2 cups raw cashews – soaked overnight
1/4 cup mint syrup (1 cup agave syrup, 2 cups fresh mint leaves blended together)
handful of fresh mint leaves
1 tablespoon vanilla extract
1 tablespoon lemon juice
1/2 cup Artisana coconut butter

In a food processor, combine all the ingredients, except coconut butter, until smooth. Add the coconut butter and mix well. Pour into an 8-inch spring form, pressing with wet fingers, if needed to achieve an even layer. Repeat with the same amount for the third layer.
Second layer
Same as first, just leave mint and mint syrup out and add 3/4 cup raw cacao powder instead.

After assembling all the layers, refrigerate the cheesecake overnight. Then remove the spring form.

Icing
1 cup macadamia nuts
1/2 cup cashews
3/4 cup meat of young Thai coconut
2 tablespoons each light agave syrup
2 tablespoons raw honey
3/4 cup coconut oil

In a high speed blender, combine all ingredients until very smooth. Refrigerate until thickened.

Assembly
Spread the icing evenly on the top and sides of the cheesecake. Decorate with fresh mint leaves and fruits of your choice. Keep refrigerated and enjoy.

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (38)

See what other home cooks are saying about this recipe

A

Adam Green

http://adampaulgreen.com/ This recipe looks amazing! When my recipes call for “Chocolate chips,” I substitute them with “Xocai Healthy Chocolate.” Their “chocolate” is full of “flavinols” and “Dark chocolate” has actually been proven to be good for you! Because “Xocai” “cold presses” all their “cocoa,” the “good stuff” is preserved and packed full of “heart healthy antioxidants!” ~Adam Paul Green http://mxi.myvoffice.com/cacaopow/

A

Anonymous

It looks delicious. However, we cannot get Artisana coconut butter where I live. What would you suggest as a replacement for it, if there is?

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Laura @ GotChocolate

Gorgeous!!! VERY creative too!

G

Golubka

Thanks so much for your thoughtful comments, everyone! Ernest, thank you for your comment! We’ve thought about it, but not sure if self publishing is the right fit for us. Maybe sometime in the future, when we have the time to put together something we are really proud of :) April, that means so much, thank you! Faith, thank you! You could start with simpler recipes (raw brownies, for example) and then move on to more complicated ones. It’s not any scarier than frying or baking, I promise :) Наталина, большое спасибо :) Laura, I agree. I can eat it out of the jar just like some people eat Nutella. And thanks, that Stella collection was definitely in the back of our mind on this one.

C

Coco

this is one of the most beautiful raw cakes I have seen! You are always so creative with your presentation!

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Laura

Artisana coconut butter is one of my favourite things. I could eat it straight out of the jar every day of my life. And what a gorgeous cake! It looks like a stella mccartney dress from the last summer collection. Lovely :)

J

Jennifer

i love your photos and i love this cake idea and the way you decorated it! greetings from germany!

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The Procrastobaker

oh just beautiful as always :)

P

Pilar. Cook and spoon

So colourful that reminds me of spring!

Наталина

Супер! Потрясающие фотографии и рецепты!

F

Faith

I read your blog every time you put a new post up and just love your photos! Everything you make looks so delicious and I want to try it out myself. Unfortunately, I’ve never tried to do raw preparation and am afraid I will mess it up. Someday, I will be brave and try, haha!

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April

I love your pictures and your recipes! Don’t tell but I think you have one of my favorite blogs!

A

Alyssa

just gorgeous!

H

Happy Chef

Most amazing flavor of cheesecake I’ve heard of, it really captures the essence of summer delicacies, along with the, as always, inspiring photo journalism. Beautiful post!

E

ernest

golubka—why dont you publish all of your recipes as they appeared on this blog on BLURB? Im sure lots of people would be willing to buy a copy!

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Norka

…just adoring your recent recipes… :))

S

Stephenie

amazing!

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PureFreshDaily

It’s really beautiful :-)

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Nataliya

Incredible!

V

Vanessa

Ah, this is just beautiful!

J

Jacqui*

Going to have to have a go at this, looks truly beautiful thank you for sharing

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Nikita

Looks so beautiful…any ideas how I can make fluffy icing without coconut meat as v hard to find here in north of uk! X

R

Raw Radiance

klasna!

A

Aparna

Wow!

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Jennifer and Jaclyn @ sketch-free vegan

omg! this is amazing!!!

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tara

Looks fantastic, can’t wait to try this one!

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Elizabeth

Stunning!! A feast for the eyes. What a wonderful recipe you have shared. I bet it took a lot of love and time to create such a beautiful cake. Peace & Raw Health, Elizabeth

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celia

Everything you make is just so amazing. Will you be opening a cafe soon? I hope so:)

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Elenore (E)

I could not have said it better myself! I´ll enjoy these beautiful summers pictures then turn around to face the glory of a terrific fall:)

W

Wanda

Looks amazing i’m sure it taste so too

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René

nomnomnom

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Zori Ana

That is it, i give in!!! making this STAT!!!!!

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Rosie Kourian

Fantastic work – all of it! Photography & the cake itself… Stunning! You are an inspiration! Thank you for sharing!

K

Kasi Bern

Yummy :)

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Zhenya

it looks like an easy recipe! Will be my next to make!!! Thanks!!!!!!

A

Alicia

Very creative and unique! : )

G

Germaine

wwwwoooooooowww this cake looks so yuuummmie :-)

U

Unknown

absolutely beautiful presentation! Love it!