Vegan Spinach & Chocolate Cheesecake

The creamy filling features cashews, coconut cream, and a refreshing hint of mint and lime, along with a subtle green hue from baby spinach. Topped with a smooth chocolate glaze and garnished with pistachios, this no-bake dessert is as visually stunning as it is delicious—perfect for those seeking a plant-based treat with a twist!

For the filling:

• 150 g cashews soaked in water
• 130 ml coconut cream chilled
• 30 g baby spinach
• 2 tbsp sunflower oil
• 1 tbsp mint finely chopped
• 1 tsp lime juice
• 2 tbsp maple syrup

For the topping:

• 200 g melted chocolate
• 2 tbsp sunflower oil (vegetable oil)

For serving:

• pistachios

For the base:

• Place all the ingredients in a food processor and blend until the mixture is smooth and uniform.
• Line a rectangular baking dish (20×23 cm or 8×9 inches) with parchment paper, pour in the mixture, and spread it evenly. Refrigerate while preparing the filling.

For the filling:

• Drain the soaked cashews and add all the ingredients, except the coconut cream, to the food processor. Blend until completely smooth.
• In a mixing bowl, add the chilled coconut cream and whip on high speed until it reaches a light, whipped cream consistency.
• Gently fold the spinach mixture into the whipped coconut cream using a spatula. Pour this filling over the chilled base and refrigerate for 2-3 hours.

For the topping:

• Combine the melted chocolate with sunflower oil, then pour it over the filling. Return to the refrigerator for an additional 5-10 minutes to set.

For serving:

• Remove from the refrigerator, slice, and serve with Aegina pistachios on top.

Notes

Related: Easy Vegan Cheesecake with Coconut Milk & Dates Related: Romanian Vegan Donuts

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