Dessert/ Gluten Free/ Raw/ Recipes

Mint Cheesecake Bars in Beautiful All-Natural Blue

eh vegan cashew coconut mint cheesecake bars

After a long week at work and eating mostly takeout (all of which was delicious), I wanted a homemade dessert! It’s very rainy here in Montreal, so I figured I would make these treats with a pop of colour to brighten up this grey day. I asked Christopher to pick up a new silicone mold from the store on his way home and brought the vision I had in my head to life! Raw mint cheesecake bars in eye-popping all-natural blue!

Freeze them for last-minute desserts later on.

What I love about these desserts in particular is that the possibilities for flavouring and styling are virtually endless. The base I made for these ones was date-free, however I’m sure it would have been a great option as well. If you’re not keen on dates and don’t want to go the maple syrup route, a handful of dried apricots also tastes great! While the recipe listed will make approximately 6 bars, it can easily be doubled. Remember, these beauties can be stored in the freezer for at least a month and still taste awesome. Great news if you need to serve a last minute dessert!

eh vegan cashew coconut mint cheesecake bars

Mint cheesecake, with a ton of other flavours.

Moving on to the creamy cashew filling… YUUUUUM! I added peppermint extract to one of the layers but if you’re not into that, feel free to swap it out. You can do orange, vanilla, almond, whatever you fancy, really. If you’re planning on doing two different layers, remember to freeze the first layer for at least 30 minutes on top of your base before adding the second layer, otherwise it’ll be a mess (been there, done that). After you’re done playing the waiting game, dig in!

I’m using the word ‘cheesecake’ liberally here. Obviously there is no cheese. Not even cashew cheese really. It kinda has a cheesecake look to it and is a great alternative, but this is a far more refreshing treat that isn’t going to feel super heavy after you eat it.

You see, eating plant based is pretty sweet! 😉  Added bonus: no animals are harmed!

I hope you like this recipe! If you give it a try, let me know what you think. This one was inspired by our friend Joelle. She’s the seriously talented @joeysplate on Instagram and she blogs too.

If you have unique ideas for flavouring, holler at me. I like experimenting with food <3

eh vegan cashew coconut mint cheesecake bars

We’re in love with blue matcha!

We use it in dessert and yogurts. It’s a beautiful colour, with added health benefits! If you’re looking for blue matcha, you can find it here.

Raw Minty Blue Cheesecake Bars

Print Recipe
Serves: 6 Cooking Time: 1 hour


  • — cashew cheesecake —
  • 1 cup soaked cashews
  • 1/2 cup coconut oil (melted)
  • 1/3 cup maple syrup
  • 1/8 tsp peppermint extract (or more to taste)
  • 1 tsp blue matcha
  • 1/2 tsp chlorophyl
  • 1/2 tsp blue spirulina
  • 1/8 tsp almond extract
  • — base —
  • 1 cup coconut flakes
  • 1/2 cup walnuts
  • 2 tbsp maple syrup
  • 1 pinch salt



Place all ingredients for the base in a food processor. Process until it forms a ball and can hold itself together. Add a splash of water if necessary


Press the base into your molds and put it in the freezer.


Add the ingredients for the filling to a blender and blend until smooth. Approximately 1 minute.


Divide your cashew filling into two or three parts. You can flavour these however you want and colour them with natural ingredients.


For this one we did mint chlorophyll for one. The other was almond, with blue matcha and blue spirulina layers. Feel free to get creative.


If you're doing 2 layers like we did here, you’ll need to freeze one layer at a time for 30 minutes each.


Once they've solidified for 30 minutes, you're free to dig in!

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  • Reply
    May 9, 2017 at 1:53 pm

    Omg I’m loving this recipe!!! If only is can start warming up in montreal! I feel so inspired now to make something exciting with my blue matcha powder… so far I’ve just been making blue lattes!

    • Reply
      May 9, 2017 at 4:35 pm

      I know! It’s so cold! …and wet too. Summer where are youuuu?

  • Reply
    Maria Angela
    September 10, 2017 at 4:58 am

    Hi! I’m new here… I saw your recipe in instagram and now I want absolutely to make it! But I’m not sure how can I soak the cashew… Could you please tell me how can I do it correctly?
    Thank you very much…
    P.s. Your recipe are wonderful

    • Reply
      September 12, 2017 at 11:53 pm

      Hi Maria! All you need to do it soak the cashews in water overnight 🙂 If you’re tight on time, soaking them in hot water for 15-20 minutes should do the trick.

  • Reply
    Bite-Size Blue Matcha Cashew Cakes - Eh Vegan
    January 22, 2018 at 1:35 pm

    […] made this with and without creamed coconut. Using more coconut oil gives them a firm texture when frozen or cool, […]

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