Raw Shamrock Cheesecake

Happy St. Patrick's Day to you all!  I am not Irish, but that does not mean I am going to miss out on making a beautiful green dessert to celebrate.  I have seen so many different Shamrock Shakes posted this week, and I thought about making one for myself, but I thought a Shamrock Cake would be better.  Same delicious flavor, but even more delicious.  

I wanted to make a raw cheesecake, have it be a beautiful shade of green, and have the most luscious vanilla mint filling.  No chocolate in sight here, just pure vanilla and mint which are so lovely together. I thought about making a uniform colored filling, but swirls are so much more fun, so I used spinach to color the filling different shades.

I even made the crust green with pistachios to keep with the theme.  Plus, I love their flavor so I could not resist.  The cake turned out beautifully, almost too pretty to eat, but that never stops me.

Who needs green beer when you have a dessert like this?  No green food coloring in sight, sweet and heavenly, this was the best St. Patrick's Day dessert I have ever made!  I went back for seconds...and thirds...it was that good.

Raw Shamrock Cheesecake (vanilla mint cheesecake)
Makes one 6 inch cake

1/2 cup raw pistachios, soaked and dried
1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut or pistachios)

1/2 cup dried finely shredded coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped
1 1/2 cups raw cashews (preferably soaked overnight and drained)
1 1/2 cups young coconut meat (or additional soaked cashews if unavailable)
1/2 cup coconut water
1/2 cup raw coconut nectar
1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean

1 tsp peppermint extract (divided)
One large bunch spinach

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pistachios, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the filling, drain the cashews and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 3 bowls. Place one back into the food processor and add 1/2 tsp peppermint extract and a handful of spinach (enough to tint the filling pale green).  Process until smooth and uniform in color and place back in the bowl.  Add the second bowl to the food processor and add 2 large handfuls of spinach (you want this batch to be darker green) and the remaining 1/2 tsp mint extract.  Process until smooth and place back in the bowl.  To assemble cheesecake, drop the different colors of filling over the crust by the Tbspful and when they are all used up tap the bottom of the pan on the counter to level.  Swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion.  Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.  Store leftover cake in the fridge!
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Sunnie
    March 17, 2013 at 15:28

    *Claps hands* Bravo! I think that this is the prettiest St. Patrick's-inspired dessert I've ever seen! :D I'm glad that you decided on swirls, as opposed to a one-color cake - super pretty!

    • March 17, 2013 at 15:51

      Thanks so much Sunnie :)! I was glad too ;)!

  2. March 17, 2013 at 17:32

    Would love it if you would do a video tutorial sometime on the swirls...yours are so pretty and they are kind of hard to do!! SO gorgeous! ;) I just got finished making my first of your cheesecakes...seeing how it turns out!

    • March 17, 2013 at 17:50

      I might do a photo tutorial sometime as I do not have a video camera. People seem to have trouble with them but I find them the easiest design to do on a cake. I guess what it really takes is practice ;). So happy you made one of the cheesecakes :)!

  3. March 17, 2013 at 18:32

    This is just gorgeous! Your swirls are PERFECT. Happy St. Paddy's Day Amy!<br />P.S. Loved your story in your last post about the bouquet your bf gave you! I carried a kale bouquet at my wedding last year, so it brought back fond memories. :)

    • March 17, 2013 at 18:41

      Thanks so much Amber :)! Happy St. Patty's Day to you too! That is awesome that you had a kale bouquet, such a wonderful idea and so fitting ;)!

  4. March 17, 2013 at 18:59

    I love this cheesecake! It looks amazing and, even though it's green, sooo appetizing ;) Just looking at the ingredients I can tell this would taste great. I've always wanted to try a raw cheesecake and this looks like the one I want to try first!

    • March 17, 2013 at 19:14

      Thanks so much Jessica :)! It tasted wonderful, I bet you would love it if you made it for yourself ;)!

  5. March 18, 2013 at 10:46

    EVERYONE is Irish on St. Patrick's Day! :D Another stunning creation! Thanks for sharing with us! :D

    • March 18, 2013 at 21:53

      Lol yes :)! Thanks so much Tiffany :)!

    • March 18, 2013 at 21:56

      Thanks so much Julie :)!

  6. March 18, 2013 at 15:17

    It looks so beautiful! Perfect for St. Patrick's Day.

    • March 18, 2013 at 21:56

      Thanks so much Rachel :)!

    • March 18, 2013 at 21:57

      Thanks so much Katrin :)!

  7. March 19, 2013 at 01:46

    OMG! this is one of the prettiest cake you've made so far Amy! ALL your recipes are so creative, unique & gorgeous! i will make this some time soon! :) your swirls are so perfect, lol! i wish i was a great swirler like you!;) who says you have to be irish to enjoy this beautiful cake?! ;)<br /><br />http://rawveganliving.blogspot.com/<br />

    • March 19, 2013 at 02:37

      Thanks so much Miliany :)! I am glad you enjoy the look of this cake, it was super easy to make ;). You will be a great swirler it just takes practice ;).

  8. March 19, 2013 at 12:20

    Where do I find sprouted buckwheat? Buckwheat groats?

    • March 19, 2013 at 12:22

      You have to buy raw buckwheat groats, soak them for a few hours, then drain and rinse well and dehydrate until dry. If it is easier though, you can just sub another nut or shredded coconut.

  9. March 21, 2013 at 03:24

    So beautiful! I wish I had your "swirling" talent! I will give it a try but I am not hopeful on the presentation!

    • March 21, 2013 at 21:53

      Thanks so much :)! It just takes practice, it is really quite simple ;).

  10. Morgan S
    March 21, 2013 at 05:08

    Hi - this is a shameless post to say you're the bomb dot com. Thank you so much for these recipes. <br />I just recently went 100% raw for health reasons and your blog's inspired me that I can do this and not miss out! <br /><br />Beautiful recipes! Can't wait to try all of 'em!!<br />Morgan

    • March 21, 2013 at 21:53

      Haha thanks Morgan :)! I am happy to share with you, and I am glad you are going to try the recipes!<br />Thank you so much :)!

  11. hey! we tried this cake for my birthday and it was delicious! although we did have difficulties and it didn't turn out the way it looks in your pic :p when we went to do the swirl, it was to thick and wouldn't cooperate. so it ended up being all one solid green, but in the end it didn't effect the taste ;) thanks! :)<br />

    • March 18, 2014 at 23:00

      Hmm, maybe the ingredients were too cold, and the coconut oil made it too thick? Mine is usually about room temperature by the time I blend it in the vitamix, so easy to swirl. At least it tasted yummy :)!

  12. Ana
    March 10, 2019 at 08:39

    These recipes are great!! I am grain free, but vegan, can you include a lot more grain free recipes as an option or substitute for other ingredients like you did here; buckwheat can be subs for coconut flakes. Thanks!!! Loving the recipes.

    • March 11, 2019 at 09:53

      Thank you :). I myself am not grain free and so that is why I make my current recipes the way I do (I am the one eating them). But if you have a question about a specific recipe just ask, I may or may not know a substitute, but the raw vegan recipes are pretty easy to make grain free and I have many (a few hundred)on my blog already. By the way buckwheat is grain free. Buckwheat despite the name is a seed, not a grain :).

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