Mint Chocolate Chip Brownie Cheesecake with Strawberry Jam
A raw cashew cheesecake studded with fudgy walnut-date brownie cubes and minty cacao-nib bliss ball chunks, finished with chia-thickened strawberry jam — served alongside extra mint chocolate chip bliss balls for a complete dessert board.
Yield: 12 servings
Active: 50 min · Total: 6 hr (with freezing)
Peak spring–summer for fresh strawberries
A Note from the kitchen
This is a weekend-project dessert — a multi-component raw cheesecake that delivers three distinct textures in every slice: silky vanilla cashew filling, fudgy walnut-cacao brownie cubes, and minty bliss-ball chunks studded with whole cacao nibs. The whole thing is built on cashews, walnuts, dates, and coconut, with no refined sugar, no dairy, no grain, no seed oil, and no industrial shortcuts. The strawberry jam topping is thickened with chia seeds rather than boiled down with sugar, which preserves the berries' vitamin C, anthocyanins, and bright color.
The mint chocolate chip bliss balls do double structural duty here: half the batch gets chopped into ½-inch chunks and folded throughout the cheesecake filling, while the remaining whole balls are served alongside the sliced cheesecake on a dessert board. One shopping trip covers the entire dessert spread — same pantry, two presentations.
Ingredients
Raw brownie pieces (make first)
1 cup raw walnuts
1 cup Medjool dates, pitted
⅓ cup raw cacao powder
1 tbsp virgin coconut oil
Pinch of sea salt
Mint chocolate chip bliss balls (make second — half goes inside, half alongside)
1 cup raw cashews
½ cup unsweetened shredded coconut
¾ cup Medjool dates, pitted
A small handful of fresh mint leaves (or ¼ tsp pure peppermint extract)
Pinch of sea salt
2–3 tbsp raw cacao nibs
CRUST
1½ cups raw almonds
1 cup unsweetened shredded coconut
1 cup Medjool dates, pitted
Pinch of sea salt
Optional addition: 1-2 tbsp cacao powder
Cashew filling
2½ cups raw cashews, soaked 4 hours and drained
½ cup full-fat coconut milk (canned, no gums or fillers)
½ cup virgin coconut oil, melted
½ cup pure maple syrup (Grade A dark or amber)
Juice of 1 lemon
1 tsp pure vanilla extract
Pinch of sea salt
Strawberry chia jam
1½ cups fresh strawberries, hulled and quartered (or thawed frozen)
2 tbsp chia seeds
1–2 tbsp pure maple syrup, to taste
Squeeze of fresh lemon juice (optional, brightens the jam)
For finishing
2 tbsp raw cacao nibs
1–2 fresh strawberries, halved, for the top
Optional: a few fresh mint leaves
Method
Make the brownie pieces first
Make the brownie dough. In a food processor, pulse the walnuts to a coarse meal (don't over-process or you'll get walnut butter). Add the pitted Medjool dates, raw cacao powder, coconut oil, and a pinch of sea salt. Process until a sticky, fudgy dough forms that holds together when pinched between your fingers.
Shape and freeze. Press the dough about ½-inch thick onto a parchment-lined sheet pan. Freeze 20 minutes, then cut into small ½-inch cubes. Set aside in the freezer until ready to use.
Make the bliss balls next
Process the cashew base. Wipe out the food processor (no need to wash fully). Pulse the raw cashews and shredded coconut to a coarse meal.
Add the dates, mint, and salt. Add the pitted Medjool dates, fresh mint leaves (or peppermint extract), and a pinch of sea salt. Process until a sticky dough forms.
Fold in cacao nibs by hand. Transfer the dough to a bowl and fold in the cacao nibs by hand — this keeps the nibs whole and gives the bliss balls their signature "chocolate chip" look. Don't process the cacao nibs in or they'll break down.
Divide the dough. Roll half the dough into 6–7 whole 1-inch balls (these will be served alongside the cheesecake on the dessert board). Place on a parchment-lined plate and refrigerate.
Chop the other half. Take the remaining dough (about 1½ cups) and form into a rough ½-inch thick slab on parchment. Freeze 15 minutes, then cut into ½-inch chunks. Set aside in the freezer until ready to assemble.
Make the crust
Process the dry ingredients. Wipe out the food processor. Process the raw almonds and shredded coconut to a coarse meal — fine enough to hold together when pressed, but with some visible texture remaining.
Add the dates and salt. Add the pitted Medjool dates and a pinch of sea salt. Process until the mixture forms a dough that holds when pinched between your fingers. If too dry, add 1–2 more pitted dates; if too sticky, add a tablespoon more shredded coconut.
Press into the pan. Line an 8-inch springform pan with parchment paper. Press the crust mixture firmly and evenly across the bottom (and slightly up the sides if there's enough). Use the flat bottom of a measuring cup to compact it. Freeze while you make the filling.
Make the filling
Blend the filling. In a high-speed blender (Vitamix or similar), combine the soaked and drained cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, vanilla extract, and a pinch of sea salt. Blend on high until completely smooth and silky — about 1–2 minutes. Scrape down the sides as needed. The mixture should have no graininess at all; the texture is what makes the cheesecake convincing.
Assemble the cheesecake
Fold in the chunks. Transfer the blended filling to a large mixing bowl. Gently fold in the chopped brownie cubes and the chopped bliss ball chunks, distributing them evenly throughout. Don't overmix — fold just until the chunks are suspended throughout the filling like sprinkles.
Pour into the crust. Pour the studded filling over the frozen crust and smooth the top gently with a spatula. Some chunks will peek through the top — that's the look you want for the signature speckled cross-section.
Top with a final sprinkle. Press a few additional brownie cubes and bliss ball chunks into the top of the filling for maximum visibility when sliced.
Freeze. Cover loosely with parchment paper and freeze 4–6 hours, until completely firm.
Make the strawberry chia jam (during the freezing window)
Mash the strawberries. In a small bowl, mash the strawberries roughly with a fork — leave some texture, don't purée. Stir in 1–2 tbsp maple syrup (to taste, depending on berry sweetness) and the optional lemon juice.
Add chia and rest. Stir in the chia seeds. Let sit at room temperature 20 minutes, stirring once or twice, until the chia has absorbed the liquid and the jam has thickened to a spreadable consistency. Refrigerate until ready to top the cheesecake.
Finish and serve
Top with jam. Spread the strawberry chia jam over the set cheesecake in an even layer. Don't go all the way to the edges — leave a small border so the brownie cubes and bliss ball chunks are still visible. Alternatively, drizzle on top when serving.
Garnish. Scatter raw cacao nibs over the jam, place the halved fresh strawberry in the center, and add a few fresh mint leaves if using.
Thaw and slice. Let the cheesecake thaw at room temperature for 20–30 minutes before slicing. Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
Serve. Arrange the cheesecake slices on a dessert board alongside the reserved whole bliss balls. The cross-section will reveal the mix of brownie cubes and minty bliss-ball chunks suspended in the silky cashew filling.
Variations
All bliss balls outside (none inside): Skip the chunks-in-filling step and just fold in the brownie cubes. Roll the full bliss ball batch into 12–15 whole balls and serve alongside. Simpler dessert with cleaner cheesecake texture.
Double the bliss ball recipe: Make a double batch of bliss ball dough so you have plenty of chunks inside AND a generous platter of whole balls alongside.
Without the brownie pieces: Skip the brownie cubes for a cleaner cheesecake — let the bliss ball chunks be the only stud-in component. The cheesecake will be lighter and more mint-forward.
Chocolate cheesecake variation: Add 3 tbsp raw cacao powder to the cashew filling for a fully chocolate cheesecake. Top with strawberry or raspberry jam.
Vanilla bean version: Replace vanilla extract with the scraped seeds of 1 vanilla bean for a more aromatic, speckled-vanilla cheesecake.
Other fruit jam toppings: Substitute the strawberry jam with raspberry, blackberry, blueberry, or mixed berry — use the same chia-thickening technique with whatever fruit is in peak season.
Tropical version: Top with chia-thickened mango or passionfruit jam instead of strawberry for a brighter, more tropical finish.
With raw chocolate ganache: Skip the strawberry jam and top with a layer of melted raw cacao + coconut oil + maple syrup (½ cup raw cacao powder + ¼ cup coconut oil + 2 tbsp maple syrup, whisked together while warm) or drizzle both strawberry jam and chocolate ganache at the end. For a looser chocolate sauce as opposed to a thicker ganache, add in some more coconut oil.
Different bliss ball flavors: Skip the mint and add cinnamon + cardamom for chai bliss ball chunks, or add raw almond butter + a pinch of espresso for mocha bliss ball chunks. The chunks-inside-the-cheesecake structure works with any bliss ball flavor.
Pairs Well With
A small board of fresh seasonal fruit (figs, pomegranate seeds, ripe pear slices) alongside the cheesecake slices and bliss balls. A warm cup of herbal tea (peppermint, chamomile, or rooibos) makes the perfect digestive accompaniment. For a celebratory dessert spread, add a small dish of whipped raw cream sweetened with a touch of maple syrup. The cheesecake is also beautiful with a few drops of high-quality aged balsamic vinegar over the strawberry jam — the acidity deepens the berry flavor.
Sourcing
Raw cashews. Look for truly raw cashews — not "raw" labeled cashews that have been steam-pasteurized at high temperatures. Truly raw cashews blend into the silkiest cheesecake texture.
Raw walnuts. Recent-harvest raw organic walnuts (walnuts go rancid quickly due to their high omega-3 content). Store in the refrigerator or freezer.
Raw almonds. Look for truly raw almonds — in the U.S., commercial almonds must be pasteurized (steamed or treated with PPO) unless purchased directly from a small almond farmer.
Medjool dates. Soft, plump, fresh Medjool dates — not dried-out grocery store dates. Should be sticky and easily mashable with your fingers.
Raw cacao powder. Look for unprocessed raw cacao powder (not Dutch-processed cocoa).
Raw cacao nibs. Fermented and dried, never roasted. Should have a deep chocolate aroma with no off flavors.
Full-fat coconut milk. Look for single-ingredient canned coconut milk — just coconut and water, no gums (guar gum, xanthan gum), no preservatives, no stabilizers.
Virgin coconut oil. Cold-pressed, unrefined, organic. Should smell distinctly of fresh coconut. Avoid "refined" coconut oil, which has been deodorized and stripped of its beneficial compounds.
Pure maple syrup. Grade A dark or amber for richer flavor. Single-ingredient — no high-fructose corn syrup or "pancake syrup" substitutes.
Strawberries. Organic, in peak season (April–June peak in most regions). Should smell fragrant from the carton — if you can't smell them, they won't taste like much. A farmers' market or local berry farm is genuinely best. Frozen organic strawberries (thawed) also work beautifully.
Chia seeds. Black or white, organic, single-ingredient.
Unsweetened shredded coconut. Single-ingredient, no sulfites or added sugar.
Fresh mint leaves. From your garden or farmers' market for best flavor. Spearmint is the classic mint chocolate chip flavor — peppermint extract is more intense, so use less if substituting.
Pure vanilla extract. Single-ingredient (just vanilla and alcohol or vegetable glycerin), no added sugars or "vanilla flavoring."
Sea salt. Baja Gold mineral sea salt or any unrefined mineral-rich sea salt.
Storage
Cheesecake: Frozen up to 3 months, well-wrapped or kept in glass tupperware. Refrigerated up to 5 days after thawing. Always thaw 20–30 minutes at room temperature before slicing.
Whole bliss balls (alongside): Refrigerated up to 2 weeks in an airtight container, or frozen up to 3 months. Beautiful for lunchboxes, travel snacks, or post-workout fuel.
Strawberry chia jam (separately): Refrigerated up to 5 days in a sealed glass jar. Beautiful spooned over yogurt, raw kefir, soft-cooked oatmeal, or grain-free pancakes.
Brownie pieces (extra): If you have leftover brownie cubes, refrigerate in an airtight container up to 1 week or freeze up to 3 months. They're a complete snack on their own.
Why This Dessert
This cheesecake looks like a celebratory bakery dessert but is genuinely a whole-food creation built on real fats, real fruit, and the kind of nuts and seeds traditional cultures have made desserts from for centuries.
Cashews — the silky base. Soaked and blended cashews emulsify with coconut oil into a texture that genuinely rivals dairy cheesecake. Cashews deliver complete protein, magnesium, copper (essential for collagen synthesis and connective tissue health), and monounsaturated fats. Properly soaked cashews are also more bioavailable — the soaking begins breaking down enzyme inhibitors and phytic acid.
Walnuts — rare plant-based omega-3. Walnuts are one of the few plant sources of alpha-linolenic acid (ALA), the plant form of omega-3 fatty acids. They also deliver vitamin E, polyphenols, melatonin (yes, actual measurable melatonin), and complete protein. The walnut-date brownie cubes concentrate all of this in every bite.
Medjool dates — fiber-bound natural sweetness. Unlike refined sugar, the sweetness in dates comes embedded in fiber, potassium, magnesium, and polyphenols. The fiber slows the sugar absorption significantly, making dates different from refined sweeteners.
Raw cacao — the least-processed chocolate. Cacao nibs are fermented and dried cacao beans — the closest thing to whole-food chocolate. They deliver magnesium (cacao is one of the densest food sources), theobromine (a gentle stimulant softer than caffeine), polyphenols, and structural compounds that traditional cultures across Mesoamerica have valued for centuries. The raw cacao powder in the brownies delivers the same compounds in concentrated form.
Coconut oil and coconut milk — medium-chain fats. Coconut oil delivers medium-chain triglycerides (MCTs), which the body metabolizes differently than long-chain fats — they're more readily used for energy. Coconut also delivers lauric acid, which has documented antimicrobial properties.
Strawberries — vitamin C and anthocyanins, preserved by raw preparation. The strawberry jam is thickened with chia rather than cooked down with sugar, which preserves the vitamin C, anthocyanins (the polyphenols responsible for the deep red color and many of the documented cardiovascular benefits), and bright fresh flavor. Cooking strawberries with sugar destroys most of the vitamin C and degrades the anthocyanins significantly.
Chia seeds — fiber, omega-3, and natural thickening. Chia delivers a remarkable nutrient profile in a tiny package: omega-3 ALA, soluble fiber, calcium, magnesium, and complete protein. The chia is also what allows the jam to thicken without sugar — when chia meets liquid, it forms a gel that gives the jam structure.
Mint — digestive support woven through the dessert. With the bliss ball chunks folded directly into the cheesecake filling, the mint's volatile oils (primarily menthol and menthone) end up in every slice. Mint has a documented traditional role in supporting digestion, easing bloating, and supporting gallbladder and bile flow. After a rich dessert, mint is genuinely useful — not just garnish.
Eaten in daylight, the cacao's gentle lift lands at the right hour, leaving the evening clear for the body's natural slide toward rest. Cacao contains theobromine and small amounts of caffeine — both gentle stimulants that linger longer than coffee. A dessert this rich in cacao is best as a midday or early afternoon treat rather than after dinner.
Why this kind of dessert. Modern desserts deliver concentrated refined sugar, industrial seed oils, and refined grain flour — a structural combination that spikes blood sugar, depletes minerals, and inflames the body. This cheesecake inverts all of that. The sweetness comes from fiber-bound dates and a modest amount of pure maple syrup. The fats are real (coconut, cashew, walnut). The chocolate is whole-food cacao. The fruit is raw and barely manipulated. The mint and cacao have genuine digestive and traditional medicinal roles. It's celebratory and genuinely nourishing — a real distinction that matters when desserts are often where the most damage happens in modern eating.
— Anna aka Food Marshall