Because apparently, balance isn’t just for yoga class—it’s also a thing you can eat. You know, green and creamy together.
This recipe brings cucumber salad that screams “I make responsible choices,” paired with mocha cheesecake that whispers “I have zero regrets.”
It’s fresh, it’s rich, it’s plant-based fabulousness with a split personality—but in a sexy way.
You get crunch, you get cream, and you get caffeine, which makes this duo the power couple we never knew we needed.
So yes, make this. Because life’s too short for boring salad and even shorter for skipping cheesecake.
Cucumber Salad with Mocha Cheesecake
This delightfully odd but delicious combo includes a crisp cucumber salad and a decadent mocha cheesecake. Together, they slay the sweet-savory game.
Ingredients
For the Cucumber Salad:
- 2 large cucumbers sliced thin
- 1 tbsp rice vinegar
- ½ tsp sea salt
- 1 tsp maple syrup
- 1 tsp toasted sesame oil
- 1 tbsp fresh chopped dill
- Optional: ½ tsp red pepper flakes
For the Mocha Cheesecake:
- 1½ cups raw cashews soaked for 4 hours
- ¾ cup coconut cream
- ½ cup maple syrup
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- ¼ cup brewed espresso cooled
- ⅓ cup cocoa powder
- 1 vegan graham cracker crust or make your own
Instructions
Cucumber Salad:
- Slice cucumbers and sprinkle with salt. Let them sit for 5 minutes.
- Mix vinegar, syrup, sesame oil, dill, and flakes in a bowl.
- Drain cucumbers, toss in dressing, chill for 10 minutes, serve cold.
Mocha Cheesecake:
- Preheat oven to 325°F (160°C).
- Blend cashews, coconut cream, maple syrup, espresso, lemon juice, vanilla, and cocoa until ultra-smooth.
- Pour filling into crust.
- Bake for 45 minutes until set and slightly jiggly in the center.
- Cool completely, then refrigerate for at least 4 hours before slicing.
Notes
📊 Nutritional Values (Per Serving)
Cucumber Salad (Per Serving):- Calories: 60
- Total Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Calories: 290
- Total Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
💪 Vitamins and Minerals (Per Serving – Cheesecake)
- Calcium: 6%
- Iron: 8%
- Magnesium: 10%
- Vitamin E: 5%
- Zinc: 4%
💪 Vitamins and Minerals (Per Serving – Salad)
- Vitamin K: 20%
- Vitamin C: 10%
- Potassium: 8%
- Folate: 6%
- Copper: 4%
✨ Notes & Tips
- Use English cucumbers for fewer seeds and more glam.
- Don’t skip soaking the cashews—unless you enjoy gritty cheesecake.
- Add shaved dark chocolate on top of the cheesecake if you’re feeling bold (and who isn’t?).
- Chill salad before serving for peak freshness.
- Leftovers? Store cheesecake covered in the fridge for up to 4 days. Salad? Best eaten within 24 hours. Like your ex’s apologies.
