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Cucumber Salad with Mocha Cheesecake

moka coffee pot
This delightfully odd but delicious combo includes a crisp cucumber salad and a decadent mocha cheesecake. Together, they slay the sweet-savory game.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 60 kcal

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
Mocha Cheesecake (Per Serving):
  • 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.