If you love golden milk, you are going to LOVE this Golden Cheesecake! All the same rich flavors as golden milk— turmeric, ginger, and a hint of cinnamon — made into a non-dairy cheesecake on top a crust of coconut, almonds, and dates.

It’s pouring rain outside, and it has been for four days. I should be making a nice hot soup of some sort. I have a new one for you all ready to go, but I just couldn’t wait to get this cheesecake recipe tested and ready. I’ve been so excited about it ever since I got the idea.

I try not to post cheesecake recipes in the winter (even though where I live this rain stuff is fairly rare), simply because I feel like cold food isn’t considered winter food. However, last year I got a brilliant idea for a tasty new cheesecake, but by the time summer rolled around and I was going to start working on it, several bloggers were already posting recipes of the same idea. Boo! That’s why this time I’m NOT waiting!

I’m not going to Google it. I’m not going to Google it… I’m certain this idea has got to be out there somewhere, but I’m not going to look because I don’t want to be disappointed, I don’t want to be influenced, and regardless, this recipe is my version, and I’m posting it anyway!

I believe I first tasted golden milk (made from almonds) about a year or two ago by trying a sample at a farmers market. I hadn’t tasted it again until I decided to give it a go myself about two months ago.

I have some folks I make weekly meals for and they’re all currently ordering almond milk from me as well. I started offering random mid-week items to whoever is interested, and that’s when I decided that in addition to plain ole almond milk, I’d throw some fun flavors in there as well.

Golden milk goodness!!!

I have a friend who started ordering the golden milk from me and absolutely loves it! Last time I was making it for her I was also making some cheesecakes. That’s when I got this golden idea to make these Golden Cheesecakes. I guess that means I owe the inspiration for this recipe to Jenny. Good thing I’m letting her be a taste tester for this one!

Since I’ve made several no-bake vegan cheesecakes, and I make Golden Milk all the time, putting this recipe together was not hard. I just blended the two together — literally, since this is made in the blender!

The one thing that is different about my golden milk, which makes it a little sweeter than others, is I leave out the black pepper. If that’s the flavor you’re used to, you can add a pinch with the other ingredients. However, my taste testers and I have greatly enjoyed this, as is.

You can make this into 6 bars, using a loaf pan, or 6 cupcake-sized mini cheesecakes. If you do the cupcakes, however, you will need to reduce the ingredient amounts in the crust, or you’ll have a bunch left over. That being said, it’s a little cheaper to do the cupcakes.

The crust ingredients get combined in a food processor and then pressed into the bottom of a loaf pan lined with parchment paper or cupcake tin dressed with paper (or foil) liners. It can then sit in the fridge or freezer while you blend the filling ingredients. Because I use coconut ingredients for my cheesecakes (coconut cream and oil), you can taste a hint of that, and I thought it made a good pairing which is why I also included some shredded coconut in the crust.

As I said, the filling is a combo of standard, no-bake vegan cheesecake ingredients along with those found in golden milk, which includes fresh turmeric, fresh ginger, and cinnamon. I use agave for sweetening, but if you consume honey, you can make this paleo by sweetening with honey instead.

You will need to first peel the ginger and turmeric. For the turmeric, I use three small pieces which I measure by comparing to the size of my pinky finger. Of course, this isn’t exact and we all have different sizes of hands, start small and add more to taste. You can do the same with the ginger, which I use three slivers of, each about a half of a centimeter thi ck.

Once everything is blended together (preferably using a high-speed blender) you can taste and adjust. More agave can be added if you’d prefer your cheesecake sweeter as well. When your filling is finished, remove the crust from the freezer and pour the filling over it. Now it all gets frozen overnight.

The next morning, remove everything from the freezer to defrost. If making the cupcake size, you can just stick them in the fridge, and after about three hours they should be completely defrosted or leave them at room temperature if in a hurry. You can use a butter knife to help pop them out of the tins.

If making bars, you need them semi-frozen for cutting, but semi-defrosted for pulling out of the pan. To achieve this, after removing them from the freezer, leave them at room temperature for about 45 minutes to an hour. Then you should be able to pull the cheesecake out of the loaf pan by pulling up on the sides of the parchment paper. Transfer the cheesecake onto a cutting board.

Using a sharp knife, cut the cheesecake into six, equal-sized bars. Now you can pop them in the fridge until fully defrosted, or leave them at room temp if you’re in a hurry.

Before serving, I like to sprinkle each piece with a little cinnamon and powdered turmeric. This isn’t necessary for flavor, but it makes a nice presentation.

Guess what?! Since I started this post I’ve heard back from my golden-milk-loving taste-tester, and … *drum roll* omni-approved! We also have nice warm weather here now, yay !

I truly hope you love these as well! Please let me know by leaving a comment below or tagging me on Instagram, @veggiesattiffanis.

Print Golden Cheesecake with Coco-Nut Crust If you love golden milk, you are going to LOVE this Golden Cheesecake! All the same rich flavors — turmeric, ginger, a hint of cinnamon, and agave for sweetening — made into a non-dairy cheesecake on top a crust of coconut, almonds, and dates.

Prep Time 20 minutes Freeze Time 8 hours Servings 6 Ingredients You will need a 9″ x 5″ loaf pan (or one of similar size) lined with parchment paper or a 6-cup cupcake/muffin tin with 6 paper (or foil) liners. For the crust… 3/4 cup raw almonds (if using a loaf pan) or only 1/3 cup if using a cupcake tin

3/4 cup pitted dates (if using a loaf pan) or only 1/3 cup if using a cupcake tin

1/4 cup + 2 Tbsp unsweetened, shredded coconut or only 3 Tbsp if using a cupcake tin

pinch sea salt For the filling… 1 1/2 cup raw cashews, soaked 4 hours (or overnight if you do not have a high-speed blender)

3 small pieces fresh turmeric, peeled Mine were each about the size of my pinky finger

3 slivers fresh ginger, peeled a total of about 1 1/2 centimeters

1/2 cup coconut cream*

1/4 cup + 2 Tbsp coconut oil

3 Tbsp lemon juice

3 Tbsp blue agave syrup If not vegan, you can substitute honey to make this paleo.

1/8 tsp, heaping cinnamon

pinch sea salt For serving (optional)… small amount turmeric powder

small amount ground cinnamon Instructions Using a food processor, pulse together crust ingredients until dough can be formed when pressed together with your hands. If too dry, add more dates, and if too moist, add more almonds. Press dough into the bottom of a parchment-lined loaf pan (with extra parchment hanging over the sides) or a 6-cup cupcake tin with paper or foil liners. Place in freezer.

Add all filling ingredients to a blender. Because turmeric and ginger amounts aren’t exact, you can start small and add more, if needed, after tasting. Blend until smooth (this may take a while if you do not have a highspeed blender), scraping down the sides as needed. Taste and add more turmeric, ginger, or agave if desired.

Remove loaf or cupcake tin from freezer and pour in the filling over the crust. Smooth the top(s) if needed. Return to freezer and freeze overnight.

Remove cheesecake(s) from the freezer. Leave at room temperature for 45 minutes – 1 hour. For a loaf pan: Pull up on the sides of the parchment paper, lifting the cheesecake out of the pan and setting it down on a cutting board. Cut into 6 bars. Transfer bars to the refrigerator until completely defrosted (or leave at room temperature if in a hurry). For a cupcake/muffin tin: Remove each cheesecake from the cupcake tin. You can use a butter knife to help pop them out. If desired remove paper/tin liners from each cheesecake. Transfer cheesecake to the fridge until fully defrosted (or leave at room temperature if in a hurry).

Before serving, sprinkle the top of each piece with ground cinnamon and/or turmeric powder. Notes *For the coconut cream, you can refrigerate a can of full fat coconut milk for 24 hours and scoop out the cream (the part which remains solid after refrigeration). Alternatively, you can find cans of just the cream at natural food stores.

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