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.

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 thick.

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.