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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.
Course Dessert
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.