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I saw the most adorable thing today. Non-dog people will disagree with me but it was adorable. A lady was out walking through our neighborhood with two dogs and pushing a stroller at the same time, which I have to say is really impressive. I can’t even manage a stroller and one dog, let along two! So as I was driving by her, a third dog popped it’s head out of the stroller! It was so dang cute. You could see the excitement on it’s face. But it triggered so many questions – Why was the dog in a stroller? Three leashes too much to handle? Did the dog have a hard time getting around? Maybe it’s legs were the shortest so it got first dibs on the wheels (it was a tiny dog). Or was it the lady’s favorite, most spoiled dog out of the three? Or maybe all three were taking turns.
Needless to say, that image (and subsequently, those questions) have been replaying in my mind all day. I’m also trying to imagine what Nutella (my 65 pound pit bull/french mastiff mix) would look like rolling around in a stroller and although I think it’d be hilarious, I have no desire to try it. I’m sure she doesn’t either.
I wasn’t sure what season this golden milk cheesecake belongs in. Golden milk is rich, warm, comforting, and somewhat spicy which makes me think of the colder months. However, no-bake anything belongs to the summer months! Nobody wants to turn their oven on during the summer. Except for me apparently. As a blogger, I’m getting tired of the whole posting with the seasons thing. That’s not how I eat so it’s hard for me to think that way. I think it shows in my recipes lately too! But really, unless it’s an ingredient you can’t get frozen when out of season, I pretty much eat whatever I like whenever I like.
In addition to this being no-bake, it is also dairy free (as are all of my recipes since I’m allergic! Yay? 🤔) So it’s really a “no-bake golden no-milk no-cheese cake”. With no gluten. But that’s an awful lot of negativity in one title so I’m not changing it. I guess I should also throw in the fact that it’s paleo friendly and if you swap the honey for maple syrup, it can be vegan too.
Anyways, the dairy is replaced with a cashew based filling. If you’ve never made a cashew based cheesecake before, I think you’ll be really surprised at how smooth and creamy it comes out! The cashews are soaked to soften them which allows them to blend easily. The filling also has coconut oil in it for texture. Coconut oil has a melting point of around 76ºF which means that this chilled cheesecake literally melts in your mouth.
My friend Kylie from Kylie Walker Wellness has a recipe for turmeric tea that I tried one time and was instantly hooked! That’s what inspired me to make something golden milk flavored. Her recipe uses turmeric, ginger, pumpkin pie spice, and black pepper. I think golden milk is typically turmeric, cinnamon, and black pepper but I just loved the addition of ginger in hers so I included it here too. I stuck with the cinnamon instead of using her idea for the pumpkin pie spice but I’d imagine either way would be great.
For the spices, I kept it a little mild. All the golden milk I’ve had was pretty packed with spice but I wanted to make sure that a recipe serving 8+ was more of a crowd pleaser in terms of the spice. This is in the instructions but before you pour the filling into the springform pan, taste the spices and add more if you like.
Prep Time:
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No bake golden milk cheesecake is packed with delicious spices and uses a creamy cashew based filling to make it dairy free. Gluten free/paleo/vegan option.
Ingredients
For the crust:
- 1 C pecans, finely chopped
- 1/4 C coconut sugar
- 3 Tbsp coconut oil, softened
For the filling:
- 2 C cashews, soaked in water overnight and brought to room temperature
- 1/2 C coconut oil, melted
- 1/4 C + 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 C honey (or maple syrup if vegan)
- 1 1/2 tsp turmeric
- 1 tsp ginger
- 1 tsp cinnamon
- 1/8 tsp black pepper
Instructions
- In a bowl, combine the pecan crumbles and coconut sugar. Use a fork to mix in the 3 tablespoons of softened coconut oil. Transfer this mixture to a springform pan and pack it down evenly with your hands to form a crust.
- Drain the water from the cashews and discard. Add the cashews and all other filling ingredients to a food processor. (I recommend working in two batches if your food processor is small like mine. For two batches, be sure to evenly divide the cashews and liquid ingredients between each batch so that it blends properly.) Run the food processor until the contents are smooth, scraping down the sides if needed.
- Golden milk is typically pretty heavy in spice but I’ve made this one a little lighter as more of a crowd pleaser. After the filling has gone through the food processor, sample a little ad add more spices if you prefer. Once the spices are to your liking, pour the mixture over the crust and refrigerate until set, about four hours.
- Serve chilled. No need to soften.
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