Last updated on April 8th, 2019
Dress up your holiday dessert table with this raw vegan golden milk cheesecake made with cashews and flaked coconut with plenty of turmeric and ginger. Add a dollop of whipped coconut cream for a healthy but decadent dessert.
I’ve been holding onto this raw vegan golden milk cheesecake recipe since I tested a version on a flavor craving whim and then teased it on Instagram back in March. I didn’t forget about it though – it’s been on my calendar as a holiday dessert ever since and I’ve been dying to remake and shoot its golden cloak once again. It feels just right for fall – bright flavors that somehow still feel warm and cozy. Made primarily of cashews and coconut flakes with a bit of maple syrup and spices, it’s basically health food. Breakfast cheesecake anyone?
This golden milk “cheesecake” takes the turmeric spice mix from the ever-so-popular (Westernized version of) golden milk and blends it up with soaked cashews and flaked coconut. Poured into a raw nutty date crust, it chills into a firm custard that tastes much like a holiday drink. Soaked cashews are like magic (check back next week for a savory soaked cashew recipe!) and when given a little water and ground chia seeds, they turn into a velvety vegan custard – sorcery.
Let’ be clear: This is hardly cheesecake, as it doesn’t have any cream cheese in it, but at a loss for what else to call it, we’re going with that. If you’re looking for the crushed cookie caramel cheesecake of your fantasy, this is not that. Rather this golden milk cheesecake lives in a different category as an elegantly rich dessert, naturally sweetened, made of lots of healthy healing ingredients. With a dollop of whipped coconut cream on top, it feels extra indulgent.
Move over, pumpkin pie, there’s a new Thanksgiving star in town.
My toddler – possibly the pickiest eater alive – ate a whole (mini) slice of this cake for dessert (don’t tell her mom…oh wait), proudly declaring “it’s yummmm.” So, it’s toddler approved.
She later pretended to feed a slice to her stuffed cat while instructing: “What do you say? What do you say?…Thank you…”
You’re welcome, Cat.
Now I’m off to finish packing up to head to Europe with a toddler tomorrow. Actually, in all honesty, we haven’t started packing yet. Or really making much of a list – they’ve got stores, right? (No, I’m not stressed out – YOU’RE stressed out).
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox. If you can't find coconut cream (I use either Thai Kitchen Coconut Cream or Native Forest), you can use the thick cream off the top of a can of full-fat coconut milk. If you don't have time to chill the coconut cream, you can also substitute ¾ cup heavy whipping cream.
Almond Date Crust
Golden Milk Cheesecake Filling
Whipped Coconut Cream
Whipped Coconut Cream
If you can't find coconut cream (I use either Thai Kitchen Coconut Cream or Native Forest), you can use the thick cream off the top of a can of full-fat coconut milk. If you don't have time to chill the coconut cream, you can also substitute ¾ cup heavy whipping cream.