Raw Vegan Golden Milk Cheesecake

yields: 8-inch cheesecake, 10-12 servings

(Adapted from The Kitchen McCabe)

5 from 1 review

Almond Date Crust

Golden Milk Cheesecake Filling

1 ⅓ cup unsweetened coconut flakes, soaked overnight in a bowl with the cashews
1 cup + 3 tablespoons raw cashews, soaked overnight in a bowl with the coconut flakes
¼ cup + 2 tablespoons pure maple syrup
2 tablespoons ground chia seeds
1 tablespoon ground ginger
2½ teaspoons ground turmeric
1¾ teaspoon pure vanilla extract, I use Rodelle
½ teaspoon lemon zest
½ teaspoon ground cinnamon
¼ teaspoons kosher salt
⅛ teaspoon finely ground pepper
½ cup + 2 tablespoons cool water
½ cup coconut oil

For Serving

Line an 8-inch round cake pan with parchment paper.
Prepare the crust. Add the dates, almonds, coconut, maple syrup, and salt to a high speed blender or food processor and pulse until it begins to clump. Pour the filling into the prepared baking pan and use your fingertips to press down the crust into an even layer. Use a small glass to roll it smooth, if desired. Chill crust while you prepare the filling.
Drain and rinse the soaked coconut flakes and cashews and add them to the blender with maple syrup, ground chia seeds, ginger, turmeric, vanilla, lemon zest, cinnamon, salt, and pepper.
With the blender on low, slowly add the cool water, increasing the speed as you pour. Blend on high for 2 minutes, scraping down the sides as needed, until the filling is velvety smooth.
Pour in the coconut oil and blend on low just to combine. Pour the filling over the chilled crust, smoothing out the top as needed.
Refrigerate for at least 4 hours, until firm.
Optional: dust top with a 50/50 mix of ginger and turmeric.
Once the cheesecake has chilled, slice it into 10-12 slices and serve topped with whipped coconut cream and puffed quinoa crumble, if desired.