No Bake Golden Milk Cheesecake Bars

These No Bake Golden Milk Cheesecake Bars are a dessert that's loaded with the anti-inflammatory benefits of turmeric and the warmth and comfort of golden milk. They're deliciously spiced, beautifully colored, and perfect for sharing.

Course Dessert

Cuisine American, Indian

Keyword bars, cheesecake, dessert, golden milk, no-bake, turmeric, vegan

Prep Time 15

Chill Time 3

Total Time 3 15

Servings bars

Author Bakerita | Rachel Conners

Ingredients

For the crust

1½ cups pecans
½ cup pitted Medjool dates
2 tablespoons coconut butter
¼ teaspoon kosher salt

For the cheesecake

2 cups raw cashews soaked for at least four hours or preferably overnight
½ cup canned coconut milk shaken
⅓ cup pure maple syrup
¼ cup coconut oil melted and cooled
2 tablespoons Sunfood Golden Milk Super Blend
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Instructions

Line an 8” square pan with parchment paper for easy removal and lightly grease with coconut oil. Set aside.
Add the pecans, pitted dates, coconut butter, and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Press the pecan date dough evenly along the bottom of the prepared pan.
1½ cups pecans, ½ cup pitted Medjool dates, 2 tablespoons coconut butter, ¼ teaspoon kosher salt
In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the ingredients for the filling and blend for about 2 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
2 cups raw cashews, ½ cup canned coconut milk, ⅓ cup pure maple syrup, ¼ cup coconut oil, 2 tablespoons Sunfood Golden Milk Super Blend, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract
Pour the smooth filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
Place in the refrigerator or freezer to set for at least 3 hours or until completely firm before cutting into 16 squares. If they’ve been frozen, I recommend running your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife.
Serve straight from the fridge, or if frozen, let them thaw at room temperature for 10-15 minutes before serving. Store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 2 months.