Think you can’t have your cheesecake and eat clean too? These vegan golden milk cheesecakes beg to differ. Made with creamy cashews, luscious coconut milk, and warming spices, these mini-cheesecakes deliver the anti-inflammatory benefits of golden milk but taste sinfully decadent.
Whether you’re vegan, sensitive to dairy, gluten-free, or want a cleanse-approved treat for Clean 7 or Clean 21, these cheesecake cups have you covered. The best part? These vegan mini cheesecakes are raw and no-bake, so you can skip the oven entirely.
Golden Milk Benefits
This dessert blends the indulgent flavor of cheesecake with the warm, comforting spices of golden milk. The classic Ayurvedic drink is packed with good-for-you ingredients like turmeric, ginger, and cinnamon.
Turmeric, the golden spice that gives curry its vibrant hue, is one of the most anti-inflammatory foods on the planet. It contains curcumin, an antioxidant compound that helps neutralize free radicals and calm inflammation.
Ginger and cinnamon support digestion and boast anti-inflammatory benefits as well. Enjoying a mix of these spices daily is a simple way to reduce inflammation and support your overall well-being.
At Clean, we’re big believers in the power of a daily golden milk routine. That’s why we created Golden Latte—a soothing blend of warm, comforting spices. Functional mushrooms like reishi and lion’s mane are included for a gut-loving boost.
While we love nothing better than a warm mug of golden milk in the morning, it’s not the only way to enjoy these nourishing spices. Add them to your smoothies, stir-fries, or even sweet treats like this vegan cheesecake!
Vegan Golden Milk Mini Cheesecake Ingredients
Many plant-based cheesecakes are made from vegan cream cheese or tofu atop a graham cracker crust. We’ve swapped the soy and gluten for a mix of nutrient-dense ingredients to keep these vegan cheesecakes cleanse-approved.
Here’s what you’ll need for this recipe:
- Cashews: Blended cashews give that smooth, creamy texture that mimics dairy perfectly. They also add a punch of protein and healthy fats to satiate you and help balance your blood sugar.
- Dates: Sticky, fiber-rich dates hold the crust together and add natural sweetness.
- Pecans: Pecans add a rich, buttery flavor to the cheesecake crust, plus antioxidants and protein.
- Coconut milk: Coconut milk enhances the silky texture and adds a dose of healthy fats.
- Lemon juice: Lemon juice adds a tart, tangy flavor to these cheesecakes, and a burst of vitamin C.
- Coconut nectar: These mini cheesecakes are naturally sweetened with coconut nectar, one of our favorite cleanse-approved sweeteners. It’s low glycemic and rich in vitamins, minerals, and amino acids, making it the perfect clean sweetener.
- Vanilla: Vanilla adds a touch of sweetness and enhances the flavor profile.
- Golden Latte: This gives these cheesecakes that authentic golden milk flavor, along with potent anti-inflammatory and antioxidant benefits. Golden Latte is a mix of warming spices like turmeric, ginger, and cinnamon, along with a blend of gut-healing mushrooms.
How to Make Vegan Cheesecake
Vegan Mini Cheesecakes Recipe
Makes 12 mini cheesecakes
Vegan Cheesecake Ingredients:
Crust:
- 1 cup raw pecans
- 1 cup Medjool dates
Filling:
- 1 ½ cups raw cashews, soaked
- 1 cup canned full-fat coconut milk
- ⅓ cup coconut nectar
- Juice of 1 medium lemon (about ¼ cup)
- 2 scoops of Golden Latte (or see note below)
- 1 tsp vanilla
- ¼ tsp sea salt
Note: If you don’t have any Golden Latte, you can substitute it for 2 tbsp of turmeric, 1 tsp of ginger, ½ tsp of cinnamon, and a tiny pinch of pepper. It won’t taste exactly the same, but still be delicious.
Directions:
-
Soak your cashews for at least 4 hours, or ideally overnight. This helps them blend more easily so you can achieve that creamy cheesecake texture. If you’re low on time, you can quick soak them in hot water for 15-30 minutes. If you’re using a high-speed blender like a Vitamix, you can skip this step.
-
Add the dates and pecans to a food processor.
-
Mix until ingredients are well combined and a sticky dough forms.
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Line your muffin pan with liners. Scoop one heaping tablespoon of dough into each muffin cup.
-
Press down firmly with your fingers until a thin layer of crust covers the bottom of each cup. If the dough sticks to your fingers, wet them with a little water.
- Rinse and drain cashews and add them to your blender, along with the coconut milk, coconut nectar, lemon juice, Golden Latte, vanilla, and salt.
-
Blend for a minute or so until smooth and creamy.
-
Carefully pour your cheesecake filling into each liner. Take your time, as this step can be messy and turmeric can stain. A small spatula can help you catch any spills as you move from cup to cup.
- Tap the pan lightly to release any air bubbles and add any toppings you like (suggestions below).
-
Cover the pan with plastic wrap and chill in the freezer for at least 4 hours – or until mini cheesecakes are firm.
- Once set, gently use the end of a butter knife to pop them out.
- These vegan cheesecakes are best served cold. They melt quickly, so keep them in the fridge or freezer until ready to serve.
- Store in an airtight container in the fridge for up to 5 days. Or if you prefer a firmer texture, store them in the freezer for up to 3 months. If frozen, allow them to thaw for a few minutes at room temperature before enjoying.
Helpful Tips
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Date dilemma: Ideally, your dates should be soft and sticky to hold the crust together. If your dates are a bit dry, no worries. Soak them in hot water for 15 minutes and they’ll soften right up.
-
Be patient: Some blenders can take a few minutes to blend soaked cashews. Be patient and give your blender’s motor a break after each minute.
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Catch the spills: If your counters stain easily, you may want to place your muffin pan on top of a cookie sheet. This will help catch any spills when pouring the cheesecake batter.
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Double liners: If you have enough, use two muffin liners per cup. This makes it easier to pop the cheesecakes out, especially when stored in the freezer.
Recipe variations
- Swap the nuts: If you don’t have any pecans on hand, walnuts or almonds make an excellent sub for the crust.
- Mix up the toppings: These vegan cheesecakes are delicious on their own. But feel free to get creative with toppings! Berries, chopped nuts, a dollop of coconut cream, or a drizzle of melted chocolate would all work well.
- Make it a full cheesecake: You can easily turn this recipe into a full vegan cheesecake. Simply swap the muffin pan for a springform cake pan.
Recipe and photography by Mindy Palmer.
If you enjoyed this article, you might also like these Chocolate Cheesecake Bars or Turmeric Chocolate Energy Balls.
Sources:
https://pubmed.ncbi.nlm.nih.gov/33172016/
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