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Cashew cheesecake - Dr. Pingel

No-Bake Golden Milk and Cashew Cheesecake

Prep Time 20 mins
Total Time 4 hrs 20 mins


For the crust:

  • 3/4 cup dates, pitted
  • 3/4 cup raw walnuts
  • 3/4 cup raw pecans
  • 1 tsp cinnamon
  • 1/4 tsp sea salt

For the filling:

  • 2 cups raw cashews
  • 2 tbsp lemon juice
  • 1/4 cup coconut oil, melted
  • 2/3 cup coconut cream
  • 1/3 cup agave
  • 2 tsp pure vanilla extract
  • 1 tbsp ground turmeric
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper


  • Line the bottom of a springform pan with parchment paper. Set aside.
  • In a small pot, cover the cashews in water. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until cashews are swollen and tender. Drain and rinse with cold water until cool. Alternatively, the cashews can be soaked in water overnight.
  • To make the crust: In a food processor, combine the dates, walnuts, pecans, cinnamon, and salt. Pulse until the mixture is crumbly and holds together when pinched.
  • Transfer the crust mixture to the prepared pan. Firmly press the mixture into an even layer at the bottom of the pan. Transfer the pan to the freezer until ready to fill.
  • To make filling: In a high-speed blender, combine the drained cashews, lemon juice, coconut oil, coconut cream, agave, vanilla extract, turmeric, ginger, cinnamon, nutmeg, salt, and pepper. Process until completely smooth.
  • Remove the crust from the freezer. Pour the filling over the crust and spread into an even layer. Tap the pan on the countertop to break any air bubbles. Return to the freezer for at least 4 hours, or until completely set.
  • Serve and enjoy!