Your favorite golden milk latte just got turned into no-bake cheesecake bars with the help of New Chapter Fermented Turmeric Booster Powder. This nutrient-dense sweet treat has inflammation support from turmeric and the gut-friendly benefits of fermentation. It’s a dessert with benefits!
These no-bake cheesecake bars are made with simple, wholesome ingredients and naturally sweetened with dates. The crust is made from almonds, rolled oats and dates and it’s gets topped with a filling made of raw cashews and Greek-style, plant-based yogurt. The yogurt is key for giving the bars the classic cheesecake tang. The result is a luscious, creamy treat.
Now, let’s talk golden milk. If you’re unfamiliar with this trendy drink, it’s essentially a turmeric latte, which is made with turmeric and spices like cinnamon, ginger and black pepper that get blended together with a full-fat milk like coconut or cashew. It’s a cozy, warming beverage that makes it easy to get a daily dose of the superfood benefits of turmeric.
New Chapter Fermented Turmeric Booster Powder
New Chapter takes your traditional golden milk spice mix to the next level with their Fermented Turmeric Booster Powder.
Fermentation is key to New Chapter’s Turmeric Booster Powder. The unique 2-step fermentation process uses the power of clinically studied probiotics to unleash the full potential of the turmeric. This process makes the turmeric easier for your body to digest and actually absorb.
New Chapter’s Fermented Turmeric Booster Powder is like upgrading the turmeric you have in your spice cabinet. It’s your turmeric, boosted! Plus, it’s extremely versatile and can easily be incorporated into smoothies, dressings, or your favorite no-bake treats like these golden milk cheesecake bars.
Nourished by Nutrition Facts
Healthy Fats: these cheesecake bars are a nutrient-dense treat full of healthy fats. Healthy fats are extremely important for the absorption of the fat-soluble vitamins, A, D, E, and K. It’s also necessary for the absorption of turmeric. Without a source of healthy fat, your body isn’t able to use the important vitamins or use the turmeric to is full potential. The fat from the cashews, almonds and full-fat plant-based milk makes these treats not only nutritious, but extra rich and creamy. These bars are small but extremely satisfying.
Cashews: these nuts are an excellent source of healthy monounsaturated fats, which are considered heart healthy fats that are essential to lowering LDL-cholesterol while increasing HDL-cholesterol levels. Cashews are also rich in minerals like copper, magnesium, manganese, phosphorus, iron and zinc.
Turmeric: this spice has been used in alternative medicine for centuries and is extensively researched. The active substance that gives turmeric it’s beneficial properties is curcumin. Some of the benefits of this functional food include helping with inflammation and it’s antioxidant properties. These have widespread benefits in the body but are most notably proven effective in treating multiple skin conditions.
Turmeric is typically best absorbed when combined with black pepper and a source of healthy fat. However, because of New Chapter’s fermentation process, the turmeric is ready to absorb, rendering the black pepper unnecessary. But, I’ve added a bit to this recipe for the classic turmeric latte flavor!
Fermentation – when you think of fermentation you might think of yogurt or kombucha, but really almost anything can be fermented. Fermentation is the process of using microorganisms such as bacteria, yeast or fungi to enrich and activate the nutrients in food. The fermentation process requires natural beneficial bacteria in the food which are referred to as probiotics. Fermentation also allows for easier digestion and absorption of nutrients in the food. Think of fermentation as supercharging the food.
IF YOU LOVE THESE Golden Milk CheeseCake bars, YOU’LL ALSO ENJOY THESE RECIPES:
- Golden Milk Turmeric Latte
- Cashew Coconut Collagen Bites
- No-Bake Matcha Cheesecake – Feasting on Fruit
- Raw Pumpkin Cheesecake Bars – Rachael’s Good Eats
- Raspberry Raw Vegan Cheesecake – Yummy Mummy Kitchen
Golden Milk Cheesecake Bars
Your favorite golden milk latte turned into no-bake cheesecake bars with the help of New Chapter Fermented Turmeric Booster Powder.
Makes 12 bars
For the Crust:
- 3/4 cup almonds
- 3/4 cup rolled oats
- 5 dates
- 1/4 teaspoon sea salt
For the Cheesecake Filling:
- 1 1/2 cup soaked raw cashews
- 1 cup plain dairy free greek-style yogurt
- 6 medjool dates
- 1/2 cup full fat plant-based milk
- 1 tablespoon vanilla
- 2 servings of New Chapter Fermented Turmeric Booster Powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon black pepper
Line an 8×8 or 9×6 pan with parchment paper. Drain and rinse the soaked cashews and set aside.
For the crust: add the almonds, oats and salt to a food processor or blender and pulse so the almonds break down into small pieces. Add the dates and pulse again until a ball of dough begins to form. Press the crust into the lined baking tray.
For the filling: add all the ingredients into a high-speed blender. Cover and blend on high until smooth. You may need to use the tamper to help get it going. You may need to add more almond milk 1 tablespoon at a time if you don’t have a high-speed blender.
Pour the filling on top of the crust. Smooth the top with a spatula and bang the pan on the counter a couple times to release any air bubbles. Place in the freezer for at least 4 hours.
When ready to serve, let the bars come to room temperature for about 10 minutes before cutting with a warm knife. Running the knife under hot water, then drying it and slicing while the knife is still warm helps cut the bars smoothly. Store in an airtight container in the fridge for a week or in the freezer for up to 2 months.
Full-fat, plant-based milk works best in this recipe. I tested these golden milk cheesecake bars multiple times. When I remade them to photograph, I ran out of full-fat plant-based milk (I was using almond but cashew or coconut will work!) and used water. I do not recommend this. The bars turn slightly icy. Still delicious, just not as smooth and creamy as the version with plant-based milk.
Soaked Cashews: Soaking the cashews for at least 4 hours (overnight is best) makes them easy to blend, resulting in an extremely smooth filling. For a quick soak method, cover the cashews with boiling water for 10 minutes to an hour.
Recipe inspired by Feasting on Fruit’s no-bake matcha cheesecake.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
This post was created in partnership with New Chapter. All thoughts and opinions, as always, are my own. Thank you so much for supporting the sponsors that keep Nourished by Nutrition going!
DID YOU MAKE THIS RECIPE?
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