Your favorite golden milk latte turned into no-bake cheesecake bars with the help of New Chapter Fermented Turmeric Booster Powder.
Makes 12 bars
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.