Golden milk vegan cheesecake
The past week has been pretty tough on me so I wasn't able to share two recipes like I usually do 😞 Thankfully I'm feeling better now so I'm back with a super cool cake! Have you ever had golden milk? It's a traditional Indian drink made with hot milk, turmeric, cinnamon, ginger, and other spices.
It's a very spicy and unique drink that you either love or hate. I personally love it. I got a jar of golden milk blend from my friend Susanna and when I tried it the first time I thought it was delicious and somehow very comforting. So I've decided to try and make a Golden milk vegan cheesecake with Cap'N Crunch Cereal 🤩🤩🤩 It's a cereal crust filled with a creamy cashew spicy mixture and topped with pecans.
It might sound odd but honestly this cake was super good and also no bake, so you don't need to turn on the oven to make it! If you like golden milk you should definitely give it a try.
You can find the recipe in the section below!
--- CEREAL CRUST ---
60g vegan butter*
--- FILLING ---
100g coconut yogurt*
70g maple syrup
30g coconut oil
1 Tablespoon golden milk blend
1 Tablespoon lemon juice
1/2 teaspoon vanilla extract
--- TOPPINGS ---
golden milk blend
Cover a 18cm spring form pan with parchment paper and set aside.
Crumble CAP’N CRUNCH Original Crunch with a food processor and put them in a bowl.
Melt the butter in the microwave or on the stove and mix it with the cereal powder until you get the consistency of wet sand.
Press this mixture into the bottom of the prepared pan to create the cheesecake crust. Let it rest in the freezer while making the filling.
In a high-powered blender combine all of the ingredients for the filling and blend for about 2 minutes, or until the mixture is silky and creamy.
Pour the cream on the CAP’N CRUNCH Original Crunch crust, even with a spatula and let it rest in fridge overnight (or in the freezer for 3 hours).
Remove from the pan and garnish with pecans ( I made a star with a CAP’N CRUNCH Original Crunch nugget in the middle) and some more golden milk blend on the borders.
You can definitely use melted coconut oil instead of butter, I just didn't have enough coconut oil so I used butter instead.
Let the cashew soak in hot water for at least 6 hours or overnight. Then wash and rinse them carefully before using.
Make sure your coconut yogurt is very dense, like a "greek yogurt"otherwise the cheesecake batter might be too liquid. You might try and use canned coconut milk instead of coconut yogurt otherwise.
If you make it let me know! :)