Passover Golden Milk Cashew Cheesecake Bites
No-bake Passover cheesecake bites with turmeric-spiced cashew cream and pistachio-date crust. Creamy golden milk filling soaked cashews blended with warm almond milk, fresh ginger, and warming spices, topped with crunchy coconut-pistachio crust. Served on spoons or layered in cups for an elegant, dairy-free dessert.
Ingredients
Instructions
- 1
Soak cashews in warm almond milk for 30 minutes.
- 2
Transfer soaked cashews and milk to high-power blender, add almond butter, maple syrup, grated ginger, turmeric, and cinnamon. Blend until smooth.
- 3
Refrigerate cream until ready to use.
- 4
Combine pistachios, shredded coconut, dates, cinnamon, and orange zest in food processor. Pulse until well combined.
- 5
Serve cream on spoons topped with crust, or layer both in small cups.
Tips
Use a high-powered blender for smoothest cream; Nutribullet is acceptable alternative.
Crust can be made ahead and stored separately; combine components just before serving for best texture contrast.
For spoon servings, ensure crust stays in contact with cream to prevent sliding.
Good to Know
Refrigerate cream and crust separately in airtight containers up to 3 days. Assemble just before serving to maintain crust crunch.
Prepare cream and crust components up to 1 day ahead. Layer in cups up to 2 hours before serving.
Serve chilled on small spoons as single bites, or spoon into small cups or glasses. Garnish with additional cinnamon or fresh ginger.
Common Mistakes
Over-soak cashews beyond 30 minutes to avoid overly soft, waterlogged cream.
Under-blend mixture to avoid grainy, separated texture.
Layer too far in advance to avoid crust absorbing moisture and losing crispness.