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Creamy Golden Cheesecake

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Serves: 10

For the base:

  • 2/3 cup walnuts
  • 1/2 cup buckinis
  • 6 medjool dates
  • 2 Tbsp Pic's Peanut Butter
  • 1/3 cup dessicated coconut

For the filling:

  • 1 1/2 cups cashews (soaked for 1-2 hours)
  • 1 cup greek yoghurt (or coconut yoghurt)
  • 1/2 cup fresh orange juice
  • 3 Tbsp honey
  • 2-3 tsp turmeric powder
  • 1 tsp vanilla essence
  • 1/2 tsp sea salt

Celebrating our shift to Solar with this dreamy golden cheesecake ☀️ 


  1. Combine all ingredients for the base into a high-powered blender and blend until smooth.

  2. Press into the base of a greased and lined square cake tin (spring form if you have one!) and set aside while you make the turmeric layer. 

  3. Drain and rinse soaked cashews and place in blender with all remaining ingredients, blend until smooth and creamy.

  4. Spoon on top of the base and place in the freezer for 4-5 hours, or overnight, to set.

  5. Allow to thaw slightly before serving. Hey presto! 
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