Name: No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: Vegan
Ingredients: 85 g shredded coconut (desiccated coconut) or toasted coconut flakes; 130 g cashews; 150 g medjool dates (pitted); ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon sea salt; 1 teaspoon orange zest; 128 g freshly grated carrots; 60 g almond flour or coconut flour; 200 g cashews (soaked for 4 hours or quick-soaked for 30 minutes, then rinsed and drained); 500 g vegan cream cheese; 120 g vegan Greek-style yogurt; 120 ml pure maple syrup; 1 vanilla pod (seeds scraped); 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 tablespoon lemon juice; 2 medium carrots (thinly sliced into long strips with a vegetable peeler); 100 g granulated sugar; 240 ml water; 2 tablespoons chopped walnuts or pecans; Fresh mint leaves

Jump to Recipe· 3.9 from 61 reviews

If you’re on the lookout for a luscious dessert that combines the best of creamy cheesecake and the warm, comforting flavors of carrot cake, then you are going to fall head over heels for this No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe. It’s delightfully rich yet wonderfully light, crafted without any baking to keep things effortless but stunningly impressive. This recipe perfectly balances spices, fresh carrots, and a velvety, dairy-free filling that will have everyone asking for seconds, whether they follow a vegan or gluten-free lifestyle or not.

Ingredients You’ll Need

A round springform pan lined with white parchment paper holds a smooth, pale beige batter that fills almost to the top, creating an even flat surface. The pan is placed on a white marbled texture surface, surrounded by fresh, bright orange carrots with green tops lying around. To the right side of the scene is a glass bottle filled with creamy white milk, and to the left in the background is a gray stone container holding more carrots, along with a few cinnamon sticks. The overall setting is light and clean, giving a fresh and homemade feeling. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the secret to making this No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe sing with flavor and texture. Each element plays an essential role in creating the perfect harmony of sweet, spice, and creaminess.

Shredded coconut (85 g): Adds a subtle nuttiness and chewy texture to the crust, enhancing every bite.
Cashews (130 g + 200 g): The base of a creamy, dreamy filling that mimics traditional cheesecake richness without dairy.
Medjool dates (150 g, pitted): Naturally sweet and sticky, these bind the crust ingredients beautifully without extra sugars.
Ground cinnamon (1½ tsp): A warm spice that brings classic carrot cake flavor to the forefront.
Ground ginger (½ tsp): Offers a gentle zing that complements the cinnamon perfectly.
Sea salt (¼ tsp): Enhances overall flavors and balances sweetness with a hint of savory depth.
Orange zest (1 tsp): Brightens the flavor profile, adding a fresh and citrusy twist to the crust.
Freshly grated carrots (128 g): Vital for that authentic carrot cake texture, moisture, and subtle sweetness.
Almond flour (60 g): Keeps the crust gluten-free and adds a tender crumbly finish.
Vegan cream cheese (500 g): The star of the filling, delivering rich, silky texture and tang.
Vegan Greek-style yogurt (120 g): Adds creaminess and slight tartness that balances the maple syrup sweetness.
Pure maple syrup (120 ml): Natural sweetener that deepens flavor while keeping the cheesecake indulgently smooth.
Vanilla pod (1): Seeds from the pod infuse the filling with warm, floral notes for a luxurious touch.
Ground nutmeg (½ tsp): A classic carrot cake spice that enhances the cozy, spiced character.
Lemon juice (1 tbsp): Brings brightness and helps the flavors pop gorgeously.
Carrots (2 medium): For the candied garnish strips that add crunch and a decorative, sweet finish.
Granulated sugar (100 g): Used to perfectly candy the carrot strips for a delicate glaze.
Water (240 ml): Helps create the sugar syrup for the candied carrots.
Chopped walnuts or pecans (2 tbsp): Adds a delightful crunch on top, balancing the creamy texture.
Fresh mint leaves: Provides a fresh herbal note that refreshes the palate with each bite.

How to Make No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe

Step 1: Prepare the Crust

Begin by lining the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper to keep everything easy to remove later. Then, in a food processor, pulse shredded coconut, the initial portion of cashews, ground cinnamon, ginger, sea salt, and fresh orange zest together until roughly ground. Add the freshly grated carrots and almond flour, and pulse these just until everything is combined. This crust is flavorful, nutty, and yields a wonderfully firm base when pressed down tightly. Press the mixture evenly into the base of your prepared pan using a flat-bottomed glass or the back of a spoon for a lovely compact finish. Pop this crust into the fridge while you make the filling.

Step 2: Make the Creamy Filling

Soak the remaining 200 grams of cashews ahead of time — ideally for 4 hours, or quick-soaked in simmering water for 30 minutes — then rinse and drain. Into a high-speed blender, add these soaked cashews alongside vegan cream cheese, vegan Greek-style yogurt, pure maple syrup, scraped vanilla pod seeds, ground cinnamon, nutmeg, and fresh lemon juice. Blend on a low setting at first to combine, then gradually increase to high until the filling is unbelievably smooth and velvety. Pour this luscious mixture over your chilled crust and cover the pan tightly. Refrigerate the cheesecake for at least 8 hours, though overnight is best for that perfect set and flavors to meld.

Step 3: Candy the Carrot Garnish

Use a vegetable peeler to slice long, thin strips from your medium carrots — these delicate ribbons will become your candied garnishes. Combine granulated sugar and water in a saucepan and bring to a boil. Reduce to a simmer and gently add the carrot strips, simmering them for about 2 minutes so they soften and absorb the sweetness. Carefully remove the strips with a slotted spoon and plunge them briefly into an ice water bath to stop the cooking. Roll each carrot strip into a spiral, securing with a cocktail stick to maintain their pretty shape until decorating.

Step 4: Assemble and Garnish

For the finishing touches on your No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe, sprinkle chopped walnuts or pecans over the top to add texture and earthy richness. Carefully place your charming candied carrot spirals on the cheesecake, then scatter fresh mint leaves around for a burst of color and refreshing aroma. You might find chilling the decorated cheesecake in the freezer for 30 minutes before serving helps to keep everything beautifully set and enhances the presentation.

How to Serve No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe

Garnishes

Besides the lovely candied carrot spirals and crunchy nuts, fresh mint leaves add a pop of green and a refreshing herbal contrast that brightens each bite. You can also dust a tiny bit of cinnamon on top for an inviting aroma and extra warmth if you like.

Side Dishes

Pair this cake with a light fruit compote, such as a spiced pear or mixed berry sauce, to uplift the flavors and add a tangy counterpoint. A cup of fragrant herbal tea or a rich, nutty coffee complements the creamy texture perfectly.

Creative Ways to Present

Try serving individual slices on a bed of toasted coconut flakes or a sprinkle of crushed nuts. For a party, arrange mini versions in small glass jars for an elegant, portable treat. Use edible flowers to decorate the surface for an extra wow-factor that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep your No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe tightly covered in the fridge for up to 4 days. This cake holds its structure beautifully and the flavors even deepen after resting, so leftovers are truly a delight.

Freezing

To freeze, wrap the cheesecake securely with plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving to maintain its creamy consistency.

Reheating

Since this is a chilled dessert, reheating is not recommended—you want to enjoy it cool and refreshing as intended. Simply let it sit at room temperature for about 15 minutes before serving if you prefer a slightly softer texture.

FAQs

Can I use other nuts instead of cashews?

You can experiment with almonds or macadamia nuts, but cashews provide the creamiest texture needed for this cheesecake. Soaking nuts well is key to a smooth filling.

Is this recipe really gluten-free?

Yes! Using almond or coconut flour in the crust keeps the cheesecake gluten-free, making it perfect for those with sensitivities or preferences.

Do I have to soak the cashews so long?

Soaking for 4 hours is ideal for the smoothest texture, but a quick soak in hot water for 30 minutes works well if you’re short on time.

Can I make the cheesecake sweeter?

Absolutely! Adjust the maple syrup amount slightly to suit your taste, but keep in mind the natural sweetness from the dates and carrots already adds a wonderful balance.

What can I substitute for the vegan cream cheese?

If you can’t find vegan cream cheese, try using extra vegan yogurt or blended tofu for a creamy consistency, though the flavor will vary slightly.

Final Thoughts

There’s something truly special about this No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe that makes it a standout dessert for everyone to enjoy. It’s effortless to make, bursting with flavor, and brings a sense of celebration to any occasion. I wholeheartedly encourage you to try it – your taste buds and your guests will thank you for this delightful plant-based treat that’s as beautiful as it is delicious.