Description
This No-Bake Carrot Cake Cheesecake combines the flavors of classic carrot cake with a creamy, vegan, and gluten-free cheesecake filling. Featuring a crunchy nut and coconut crust, a smooth cashew-based cheesecake layer infused with warming spices and orange zest, and topped with delicately candied carrot ribbons and fresh mint, it’s a refreshing and wholesome dessert that requires no baking.
Ingredients
For the Base
- 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
For the Filling
- 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
For the Candied Carrots & Garnish
- 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
Instructions
- Prepare Cashews: Soak 200 g of cashews in water for 4 hours, or quick-soak them in simmering water for 30 minutes. After soaking, rinse and drain thoroughly. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper to prevent sticking.
- Make the Base: In a food processor, pulse together shredded coconut, 130 g cashews, ground cinnamon, ground ginger, sea salt, pitted medjool dates, and orange zest until roughly ground and combined. Add freshly grated carrots and almond or coconut flour, then pulse again until mixture comes together. Press the crust mixture firmly into the base of the prepared pan using a flat-bottomed glass or spoon to create a compact layer. Refrigerate to set while you prepare the filling.
- Prepare the Filling: Add the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, pure maple syrup, scraped seeds from the vanilla pod, ground cinnamon, ground nutmeg, and lemon juice to a high-speed blender. Start blending at low speed, gradually increasing to high speed until the mixture is completely smooth and creamy. Pour the filling evenly over the chilled crust in the pan. Refrigerate for at least 8 hours or overnight to allow the cheesecake to set firmly. Optionally, place the cheesecake in the freezer for 30 minutes before decorating for a firmer texture.
- Candied Carrots: Use a vegetable peeler to slice the carrots into thin, long strips. In a saucepan, combine granulated sugar and water and bring to a boil. Reduce heat to a simmer, then add carrot strips. Simmer for 2 minutes until tender and translucent. Using a slotted spoon, transfer carrot strips to an ice water bath for about one minute to stop the cooking and retain crispness. Carefully roll the carrot strips and secure with cocktail sticks to hold their shape for decoration.
- Garnish and Serve: Remove the cheesecake from the pan and transfer to a serving plate if desired. Decorate the top with chopped walnuts or pecans, rolled candied carrot ribbons, and fresh mint leaves just before serving for a beautiful finish and added texture.
Notes
- Soaking the cashews ahead of time is essential to achieve a smooth and creamy cheesecake filling.
- Use a high-speed blender for the filling to ensure a silky texture.
- If vegan cream cheese or Greek-style yogurt is unavailable, homemade or store-bought alternatives that are plant-based can be substituted.
- Refrigerate the cheesecake overnight for best results and a firm set.
- The cheesecake can be stored covered in the refrigerator for up to 3 days.
- For a taller cheesecake, the filling quantities can be adjusted; see original recipe notes if available.
- Prep Time: 30 minutes (plus 4 hours soaking time for cashews)
- Cook Time: 10 minutes (for candied carrots)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Gluten-Free
