Description
A creamy, no-bake vegan and gluten-free carrot cake cheesecake featuring a spiced nut and coconut crust, smooth cashew-based filling, and elegant candied carrot garnish. This refreshing dessert requires no oven and sets beautifully in the fridge overnight.
Ingredients
Scale
Crust
- 85 g shredded coconut (desiccated coconut) or toasted coconut flakes
- 130 g raw 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
Filling
- 200 g raw cashews, soaked ahead of time
- 500 g vegan cream cheese
- 120 g vegan Greek-style yogurt
- 120 ml pure maple syrup
- 1 vanilla pod, split and seeds scraped
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon lemon juice
Candied Carrots and Garnish
- 2 medium carrots (for peeling into strips)
- 100 g granulated sugar
- 240 ml water
- 2 tablespoons chopped walnuts or pecans
- Fresh mint leaves for decoration
Instructions
- Prepare Cashews and Pan: Soak 200 g of cashews for the filling in water for 4 hours or quick-soak in simmering water for 30 minutes. Rinse and drain them afterward. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
- Make the Crust: 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. Add freshly grated carrots and almond or coconut flour, then pulse again until combined into a sticky mixture.
- Press Crust: Transfer the crust mixture into the lined cake pan. Press down firmly and evenly using a flat-bottomed glass or spoon to compact it tightly. Refrigerate the crust while preparing the filling.
- Prepare the Filling: In a high-speed blender, combine the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, pure maple syrup, vanilla seeds from the pod, ground cinnamon, ground nutmeg, and lemon juice. Blend on low speed initially, then increase to high speed and blend until the mixture is completely smooth and creamy.
- Pour Filling and Chill: Pour the blended filling over the chilled crust in the pan. Smooth the top and refrigerate for at least 8 hours or overnight until fully set. For firmer texture, freeze for 30 minutes before decorating.
- Make Candied Carrots: Use a vegetable peeler to slice carrots into long thin strips. In a saucepan, combine granulated sugar and water and bring to a boil. Reduce heat to a simmer and add carrot strips. Simmer for 2 minutes, then use a slotted spoon to transfer the strips into an ice water bath for about 1 minute. Roll up the strips and secure with cocktail sticks until ready to decorate.
- Garnish and Serve: Remove the cheesecake from the pan carefully. Top with chopped walnuts or pecans, rolled candied carrot strips, and fresh mint leaves. Serve chilled.
Notes
- Cashews must be soaked in advance to ensure a creamy filling.
- You can quick-soak cashews by simmering them for 30 minutes if short on time.
- Use a high-speed blender to get the filling perfectly smooth and creamy.
- Refrigerate the cheesecake overnight for best flavor and firm texture.
- For garnishing, candied carrots add a beautiful look and subtle sweetness.
- This recipe uses vegan cream cheese and yogurt for a fully vegan, creamy cheesecake.
- The crust is nutty and naturally sweetened with dates and carrots.
