Description
This No-Bake Carrot Cake Cheesecake is a vegan and gluten-free delight featuring a creamy, spiced cashew and vegan cream cheese filling atop a naturally sweet coconut and carrot crust. The cake is crowned with elegant candied carrot ribbons, crunchy walnuts, and fresh mint, making it a stunning and health-conscious dessert perfect for any occasion.
Ingredients
Scale
Crust
- 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)
Filling
- 200 g cashews, soaked ahead of time (4 hours or quick-soak for 30 mins)
- 500 g vegan cream cheese
- 120 g vegan Greek-style yogurt
- 120 ml pure maple syrup
- 1 vanilla pod
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon lemon juice
Candied Carrots & Garnish
- 2 medium carrots
- 100 g granulated sugar
- 240 ml water
- 2 tablespoons chopped walnuts or pecans
- Fresh mint leaves
Instructions
- Prepare Cashews and Pan: Soak 200g cashews in water for 4 hours or quick-soak in simmering water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5- or 8-inch springform cake pan with parchment paper.
- Make the Base: In a food processor, pulse shredded coconut, 130g cashews, ground cinnamon, ground ginger, sea salt, pitted dates, and orange zest until roughly ground. Add the freshly grated carrots and almond or coconut flour and pulse again until mixture is combined. Press this crust mixture firmly into the base of the prepared pan using a flat-bottomed glass or spoon to compact and smooth it. Refrigerate while preparing filling.
- Prepare Filling: In a high-speed blender, combine 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. Blend on low speed initially, then increase to high and blend until completely smooth and creamy. Pour filling evenly over crust in the pan.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 8 hours or overnight until it is fully set. Optionally, place it in the freezer for 30 minutes before decorating for easier handling.
- Make Candied Carrots: Using a vegetable peeler, slice carrots into thin long strips. In a saucepan, bring sugar and water to a boil, reduce to a simmer, and add the carrot strips. Simmer for 2 minutes, then transfer with a slotted spoon to an ice water bath for about 1 minute. Roll the carrot strips tightly and secure with cocktail sticks.
- Garnish and Serve: Remove cheesecake from pan and top with chopped walnuts or pecans, the candied carrot rolls, and fresh mint leaves. Serve chilled and enjoy.
Notes
- For soaking cashews, if short on time, use the quick-soak method by simmering cashews in hot water for 30 minutes instead of soaking for 4 hours.
- Using vegan cream cheese and vegan Greek-style yogurt helps the cake set without dairy and maintains vegan compliance.
- The orange zest adds a fresh citrus note complementing the spices and carrots.
- Placing the cheesecake in the freezer before decorating helps firm it up and makes handling easier.
- The original recipe includes different measurements and uses coconut oil, but this version omits coconut oil for a lighter filling.
