We love a good hybrid dessert around here, especially if there's vegan cheesecake involved! And this no-bake carrot cake cheesecake cake is the perfect combination of fresh carrot cake and decadent cheesecake. So you won't have to choose between the two, or even turn on the oven!

This vegan cheesecake incorporates all of the flavors of carrot cake that we love and know, from fresh carrots to warming spices and cream cheese frosting. However, unlike traditional baked carrot cake that's frosted with cream cheese, the base of this recipe is made using raw ingredients that create a sticky crust which is then topped with a tangy dairy-free cheesecake filling made using cashews and vegan cream cheese.

All in all, a wholesome twist on traditional carrot cake without eggs or dairy!

What to expect from this recipe:

  • Incredibly easy to make, and requires no baking.
  • Uses wholesome plant-based ingredients.
  • Smooth, tangy, creamy cheesecake filling.
  • Naturally gluten-free, eggless, and dairy-free.
  • The perfect vegan dessert for your Easter table.
no bake carrot cake cheesecake with mint leaves and candied carrots on a grey concrete surface.Pin

Ingredients overview

Ingredients for the raw carrot cake base

The base of this no-bake carrot cake is incredibly wholesome and made using healthy plant-based whole food ingredients. In fact, you could also turn the base into some delicious healthy carrot cake bites if you'd like!

  • Toasted coconut flakes: You can also use desiccated coconut, although it won't give you that nutty buttery flavor that comes from toasted coconut.
  • Cashews: These are added to the base for texture. You could also use another type of nut here if preferred, pecans or walnuts are great!
  • Dates: These provide sweetness, and flavor and also act as the binding agent to keep all the base ingredients together.
  • Grated carrots: You can't have a carrot cake without carrots! For the freshest result, make sure you grate the carrots just before adding them to the base.
  • Spices and orange zest: Cinnamon and ginger help to create that classic carrot cake flavor while orange zest adds freshness to the cake to bring the flavor to the next level.
  • Sea salt: The salt will help to balance the sweetness of the dessert. You can use flaky sea salt, kosher salt, or pink Himalayan salt, but avoid regular table salt.
  • Coconut flour: Keep this ingredient on hand as it's only added to the base if the mixture is a little on the wet side.

Ingredients for the cheesecake topping

To contrast the sticky sweet base, the cheesecake topping is tangy, smooth, and creamy!

  • Cashews: When soaked for a minimum of 4 hours, they will soften. Once blended, this allows them to create a rich and creamy base for the cheesecake batter. Quick Tip: If you're in a hurry you can quick soak your cashews in boiling water for 30 minutes to an hour. You can find more tips on how to get the perfect filling in this guide to vegan cheesecakes.
  • Vegan cream cheese: I use violife, but you can use any vegan cream cheese available to you. If you're not able to get your hands on this you can use coconut cream in its place, add an additional tablespoon of lemon juice to get that tangy flavor!
  • Pure maple syrup: Maple syrup sweetens and brings another layer of flavor to the dessert.
  • Vegan greek style yogurt: This adds another layer of "cheesecake" flavor while adding lightness to the dessert. If you can't find Greek style, you can use regular soy or coconut yogurt, or even vegan sour cream at a reduced amount (see the recipe notes at the bottom of this page for quantities).
  • Vanilla extract: The vanilla plays a big role in the flavor of the cheesecake filling so don't skip it! You could also use vanilla bean paste for an even more intense vanilla flavor.
  • Spices and lemon juice: Cinnamon and nutmeg add festive warming flavor to the cheesecake while lemon juice helps to enhance the flavors as well as give it that cheesecake tang.
  • Coconut oil: This is an important ingredient for the filling as it plays the role of setting the dessert.
slice of no-bake carrot cake cheesecake on a plate with mint leaves on top.Pin
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How to make a carrot cake cheesecake

(Full recipe and instructions are in the recipe card at the end of this page)

Step 1: No-bake carrot cake base

First add your dry ingredients (which in this case are toasted coconut, cashews, cinnamon, ginger, and sea salt) to a food processor and blitz them until they form an even light crumb consistency - this will ensure you don't have lumps of coconut or nuts in the finished cake.

Next add the wet ingredients (dates, and orange zest), and blend for about a minute to form a dough. Followed by adding in the grated carrot, blend for another thirty seconds or so to combine all of the ingredients. Check the consistency at this stage, if the dough is very wet, add all of the coconut flour and blend to combine. Depending on how moist it is you can add less coconut flour.

Line the bottom of a 7" cake tin with a removable base with some parchment paper. Press the dough into the base of the cake tin, and smooth it out with a spatula or flat-bottomed glass. Place in the freezer while you prepare the filling.

Step 2: Cheesecake layer

For the carrot cheesecake filling, simply add all of the ingredients to a blender and blitz until they are smooth and creamy. Pour the cheesecake mixture into the cake tin on top of the raw carrot cake layer, and tap the tin on your work surface to remove any air bubbles. Place in the freezer for a minimum of 4 hours or until set.

Once set, remove the cake from the tin whilst still frozen. This helps to get a nice smooth finish to the sides of the cake pan, it also avoids having to use cooking spray or additional parchment to line the sides of the pan. You can use a blowtorch or a damp warm cloth to gently heat up the sides which will make it easier to remove the cake.

carrot cake cheesecake with mint leaves and candied carrots on top.Pin

How to make candied carrot garnish

If you'd like to add some fancy carrot swirls as a festive decoration for your cake, I'd recommend using this method as it will make them easier to roll as well as tastier!

  1. Use a vegetable peeler to cut the carrots into long thin strips
  2. Make a simple sugar syrup of 1 part caster or granulated sugar to 2 parts water.
  3. Cook the carrots for a few minutes to soften them slightly.
  4. Place the carrots in an ice water bath to prevent them from cooking further.
  5. Roll them up and secure them on a toothpick while they dry
  6. Use them to garnish your cheesecake!

Variations

  • Make vegan carrot cake cheesecake bars by making this recipe in an 8-inch square pan. Once set, use a sharp hot knife to slice the cake into individual bars.
  • The base can be made into no-bake carrot cake bites. Simply roll the dough into balls and store it in an airtight container in the fridge. 
  • If you prefer baked cakes, try this vegan carrot cake.

Storage instructions

This carrot cheesecake can be stored in an airtight container in your refrigerator for 3-4 days. If you don't have an airtight container to fit the entire cake, place it on a plate and wrap it tightly with plastic wrap.

Freezing instructions

Alternatively, you can freeze any unused cake and defrost it at room temperature for an hour as needed. I'd recommend removing the carrot and mint garnish if freezing any leftover cake.

no bake carrot cake cheesecake with mint leaves and candied carrots on a grey concrete surface.Pin

More Vegan Cheesecakes

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

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No-Bake Carrot Cake Cheesecake

4.98 from 42 votes
PREP TIME: 25 minutes
Chilling Time: 4 hours
TOTAL TIME: 4 hours 25 minutes
Servings: 12
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Description

This No-Bake Carrot Cake Cheesecake is made with wholesome plant-based ingredients and comes together in just a few easy steps. The base consists of a raw spiced carrot cake and it's topped with creamy and tangy cashew cheesecake.

Ingredients

Carrot Cake

  • 1 cup (85 g) toasted coconut flakes, or desiccated coconut
  • 1 cup (130 g) cashews
  • ½ teaspoon (2.5 g) ground cinnamon
  • ½ teaspoon (2.5 g) ground ginger
  • ¼ teaspoon (1.25 g) sea salt
  • 1 teaspoon (5 g) orange zest
  • 8 medjool dates, pitted
  • 1 cup (128 g) grated carrots
  • ½ cup (60 g) coconut flour, less if required

Cheesecake

Carrot Garnish (Optional)

  • 2 medium carrots, or 1 large
  • ½ cup (100 g) caster sugar
  • 1 cup (236 ml) water

Instructions

Carrot Cake

  • For the base, add the flaked coconut, cashews, cinnamon, ginger, and salt to your food processor and blitz for about 30 seconds until you have a pretty even crumb consistency.
  • Add in the dates and orange zest and blend again for another minute until evenly combined. Add the grated carrots and blend for another 30 seconds or so. Check the consistency, if very wet, add all of the coconut flour and blend to combine. Depending on how moist it is you can add less of the coconut flour.
  • Line the bottom of a 7" or 8" cake tin (with a removable base) with some parchment paper. Press the dough into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass. Place in the freezer while you prepare the filling.

Cheesecake

  • For the filling, add all of the ingredients to a blender and blitz until smooth and creamy. Pour the filling into the cake tin and tap the tin on your work surface to remove any air bubbles. Place in the freezer for a minimum of 4 hours or until set.
  • Once set, remove the cake from the tin whilst still frozen. You can use a blowtorch or a damp warm cloth to gently heat up the sides which will make it easier to remove the cake.
  • Allow the cake to defrost at room temperature for 30-40 minutes before serving.

Carrot Garnish

  • To make the carrot garnish, thinly slice long strips of carrot using a vegetable peeler. Add the sugar and water to a saucepan and bring to a boil, reduce to a simmer and add in the carrot strips. Simmer for 3-4 minutes, then transfer the carrot strips to a cold water/ice bath for about a minute. Roll the carrots up and secure them with a cocktail stick until ready to use.
  • Garnish with the carrots, chopped pecans, and some fresh mint if desired.

Storage instructions

  • Store this cake in an airtight container in the fridge and consume it within 3-4 days. Alternatively, you can freeze any unused cake and defrost as needed - I'd recommend removing the carrot and mint garnish if freezing any leftovers.

Notes

  • Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.

Nutrition

Calories: 438kcal | Carbohydrates: 47g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 149mg | Potassium: 433mg | Fiber: 7g | Sugar: 32g | Vitamin A: 3506IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 3mg
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

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Recipe Rating




10 Comments

  1. 5 stars
    This was sooo delicious and came out perfect! Thanks so much for sharing the recipe! Cheesecake and carrot cake?! Right up my alley! I took it to an Easter brunch and it was a big hit! Saving this one. Love your recipes! 💕

  2. 5 stars
    Hi Christina,

    Thank you for sharing a lovely recipe, I love this carrot cake cheesecake especially the base is amazing tasty😋

    I made this cake yesterday, after I froze it in the freezer to set, then decorate, rest in the fridge over night in the tin.
    It cracked badly next day unfortunately😫 Do you have any idea what I went wrong or how I can prevent this to happen next time? I followed your recipe and didn’t make any change or adjustment.

    Thank you very much in advance ☺️

    1. Hi Luna,

      You are so welcome - I am delighted to hear that you loved the recipe!

      Yes, it's important that you remove the cake from the tin while it's frozen. If you let it defrost in the fridge overnight in the tin, it's likely to crack when you try to remove it. I hope this helps for the next time x

  3. 5 stars
    I loved this recipe! Carrot cake and cheesecake are two of my favorite things, so this had my name all over it 🙂 ... I subbed almond flour for the coconut flour it worked great.

    Thank you for the delicious recipe!

    1. Hi Jess,

      I'm so happy to hear you loved the recipe! And great t o know that almond flour works, thank you for the amazing feedback x

  4. 5 stars
    Thank you so much for sharing this recipe! Loved the garnish idea and how mint added a twist to the taste! 6 non-vegans said the cake was yummy 🙂

    1. Hi,

      That's so great to hear! I'm glad everyone liked the cake, thank you so much for the amazing feedback!

      Christina x