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carrot cheesecake on a plate with carrot and fresh mint garnish on grey surface.
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No-Bake Carrot Cake Cheesecake

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.
Course Breakfast
Cuisine European
Diet Gluten Free, Vegan, Vegetarian
Prep Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings 12
Calories 438kcal

Ingredients

Carrot Cake

  • 1 cup toasted coconut flakes or desiccated coconut
  • 1 cup cashews
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • 1 teaspoon orange zest
  • 8 medjool dates pitted
  • 1 cup grated carrots
  • ½ cup coconut flour less if required

Cheesecake

  • 1 ½ cups cashews soaked *see notes
  • 7 oz vegan cream cheese
  • ½ cup pure maple syrup
  • ¾ cup vegan greek style yoghurt or ½ cup regular soya yoghurt
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • ¼ cup coconut oil solid

Carrot Garnish (Optional)

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 7.5 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