There is something truly magical about combining the rich flavors of carrot cake with the creaminess of cheesecake, especially when it comes with a healthy twist. The No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe creates a luscious dessert that feels indulgent but is entirely plant-based and free from gluten. This recipe perfectly balances the warm spices, fresh carrots, and a dreamy vegan cream cheese filling, all atop a wonderfully textured crust that sets without any baking needed. Whether you’re a seasoned vegan or just looking for an impressive dessert that everyone can enjoy, this cheesecake brings warmth, freshness, and a sprinkle of wholesome goodness to your table.
Ingredients You’ll Need
Gathering the right ingredients is where the magic starts because each one plays a crucial role in bringing this cheesecake to life. From the creamy soaked cashews to the vibrant grated carrots, every element contributes to the flavor, texture, and stunning appearance of this dessert.
- Shredded coconut (85 g): Adds a subtle tropical sweetness and a bit of texture to the crust.
- Cashews (130 g + 200 g soaked): Provide the creamy base for both crust and filling when blended smooth.
- Medjool dates (150 g, pitted): Naturally sweeten the crust and help it bind perfectly.
- Ground cinnamon (1.5 teaspoons total): Infuses warm spice notes to both crust and filling.
- Ground ginger (½ teaspoon): Adds a gentle zing that pairs beautifully with carrot flavors.
- Sea salt (¼ teaspoon): Enhances all the natural sweetness and depth.
- Orange zest (1 teaspoon): Brightens the flavor with a fresh citrus pop.
- Freshly grated carrots (128 g): Bring moisture, sweetness, and essential color to the crust.
- Almond or coconut flour (60 g): Helps hold the crust together without gluten.
- Vegan cream cheese (500 g): The star ingredient creating rich, smooth filling without dairy.
- Vegan Greek-style yogurt (120 g): Adds tanginess and lightness to the filling’s texture.
- Pure maple syrup (120 ml): Sweetens naturally while adding depth.
- Vanilla pod (1): Infuses a delicate aromatic sweetness throughout.
- Ground nutmeg (½ teaspoon): Offers a warm, nutty undertone to the filling.
- Lemon juice (1 tablespoon): Balances richness with refreshing acidity.
- Medium carrots (2): Used for creating tender, shiny candied carrot garnishes.
- Granulated sugar (100 g): For simmering and sweetening the candied carrots.
- Water (240 ml): To make the sugar syrup for the garnish.
- Chopped walnuts or pecans (2 tablespoons): Provide delightful crunch and nuttiness on top.
- Fresh mint leaves: Add a refreshing, vibrant touch to the final presentation.
How to Make No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe
Step 1: Prep Like a Pro
One of the keys to this recipe’s silky smooth filling is starting with soaked cashews. Soak 200 grams of cashews in water for at least 4 hours or speed things up by soaking them in simmering water for 30 minutes. This softens them perfectly for blending. Meanwhile, line your 7.5 or 8-inch springform pan with parchment paper on the base and sides; this helps with easy removal later and keeps the crust intact.
Step 2: Whip Up the Crust
Using a food processor, combine the shredded coconut, 130 grams of cashews, warm spices (cinnamon and ginger), the pitted medjool dates, and fresh orange zest. Blitz these ingredients until they are roughly ground, just enough to combine well. Next, add freshly grated carrots and the almond or coconut flour, then pulse again to blend everything into a sticky but firm dough. Press this crust mixture firmly into the springform pan. Use a flat-bottomed glass or the back of a spoon to really compact it well. Pop it into the fridge to chill as you move on to the filling.
Step 3: Create the Creamy Filling
Into a high-speed blender, add your well-drained soaked cashews, vegan cream cheese, vegan Greek-style yogurt, maple syrup, the scraped seeds from the vanilla pod, cinnamon, nutmeg, and zesty lemon juice. Start blending on low, gradually increasing to high speed, until the mixture becomes completely smooth and silky. Pour this luscious filling over the chilled crust in your pan, smoothing the top with a spatula. Refrigerate for at least 8 hours to set, but overnight will give you the best results. For a shortcut, pop the cheesecake in the freezer for 30 minutes before decorating.
Step 4: Craft the Candied Carrot Garnish
Using a vegetable peeler, carefully slice the carrots into thin long strips. In a saucepan, bring sugar and water to a gentle boil, then reduce to a simmer and add carrot strips. Let them simmer for just 2 minutes to become tender yet hold their shape. Use a slotted spoon to transfer the carrot strips into an ice water bath for about a minute to firm them up and stop the cooking. Finally, roll each carrot strip into elegant spirals and secure with cocktail sticks until you’re ready to decorate your cheesecake.
Step 5: Finish with Gorgeous Garnishes
Once your cheesecake has set, it’s time to add the final touches. Scatter chopped walnuts or pecans over the top to create a crunchy contrast. Arrange the candied carrot curls artfully, and tuck in fresh mint leaves for a pop of color and refreshing scent. These finishing touches elevate this No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe from simply delicious to absolutely stunning.
How to Serve No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe
Garnishes
The beauty of this cheesecake comes alive with thoughtful garnishes. Beyond chopped nuts and candied carrots, you can sprinkle some toasted coconut flakes or a dusting of cinnamon for extra warmth. Fresh mint leaves not only add vibrancy but also a refreshing hint that complements the rich flavors perfectly. These garnishes aren’t just pretty—they add layers of texture and aroma that make every bite exciting.
Side Dishes
This No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe shines as the star dessert, but pairing it with a bright, fresh fruit salad or a citrusy sorbet balances its sweet richness beautifully. A cup of spiced chai or a robust coffee provides a warm, comforting contrast as well. These simple sides elevate the entire dessert experience without overshadowing the cheesecake’s charm.
Creative Ways to Present
Presentation can turn this cheesecake from delicious to unforgettable. Try serving individual slices atop rustic wooden boards, adorned with a sprinkle of edible flowers or microgreens for a pop of freshness. Alternatively, you can create mini versions in small jars or ramekins for a charming, shareable treat at parties. For gatherings, offer a dessert station where guests can customize toppings like extra nuts, cinnamon, or vegan whipped cream—letting everyone personalize their slice!
Make Ahead and Storage
Storing Leftovers
After enjoying this delightful No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe, store any leftovers covered tightly in the refrigerator. It stays fresh and creamy for up to 5 days, making it perfect for enjoying throughout the week or for unexpected guests. Make sure to keep it chilled to preserve its texture and flavor.
Freezing
If you want to prepare this cheesecake in advance or save some for later indulgence, freezing works wonderfully. Wrap the cheesecake (or individual slices) securely in plastic wrap and then place inside an airtight container or freezer bag. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge for the best texture and flavor revival.
Reheating
This cheesecake is best enjoyed chilled, so reheating is usually unnecessary. However, if you prefer it slightly warmer, allow it to sit at room temperature for 15-20 minutes before serving. Avoid microwaving as that can disrupt its creamy texture and risk melting the delicate filling.
FAQs
Can I use other nuts instead of cashews?
Cashews are ideal for their creaminess when blended, but you can experiment with soaked macadamia nuts or blanched almonds. Keep in mind the flavor and texture may vary slightly, and you might need to adjust soaking time.
Is this recipe suitable for those with nut allergies?
This particular recipe relies heavily on nuts, especially cashews, for texture and creaminess, so it is not suitable for nut allergies. For a nut-free alternative, you might explore using silken tofu or coconut cream, though that will change the flavor profile.
How long does it take for the cheesecake to set properly?
Refrigerating the cheesecake for at least 8 hours is crucial for firm setting, but overnight chilling is highly recommended. This allows the flavors to meld beautifully and ensures the filling is solid enough to slice cleanly.
Can I substitute the vegan cream cheese and yogurt with homemade versions?
Absolutely! Homemade vegan cream cheese made from blended cashews or tofu works well, as does homemade vegan yogurt from coconut or almond milk. Just aim for thick and creamy textures for the best results.
What is the secret to perfect candied carrots?
Thin slicing with a vegetable peeler and simmering for only a couple of minutes ensures they are tender but still hold their shape. The quick ice water bath stops further cooking, keeping them vibrant and slightly crisp—perfect for elegant garnish curls.
Final Thoughts
Creating this No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe is like gifting yourself and your loved ones a slice of healthful happiness that tastes every bit indulgent. It’s simple to prepare, full of delightful textures and flavors, and visually stunning too. I encourage you to dive into this recipe with joy and share it at your next gathering for smiles all around. Trust me, once you try this cheesecake, it will quickly become a new favorite in your recipe collection!
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No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes (candied carrots)
- Total Time: 8 hours 30 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Gluten-Free, Western
- Diet: Vegan, Gluten Free
Description
A decadent No-Bake Carrot Cake Cheesecake that’s vegan, gluten-free, and bursting with warm spices. This layered dessert features a crunchy coconut and cashew crust, a creamy cashew-based cheesecake filling, and is finished with beautifully candied carrot ribbons and fresh mint for a refreshing touch. Perfect for an elegant gathering or a wholesome treat, this recipe requires no baking and uses natural sweeteners and plant-based ingredients.
Ingredients
Crust Ingredients
- 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 Ingredients
- 200 g cashews (soaked for 4 hours or quick-soaked for 30 minutes)
- 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 and 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 200 g of 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 to ensure easy removal of the cheesecake.
- Make the Crust: In a food processor, pulse together shredded coconut, 130 g cashews, ground cinnamon, ground ginger, sea salt, pitted dates, and orange zest until the mixture is roughly ground and combined. Add grated carrots and almond or coconut flour, then pulse again until well mixed. Press this crust mixture firmly and evenly into the base of the prepared pan using a flat-bottomed glass or spoon to compact it. Refrigerate the crust while preparing the filling.
- Prepare the Filling: Add the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, maple syrup, scraped vanilla pod seeds, ground cinnamon, ground nutmeg, and lemon juice to a high-speed blender. Start blending on low speed and gradually increase to high speed until the filling is completely smooth and creamy with no lumps remaining.
- Assemble and Chill: Pour the creamy filling over the chilled crust in the springform pan. Smooth the top and refrigerate the cheesecake for at least 8 hours, preferably overnight, until fully set. For firmer texture before decorating, place the cheesecake in the freezer for 30 minutes.
- Candy the Carrots: Using a vegetable peeler, thinly slice one of the carrots into long strips. In a saucepan, combine granulated sugar and water, bring to a boil, then reduce heat to a simmer. Add the carrot strips to the syrup and simmer gently for 2 minutes. Using a slotted spoon, transfer the strips immediately to an ice water bath to stop cooking, then drain. Roll the strips up and secure them with cocktail sticks to create carrot rose shapes.
- Garnish and Serve: Once the cheesecake is set and firm, remove from the pan and decorate the top with chopped walnuts, the candied carrot ribbons, and fresh mint leaves for a fresh and aromatic finish. Slice and serve chilled.
Notes
- Soaking cashews is essential for a smooth, creamy filling; quick soaking in hot water can be used if short on time.
- You can use almond flour or coconut flour for gluten-free options in the crust, choose based on flavor preference.
- For vegan cream cheese, brands like Kite Hill or Tofutti work well; alternatively, homemade cashew cream cheese could be substituted.
- The candied carrot garnish adds a beautiful decorative touch and a slight sweetness that complements the cheesecake.
- If you prefer a firmer cheesecake, place it in the freezer for 30 minutes before decorating to firm up.
- This cheesecake should be stored refrigerated and is best consumed within 3-5 days.
