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
Scale
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.
