Description

This No-Bake Carrot Cake Cheesecake is a delicious vegan and gluten-free dessert featuring a moist carrot-infused crust and a creamy cashew-based cheesecake filling. Enhanced with warming spices, orange zest, and a smooth vegan cream cheese layer, this cheesecake requires no baking and sets beautifully in the fridge. Topped with candied carrot ribbons, chopped walnuts, and fresh mint, it’s perfect for a refreshing, indulgent treat that accommodates various dietary needs.

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 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 & Garnish

2 medium carrots (for peeling into thin strips)
100 g granulated sugar
240 ml water
2 tablespoons chopped walnuts or pecans
Fresh mint leaves

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Instructions

Prep the Cashews and Pan: Soak 200 g cashews in water for 4 hours or quick-soak in simmering water for 30 minutes, then rinse and drain. Line a 7.5 or 8-inch springform cake pan with parchment paper on the base and sides.
Make the Crust: In a food processor, pulse together shredded coconut, 130 g cashews, ground cinnamon, ground ginger, sea salt, pitted medjool dates, and orange zest until roughly ground. Add the freshly grated carrots and almond or coconut flour, then blitz again until well combined. Press this mixture firmly into the base of the prepared pan, smoothing it with a flat-bottomed glass or spoon to compact it. Refrigerate the crust while preparing the filling.
Prepare the Filling: Into a high-speed blender, combine the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, maple syrup, vanilla pod seeds, ground cinnamon, ground nutmeg, and lemon juice. Blend on low speed initially, gradually increasing to high, and blend until completely smooth and creamy. Pour the filling over the prepared crust in the pan. Refrigerate for at least 8 hours or overnight until the cheesecake is set. For best results, chill in the freezer for 30 minutes before decorating.
Candy the Carrots: Using a vegetable peeler, slice the carrots into long, thin strips. In a saucepan, combine granulated sugar and water, bring to a boil, then reduce to a simmer. Add the carrot strips and simmer for 2 minutes. Using a slotted spoon, transfer the carrot strips to an ice water bath for about one minute to set. Carefully roll the strips and secure with cocktail sticks until ready to garnish.
Garnish and Serve: Once the cheesecake is fully set, top it with chopped walnuts or pecans, arranged candied carrot ribbons, and fresh mint leaves. Slice and serve chilled for a refreshing and indulgent vegan carrot cake cheesecake experience.

Notes

For a quicker cashew soak, simmer the cashews in hot water for 30 minutes but be sure to rinse and drain well before using.
Using parchment paper on the cake pan ensures the cheesecake releases easily once set.
Placing the cheesecake briefly in the freezer before decorating helps it firm up and makes decorating easier.
This recipe is naturally gluten-free and vegan, using whole-food ingredients and no added baking.
Orange zest adds a bright citrus note that complements the warming spices effectively.
If you prefer a less sweet cheesecake, reduce the maple syrup slightly or adjust candied carrots with less sugar.