Holy creamy! Holy crunchy-crust! Holy spicy-sweet and…VEGGIE PACKED?! WHAT. THE. WHAT?!
You guys. After countless tries, and an insane amount of effort, I have FINALLY created THE most taste-buds-falling-off-face, velvety smooth, SUPER rich and creamy gluten free cheesecake. Liiike, without the cream cheese.
Or the eggs.
Or any of the dairy/grain/gluten/ANYTHING UNHEALTHY EVER that is in a cheesecake. I mean, we’re talking VEGETABLES in cheesecake for cryingoutloud. Healthy dessert game STRONG.
That was awkward wasn’t it?
It’s one of those recipes that I actually created for the delicious-nutritious-dessert loving peeps that I know you are a while ago, and my finger has been hovering over “publish post” for like ALL THE TIME since then. But, I had to resiiiiiiist until the OPTIMAL (closer to Easter) time ya know? These are the struggles of a food blogger.
Additionally. Carrots. In a cheesecake. Just wanted to remind you of the potential for your brain to equate eating a slice of this vegan cheesecake to eating some sort of kale salad recipe. My brain allllllready went there. NO SHAME.
Now that we’ve got all the preamble (fancy word!) out of the way let me introduce you to your newest BFF that you’ve actually already met about 800 billion times in some paleo lemon bars, healthy pumpkin cheesecake bars AND paleo pecan pie bars. Peeps, this STUPID-EASY, minimal ingredient crust is basically the savoir of all things that, ummm, need a crust (Hi captain obvious!) It pretty much is foolproof and just works always. Like, sometimes I think I should switch it up a little, so I try something new. Which ends in me crying in a corner with my face hovering over a paleo skillet brownies.
Which is why it’s always poppin’ its perfectly crunchy, sweet and coconut-y little self around these parts the interwebz. You get it.
The cheesecake-y part is this magical combination of thick, dreamy cashew cream, a tasty drizzle of creamy coconut oil, a few generous pinches of nutmeg and cinnamon and caramely-sweet coconut sugar that is basically the definition of EVERYTHING in my life right now.
Oh…and CARROT BABY FOOD. And, now you’re grossed out forever.
Don’t be. SRSLY guys. You can’t have carrot cake without carrots so OBVI the inclusion of carrots in this vegan cheesecake is a given. Plus, remember the paleo breakfast cookies with kale AND superfood paleo brownies? I am all about a little STEALTH MODE dessert-veggie action.
Mostly because my brain is able to justify the amount that I eat in one sitting that way. Don’t look at me like you don’t UNDERSTAND ME. You’ve been there. Yes, I’m looking at YOU.
Mmkay. 2 out of 3 layers DISCUSSED. Butbutbut, there is this optional, but actually not REALLY optional layer of coconut whipped cream that I am going to suggest that you add, but really I am TELLING you to add it because:
- Its coconut whipped cream. That is just something that should never be questioned in life, no matter the circumstances.
- If you are one of those odd people that I may have to unfriend after this for the coconut questioning shenanigans going on in your brain (jokes! I <3 you) then do it for the PRETTY.
A smooth, creamy layer of pale(o) (<— see what I did there?) white, coconut cream on top of that vibrant, orange, carrot-packed, spicy-sweet cheesecake is 110% your newest most favorite way to eat a salad ever.
Now, go make me RLY RLY happy for you, and put this inside your face sometime soon mmkay?
FOR THIS RECIPE, I RECOMMEND:
Learn more about living gluten free! Visit http://udisglutenfree.com/community
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
Weight Watchers Points Per Serving: SmartPoints: 17 Points+: 11. Old Points: 9
(per 1/12 of the cheesecake with no coconut cream)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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