You’d never know this rich, creamy carrot cake cheesecake is gluten-free, dairy-free, and Paleo!
Let me just start by saying I did not think I would ever utter the phrase “carrot baby food in cheesecake” with anything other than a deep sigh of regret. But here we are. And honestly? I’m not mad about it. I was messing around one day with leftover crust from a batch of lemon bars (because why would I waste that?), and I had this wild idea to mash up a carrot cake vibe with a vegan cheesecake. It sounded a little unhinged. But the moment I tasted the filling—spiced, rich, not too sweet, somehow still fresh—I knew I was onto something.
This recipe checks all my weird little boxes: dairy-free, gluten-free, creamy without being heavy, spiced without screaming holiday dessert, and yep, it has veggies. The texture is unreal thanks to those soaked cashews and just the right amount of coconut oil, and the flavor somehow hits every note—sweet, earthy, cozy, and tangy from that vanilla and almond milk combo. I may or may not have eaten half of one straight out of the pan while “taste testing.”
And that crust? Well, I use it constantly now. I keep thinking I should switch it up, but every time I do, something ends in disaster, and I find myself quietly scraping burnt pecan crumbs out of a pie tin while rethinking all my life choices. This one works. It’s soft, buttery, sweet, and kind of holds everything together like a champ. If you’ve made my Paleo bars before, you already know this crust is basically my ride-or-die.
Is This Gluten-Free Carrot Cake Vegan Cheesecake Healthy?
Healthy may be a loaded word here, but let’s consider the wholesome ingredients first. This cheesecake skips the usual decadent duo of sugar plus heavy dairy that feels like a cement brick in your stomach. Instead, I use soaked cashews, which are loaded with heart-healthy fats, copper, and magnesium. The carrot baby food brings in vitamin A and other antioxidants, and the coconut sugar is lower on the glycemic index scale than refined white sugar. That’s always a win.
This recipe is naturally gluten-free, vegan, and dairy-free, and if you ditch agave for honey, it fits into a Paleo diet, too. It’s still dessert at the end of the day—but it’s a treat that won’t leave you feeling like you just inhaled a slice of heavy sludge.
Cashews Are Non-Dairy Dessert MVPs
I used to think cashews were nothing more than just fancy trail mix filler. But once I started learning a bit more about vegan and non-dairy recipes, I realized there’s a whole lot more they have to offer. Namely, I discovered that soaking them overnight transforms them into the perfect vehicle for various desserts. Blended with a little coconut oil and plant milk, they turn into creamy, dreamy cheesecake base—no dairy needed. Since then, they’ve basically become the backbone of every vegan dessert in my arsenal.
How Do I Store Leftovers?
Keep any leftovers tightly wrapped in the fridge, where they’ll keep for about 4-5 days before the texture starts to get a little weird. You can also freeze leftovers for up to 3 months, but I recommend slicing the cheesecake first and storing the slices between layers of parchment paper.
Serving Suggestions
I love to serve a slice of dairy-free cake with some equally dairy-free ice cream. Try this Cookie Dough Banana Ice Cream, Chunky Monkey Banana Ice Cream, or Coconut Milk Ice Cream With Rum And Eggnog.
Ingredients
For The Cheesecake:
- 3 tablespoons flax meal
- 7 1/2 tablespoons warm water
- 2 1/2 cups roasted cashews 340 grams, covered in water and soaked overnight
- 1 1/4 cups carrot baby food
- 1/2 cup + 2 tablespoons coconut sugar
- 5 tablespoons unsweetened vanilla almond milk
- 5 tablespoons agave syrup, or honey for Paleo
- 2 1/2 tablespoons coconut oil melted
- 1 3/4 teaspoons cinnamon
- 1 1/4 teaspoons ground nutmeg
- 1 1/4 teaspoons raw vanilla extract
- pinch salt
For The Crust:
- 1/3 cup coconut oil at room temperature
- 3 tablespoons agave syrup or honey for paleo
- 3/4 cup coconut flour 66 grams, sifted
- pinch salt
For Garnish:
- 1/3 cup pecans 40 grams, chopped
- Whipped coconut cream optional for topping
Instructions
- Preheat your oven to 350°F,
- In a small bowl, whisk together the 3 tablespoons of flax meal and 7 1/2 tablespoons of warm water and place into the refrigerator to gel while you make the cheesecake.
- Place the soaked cashews into a high-powered blender (make sure you drain the water first!) along with all of the other ingredients for the cheesecake. Purée until thick, smooth, and creamy, scraping down the sides as necessary. Set aside while you make the crust. Note: You want to be able to pour the cheesecake onto the crust as soon as it's out of the oven, which is why it's best to prepare it first.
- In a large bowl, beat together the coconut oil and agave for the crust until smooth. Stir in the coconut flour and a pinch of salt until well mixed. Your dough will be quite wet.
- Press the dough evenly into the bottom of a 9-inch springform pan. Since the dough is quite wet, it might take a little bit of time, so just be patient.
- Bake until the edges of the crust are lightly golden brown, about 7-8 minutes.
- When the crust has about 2 minutes left to bake, transfer the cashew mixture into a large bowl and pour in the flax eggs from the refrigerator. You want to leave them into the refrigerator as long as possible, so they can really gel up. Stir until the flax is evenly mixed into the cashew cream.
- Remove the crust from the oven. Your crust with most likely have risen in a few spots. Just use a small spoon to pack it back down flat. Pour the cheesecake mixture over top and smooth out evenly. If you are not going to use coconut cream on the cheesecake, then sprinkle the chopped pecans around the perimeter of the cheesecake at this point.
- Bake until the cheesecake has risen and the outside appears set and firm, but just a small circle in the center still appears slightly jiggly, about 45 minutes. Remove from the oven and let cool completely on the counter. Then, cover and refrigerate overnight to completely set.
- OPTIONAL: Once refrigerated, remove from the pan and spread whipped coconut cream on top, and then sprinkle on the pecans. Place into the freezer for 20 minutes to set the cream.
Tips & Notes:
*I buy my cashews pre-roasted. If you’re aren’t, stick them in a 400 degree oven for just a few minutes, until lightly golden brown.
***It can be a little difficult to get the first piece of cheesecake out. Just make sure your getting your knife under the crust, not between the crust and cheesecake. An offset spatula really does the trick for serving here!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
So delicious. I also want to make it. Your recipes are great!
Thank you so much Ivanny 🙂