This Gluten Free Dairy Free Carrot Cake Cheesecake features a healthy carrot cake bottom and a no-bake, dairy and sugar free cheesecake topping! Only 150 calories and perfect for Easter!
PIN Gluten Free Dairy Free Carrot Cake Cheesecake
(Originally posted April 4/2014, Updated March/2018)
Happy National gluten free Carrot Cake Cheesecake day
HAHA just kidding. I got ya good.
That would just be way too much celebration-ing for this little FFF chunk of the intra-webz.
But seriously guys, You made it! We have finally reached the end of “operation up to your eyeballs in gluten free carrot cake yumness.”
I mean. We had another gluten free dairy free carrot cake, a healthy sugar free carrot cake and even easy healthy gluten free carrot cake muffins!
We could also call this month: Operation-Taylor-made-too-much-carrot-cake-and-needed-to-get-creative-with-leftovers-and-now-both-her-and-Mr-FFF-never-want-to-see-a-carrot-cake-ever-again-in-all-the-evers-that-they-live-and-they-are-quite-young-so-that-is-a lot-of-evers-{hopefully.)
That was a mouthful.
Can we switch from mouthfuls of words and hyphens and hurt-my-brain-run-on-sentences to mouthfuls of this Gluten Free Dairy Free Carrot Cake Cheesecake?
You’re down? I KNEW that I could count on your carrot cake loving taste buds!
Like I mentioned this is the last stop of the carrot cake train, and I thiiiiink you will agree that I saved the best stop for last.
I mean, this gluten free carrot cake recipe has 2 KINDS of cake. In ONE dessert. AND ONE OF THEM IS CHEESECAKE. Liiiike Paleo Carrot Cake MIXED with cheesecake.
My love language. FOR REAL.
ALSO, this little frosty-creamy-slice of Easter BLISS is SUPER EASY Does it get better?
Probably not.
Unless you eat it upon waking up in a pair of sweet leopard print pjs.
Not that I am speaking from experience or anything. Just, you know, a SOLID GUESS. *Winky face*
The base of this bad boy is a little bit like making a normal carrot cake, in the sense that you mix it, bake and let it COOL. Juuuust like a normal cake.
THEN, you get to make the FLUFFY topping of this carrot cheesecake. Which just so happens to be STUPID easy and no-baking-required kinda YUM. A little whip, a little fold, a little spread-spread-spread and you’re DONE.
Well, don’t forget the chilling time (KEY.) So, you’re not QUITE done. But, ALMOST.
Whatever. You get it.
If you aren’t dairy-free, you could totally use “normal” cream cheese and truwhip (cool whips natural, not-full-of-weird-stuff’s cousin) and still be able to shovel this cake/cheesecake hybrid into your mouth. I just used dairy-free options so that Mr. FFF could enjoy a slice with me.
Although, maybe I shouldn’t have. THEN I COULD KEEP IT ALL TO MYSELF.
Gold wife star: 0. Hungry belly:1.
Really though, the hardest thing about this Gluten Free Dairy Free Carrot Cake Cheesecake? Waiting for it to chill. <– Do this. Restrain yourself. Or you will end up having a runny, messy pile of ick. It would be a very TASTY pile of slurp-able ick, but STILL something that you do not want to happen in your real-person life.
Not that my inner impatient-hates-waiting-for-desserts-to-chill-soul knows anything about that either.
This post is just full of speculations.
You know what to do.
Ingredients
- To make the carrot cake:
- 6 Tbsp Coconut flour sifted (34g)
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/8 tsp Nutmeg
- 2 Eggs, at room temperature
- 2 Tbsps Coconut oil, melted
- 5 Tbsp Swerve Sweetener (or granulated sweetener of choice)
- 1/2 tsp Vanilla extract
- 1 Cup Grated carrots, lightly packed
- 3 Tbsp Pecans, diced + additional for garnish
- For the cheesecake topping:
- 1 8 oz Package dairy-free cream cheese, softened (or regular cream cheese)
- 2 Tbsp Swerve sweetener (or granulated sweetener of choice)
- 1/2 tsp Lemon juice
- 1/2 tsp Vanilla extract
- 1 9 oz Package dairy-free whipped topping (or tru whip)
- 3 Tbsp Unsweetened Coconut flakes
Instructions
- Preheat your oven to 350 degrees.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
- In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, sweetener and vanilla until light and fluffy.
- Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
- Stir in the grated carrots and pecans until well mixed. Let stand for 10 minutes so the coconut flour can absorb the moisture. It will be quite thick.
- Press into the bottom of a 9 inch springform pan, spreading evenly. Bake until a toothpick inserted in center comes out clean, about 20-25 minutes. Slice around the outsides of the cake, just to loosen it from the edges, and then let cool COMPLETELY.
- In a large bowl, beat together the softened cream cheese, sweetener, lemon juice and vanilla until soft and fluffy.
- Gently fold in the dairy free whipped topping.
- Pour the cheesecake filling over top of the cooled carrot cake bottom and gently smooth it out evenly.
- Sprinkle with the coconut flakes, pressing in evenly. Garnish with additional pecans, if desired.
- Cover and place in the freezer for at least 4 hours, up to overnight.
- When ready to serve, thaw for 5 minutes or so and then slice and DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 5 POINTS+: 5. OLD POINTS: 4
(per 1/12 of the recipe)
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Katie says
This looks amazing! I can hardly wait to try it! How long will it last if I make this in advance and freeze it?
Taylor Kiser says
Thank you, Katie! I would say a couple of months at the most in the freezer.
Katie says
Amazing! Thank you!! I’m making it for Valentines Day this weekend! Very excited to try it out ☺️
Taylor Kiser says
You’re welcome, Katie! Oh yaayy! I hope you love it!