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!
Dani says
Can I sub regular or almond flour for the coconut flour?
Foodfaithfitness says
Hi Dani – Yes you can but keep in mind that coconut flour has a unique texture and absorbs more liquid than other flours. If you use almond flour, you might need to use more of it than the coconut flour amount specified in the recipe, and maybe adjust the liquid ingredients as well. Regular flour could work too, but it won’t be gluten-free anymore 🙂
When I make substitutions, I always keep an eye on the batter’s consistency. You might need to experiment a bit to get the perfect result with the substituted flour.