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Gluten Free Paleo And Vegan Carrot Cake Cheesecake - This super easy, rich, creamy, paleo and vegan friendly cheesecake tastes like carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy! Perfect for Easter! | Foodfaithfitness.com | @FoodFaithFit

Gluten Free Carrot Cake Vegan Cheesecake {Paleo}

This rich, creamy, paleo and vegan cheesecake tastes like gluten free carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy!
NOTES: Please read recipe carefully as certain parts need to be prepared in advance, and cooled overnight.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings 12
Author Taylor


For the cheesecake:

  • 3 Tbsp Flax meal
  • 7 1/2 Tbsp Warm water
  • 2 1/2 Cups Roasted cashews covered in water and soaked overnight (340g)
  • 1 1/4 Cups Carrot baby food
  • 1/2 Cup + 2 Tbsp Coconut sugar
  • 5 Tbsp Unsweetened vanilla almond milk
  • 5 Tbsp Agave honey for Paleo
  • 2 1/2 Tbsp Coconut oil melted
  • 1 3/4 tsp Cinnamon
  • 1 1/4 tsp Ground nutmeg
  • 1 1/4 tsp Raw vanilla extract
  • Pinch of salt

For the crust:

For garnish:

  • 1/3 Cup Pecans chopped (40g)
  • Whipped coconut cream for topping (optional)


  • Preheat your oven to 350 degrees.
  • In a small bowl, whisk together the 3 Tbsp of flax meal and 7 1/2 Tbsp 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 drained the water into the sink first!) along with all of the other ingredients for the cheesecake. Puree 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 Spring form 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 if you haven't already. Place into the freezer for 20 minutes to set the cream.
  • DEVOUR.***


I've made this crust with different brands of coconut flour and, to get 66g, some brands need less than 3/4 cup. So, I STRONGLY urge you to weight your flour to make sure you get perfect results.
*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!