This is everything you ever wanted in a cheesecake, and more. It's spicy-sweet with a crunchy crust, velvety smooth, rich, and refined sugar-free! Cashews give this dessert the creaminess that cream cheese normally would while carrot baby food and coconut sugar do most of the other work. Serve with a cup of hot black coffee as you enjoy this unique treat.
Carrot Cake Cheesecake [Vegan, Gluten-Free, Paleo]
For the Cheesecake:
- 3 tablespoons flax meal
- 7 1/2 tablespoons warm water
- 2 1/2 cups roasted cashews, soaked overnight
- 1 1/4 cups carrot purée
- 1/2 cup, plus 2 tablespoons coconut sugar
- 5 tablespoons unsweetened vanilla almond milk
- 5 tablespoons agave nectar
- 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
- A pinch of salt
For the Crust:
- 1/3 cup coconut oil, at room temperature
- 3 tablespoons agave
- 3/4 cup coconut flour, sifted
- A pinch of salt
- 1/3 cup pecans, chopped
- Whipped coconut cream, for topping
- 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 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.
- 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.
- 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 in 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,
- This step is optional. Once refrigerated, remove from the pan and spread whipped coconut cream on top and sprinkle pecans on top. Place into the freezer for 20 minutes to set the cream.