How do I make the base for these raw carrot cake cheesecakes?

The base is made by processing de-seeded Medjool dates, walnuts, cinnamon, ginger, nutmeg, grated carrot, melted coconut oil, and salt, then pressing the mixture into muffin cases.

What gives the cheesecake layer its creamy texture?

The creamy texture comes from blending soaked cashews with almond extract, ground nutmeg, melted coconut oil, maple syrup, and a pinch of salt until it forms a thick, smooth paste.

How long do these raw cheesecakes need to chill?

These cheesecakes require at least five hours of chilling, or preferably overnight, to set properly and achieve their firm texture.

Can I make these cheesecakes ahead of time?

Yes, these cheesecakes are perfect for making ahead; they need to chill for at least five hours or overnight, making them ideal for preparing the day before serving.

Are these raw carrot cake cheesecakes gluten-free?

Yes, these Raw Carrot Cake Cheesecakes are naturally gluten-free, using walnuts and dates for the base and cashews for the filling instead of traditional flour-based ingredients.

7.7K Views 10 years ago

Raw Carrot Cake Cheesecakes
[Vegan, Gluten-Free]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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Close-up of individual raw carrot cake cheesecakes in muffin liners, topped with grated carrot, on a serving platter.

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Carrot Recipes

Raw Carrot Cake Cheesecakes [Vegan, Gluten-Free]

3588

Dairy Free

These decadent personal cakes have a delicious carrot cake base that is topped with a smooth and creamy cashew cheesecake layer. They are great for special occasions because they look so darn impressive. Plus, you are getting two cakes for the price of one.

Ingredients You Need for Raw Carrot Cake Cheesecakes [Vegan, Gluten-Free]

For the Base:

3.5 ounces Medjool dates
3.5 ounces walnuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 ounces grated carrot
A pinch of salt
A pinch of ground ginger
1/4 cup of coconut oil

For the Cheesecake

3 cups of cashews
1 teaspoon of almond
1/3 cup of coconut oil, melted
1/4 teaspoon of ground nutmeg
1/3 cup of maple syrup
A pinch of salt

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How to Prepare Raw Carrot Cake Cheesecakes [Vegan, Gluten-Free]

Line a muffin tin with muffin cases.
De-seed and pit the dates and place them into a food processor along with the walnuts, cinnamon, ginger, nutmeg, grated carrot, melted coconut oil, and salt.
Firmly press around an inch of the mixture into each muffin case and top it with grated carrot
Pop it into the freezer whilst you make the yummy cheesecake layer.
Drain the water from the Cashew nuts and place the nuts into a food processor along with the almond extract, ground nutmeg, melted coconut oil, maple syrup, and a pinch of salt.
Blend the mixture on high for around 5-10 minutes, or until it's smooth. There will be some texture due to the nuts but carry on blending until it's a thick and creamy paste.
Cover the base with the cashew mixture and fill up each muffin case. Tap the tray on the worktop to release any air bubbles.
Let the cakes chill for at least five hours or, preferably, over night.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.