Light, refreshing, creamy and delicious!
Vegan Carrot Cake Cheesecake is just perfect for the spring or fall holiday table!
I can’t call this one no bake though, because you do have to bake a carrot cake layer!
But the cheesecake part is my perfect no bake recipe for creamy vanilla cheesecake!
There is no video tutorial for this one, but I have made a similar cheesecake so if you want to see the quick visual for how to make it
CLICK HERE FOR VANILLA CHEESECAKE
I can’t take credit for this lovely design Addicted to Dates is where I first saw it
I was immediately obsessed! Christina has the most beautiful recipes I have ever seen!
However I have added my own spin to it by using a crumbled up oatmeal cookie and quick candied carrots for the rose decor!
I’ve also added a light piping of Cream Cheese Icing on the top!
Not affiliated with any of the products or companies linked below
Notes for Success:
Vegan lactic acid is essential to get the authentic tang we know and love cheesecakes to taste like!
But of course if you cannot get it, apple cider vinegar can be used in the same measurement
Although it is not 100% necessary, I like to use acetate cake strips for a no bake cake like this one, they ensure a clean and easy un molding
Agar can be a tricky ingredient in No Bake Desserts such as this one.
A heavy hand ~ even a pinch too much~ can be the difference between delicious and rubbery inedible!
Pay attention to the strength of agar you are using, I typically use 900 strength in my recipes
Additionally the agar can be left out with no changes to the recipe, you will have a slightly softer set than me
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Because this is a no bake cheesecake you can use any brand of vegan cream cheese that you like!
Vegan Carrot Cake Cheesecake
Ingredients
For the Cheesecake:
- 2 cup Raw Cashews (350g)
- 1½ cup Unsweetened Plant Milk (360ml)
- ¾ cup Granulated Sugar (150g)
- 4 Tbs Cornstarch (36g)
- ½ teaspoon Agar Powder *see notes
- 2 teaspoon Vanilla Extract (10ml)
- 12 ounces Vegan Cream Cheese *see notes (336g)
- 1 teaspoon Vegan Lactic Acid *see notes
Instructions
- First soak the cashews in boiled water for about 30 minutes to soften, then drain & reserve
- Prepare the carrot cake recipe according to the instructions on that recipe post but bake into a 7" cake pan OR make your favorite crust for cheesecake
- Once the cake is baked & cooled place it into your acetate strip lined springform pan or ring mold
- Be sure the cake ring mold is on a sheet pan lined with parchment paper or a cardboard cake circle before you begin the recipe.
- Once your cake ring is prepared, refrigerate it until you are ready to pour in the cheesecake.
- To make the cheesecake batter: Start with making the custard by combining the sugar with the cornstarch & agar powder then add the plant milk in a large sauce pot & cook whisking constantly over medium to high heat.
- Once the custard boils be sure to let it boil for 30 seconds to activate the cornstarch & the agar.
- Remove from the heat and add the vanilla extract and lactic acid
- Now place the drained cashews along with the hot custard & the vegan cream cheese in a high speed blender to smooth, be sure to use a high power blender or you will have chunks of nuts in your cheesecake
- Pour the cheesecake into the prepared cake ring mold onto the cake base & the refrigerate to set for at least 4 hours~ preferrably overnight
- For the optional garnish while the cheesecake is setting peel a carrot & make long strips with a vegetable peeler
- Make a simple syrup with ¼ cup water & ¼ cup sugar & bring to a boil then reduce the heat to a simmer for 3 minutes then turn off the heat
- Add the carrot strips to the syrup & let them soak for about an hour or make this ahead of time & refrigerate them for up to 1 month
- Unmold the cheesecake only when it is fully set & firm then garnish with the carrot rose decor & your choice of decorations
Video
Notes
But of course if you cannot get it, apple cider vinegar can be used in the same measurement Although it is not 100% necessary, I like to use acetate cake strips for a no bake cake like this one, they ensure a clean and easy un molding Agar can be a tricky ingredient in No Bake Desserts such as this one. A heavy hand ~ even a pinch too much~ can be the difference between delicious and rubbery inedible! Pay attention to the strength of agar you are using, I typically use 900 strength in my recipes Additionally the agar can be left out with no changes to the recipe, you will have a slightly softer set than me Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Because this is a no bake cheesecake you can use any brand of vegan cream cheese that you like!
Storage Carrot cake cheesecake must be kept refrigerated and will stay fresh for up to 1 week wrapped loosely to prevent dryingI do not freeze vegan cheesecake since due to the custard addition which makes a super creamy cheesecake, it will not freeze well. It has a tendency to separate and get grainy as custards will do once thawed