Vegan Carrot Cake Cheesecake
Not exactly "no bake" though since I used my carrot cake recipe for the base! But you can use whatever crust you love the most for cheesecake recipes!
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
Be sure to read all the notes for success above the recipe section
Storage Carrot cake cheesecake must be kept refrigerated and will stay fresh for up to 1 week wrapped loosely to prevent drying. Also ~I 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
Tried this recipe?Let us know how it was!