Vegan Carrot Cake Cheesecake

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 though!

Addicted to Dates is where I first saw it and 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! Completely optional but amazing!

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Notes for Success:

Vegan lactic acid is essential to get the authentic tang we know and love cheesecakes to taste like! *not sponsored
Of course if you cannot get it apple cider vinegar can be used in the same measurement but honestly there is no match to the lactic acid taste!

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 SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored
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!

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Yield: serves 10ppl

Vegan Carrot Cake Cheesecake

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Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Ingredients

• ½ Recipe Carrot Cake

For the Cheesecake:

• Cashews 2 cups (350g)
• Unsweetened Plant Milk 1½ cups (360ml)
• Granulated Sugar ¾ cup (150g) *or your fav sugar sub
• Cornstarch 4 Tablespoons (36g) *see notes
• Agar Powder ½ teaspoon (1.5g)
• Vanilla Extract 2 teaspoons (10ml)
• Vegan Cream Cheese 12 ounces (336g) *see notes
• Vegan Lactic Acid 2 teaspoons *see notes

For the Garnish:

• 1 Oatmeal Cookie OR any garnish you prefer!
• 1 Large Carrot
• ¼ cup sugar
• ¼ cup water

Instructions

1. First prepare the carrot cake recipe according to the instructions on that recipe post but bake into a 7" cake pan *see notes on that recipe post for gluten free options
2. Once the cake is baked and cooled place it into your acetate strip lined springform pan or ring mold
3. 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.
4. Once your cake ring is prepared, refrigerate it until you are ready to pour in the cheesecake.
5. To make the cheesecake batter: Start with making the custard by combining the sugar with the cornstarch and agar powder and then add the plant milk in a large sauce pot and cook whisking constantly over medium to high heat.
6. Once the custard boils be sure to let it boil for 30 seconds to activate the cornstarch and the agar.
7. Remove from the heat and add the vanilla extract and lactic acid
8. Now place the drained cashews along with the hot custard and the vegan cream cheese in a high speed blender and blend smooth
9. Pour the cheesecake into the prepared cake ring mold onto the crust and the refrigerate to set for at least 4 hours or overnight
10. While the cheesecake is setting peel the carrot and make long strips with a vegetable peeler
11. Make the simple syrup with the water & sugar by bringing it to a boil then reduce the heat to a simmer and simmer for 3 minutes then turn off the heat
12. Add the carrot strips and let them soak for about an hour or I make them ahead of time and refrigerate them for up to 1 month
13. Unmold the cheesecake only when it is fully set & firm and then garnish with the carrot rose decor and your choice of decorations

Notes

Carrot cake cheesecake must be kept refrigerated and will stay fresh for up to 1 week wrapped loosely to prevent drying
I do not freeze my recipe for No Bake cheesecake because 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