Vegan Easter Carrot Cheesecake

Vegan Easter Carrot Cheesecake

Since Easter was a couple days away {now that I’m posting this recipe it’s a day later}, I decided I should prepare to make my Carrot Cheesecake that I love so much. I’ve never really wrote a recipe for it so it’s quite simple. Once you get down the exact amounts for egg replacements, crust dough ratios you just really insert the amount of flavorings to change it up a bit each time.

I have basically a cheesecake for every holiday or event. If you didn’t know by now Cheesecake is my favorite sweet indulgence! It’s my cheat away from cheating and when it’s made with healthier alternatives you can’t go wrong. For instance the as an egg-replacement, ground flaxseed is essential for its high fiber and omega-3 fatty acids, carrots are packed with vitamin a which is super beneficial for your eyesight and walnuts which are considered brain and power food which increase your body’s stamina.

I have other Cheesecake Versions as well, Try my:

Vegan Strawberry-Chia Beetroot Cheesecake for Valentine’s

Vegan Pumpkin Cheesecake for Thanksgiving 

Vegan Christmas Cranberry-Chia Cheesecake

You could also try making my Vegan Coconut Pecan Pie Crust to pair with this Carrot Cheesecake.


Preparing Ahead of Time

To start, two nights before you plan on serving this cheesecake you need to prepare ahead of time.

Add the raw cashews to a large measuuring cup of hot water. Cover and let it sit to soak overnight.

The next day, preheat the oven to 350F.

Add the ground flaxseed to a small dish and then the spring water. Whisk it to combine and leave it to set and thicken in the refrigerator while you prepare the Carrot Cheesecake.

Preparing the Carrot Cheesecake 

Next, add the cane sugar, cinnamon and nutmeg to a small dish and whisk to combine.

Next, to a high speed blender add the raw cashews, carrot purée, the sugar-spice mix above, almond milk, maple syrup, melted coconut oil and vanilla extract.

Then pulse until smooth and creamy. Scraping down the sides until everything is no longer lumpy. I had to do this in two batches because I used the personal blender.

Transfer the Carrot and Cashew Cream to a large mixing bowl and set it aside until ready to assemble.

 

Preparing the Coconut-Maple Crust

In a small bowl add in the room temperature coconut oil with the maple syrup and mix to fully combine. Try to get it as smooth as possible. 

Then, sift in the all-purpose flour and mix to combine. The dough will be very moist almost wet in consistency. That’s ok!

Next, in the springform pan press the dough evenly around all edges. Be patient with it. Bake the crust for 8 minutes until firm.

During the last couple minutes that the Crust is baking, add the flax “egg” to the carrot cheesecake and fully combine. Distribute the flax “egg” all throughout the mixture.

Remove the Crust from the oven. There will be some raised areas or bubbles. Just gently press the Crust down to even it out.

Now, pour the Carrot-Cheesecake mixture into the pan on top of the crust. Level the mixture and spread it evenly around the top to all sides. Bake for 45 minutes.

Remove it from the oven. Let it cool completely. Then cover and refrigerate overnight to fully set.

The next day when ready to serve, remove from the pan. Garnish the top and edges with chopped walnuts.

Optional-serve with a layer of coconut cream or vanilla nice cream on the side!

Print Recipe
Vegan Easter Carrot Cheesecake
A cruelty-free Carrot Cheesecake for Easter, using cashews as a dairy replacement, puréed carrots and crunchy walnuts to finish it off
Course Dessert
Prep Time 15 minutes
Cook Time 53 minutes
Servings
Ingredients
For the Flax “Egg”
For the Carrot Cheesecake
For the Coconut Maple Crust
For the Toppings
Course Dessert
Prep Time 15 minutes
Cook Time 53 minutes
Servings
Ingredients
For the Flax “Egg”
For the Carrot Cheesecake
For the Coconut Maple Crust
For the Toppings
Instructions
Preparing Ahead of Time
  1. To start, two nights before you plan on serving this cheesecake you need to prepare ahead of time.
  2. Add the raw cashews to a large measuring cup of hot water. Cover and let it sit to soak overnight.
  3. Then, take your can of coconut cream and set it in the refrigerator overnight to chill.
  4. Be sure that you get Coconut Cream and NOT milk {even though you could use the full-fat can of coconut milk-you would refrigerate the same way except only use the thicker coconut that separates on the top of the can. Set the coconut water aside for a different recipe}.
For the Flax “Egg”
  1. Preheat the oven to 350F.
  2. Add the ground flaxseed to a small dish and then the spring water. Whisk it to combine and leave it to set and thicken in the refrigerator while you prepare the Carrot Cheesecake.
Preparing the Carrot-Cheesecake
  1. Next, add the cane sugar, cinnamon and nutmeg to a small dish and whisk to combine.
  2. Next, to a high speed blender add the raw cashews, carrot purée, the sugar-spice mix above, almond milk, maple syrup, melted coconut oil and vanilla extract.
  3. Then pulse until smooth and creamy. Scraping down the sides until everything is no longer lumpy. I had to do this in two batches because I used the personal blender.
  4. Transfer the Carrot and Cashew Cream to a large mixing bowl and set it aside until ready to assemble.
Preparing the Coconut-Maple Crust
  1. In a small bowl add in the room temperature coconut oil with the maple syrup and mix to fully combine. Try to get it as smooth as possible.
  2. Then, sift in the all-purpose flour and mix to combine. The dough will be very moist almost wet in consistency. That’s ok!
  3. Next, in the springform pan press the dough evenly around all edges. Be patient with it. Bake the crust for 8 minutes until firm.
  4. During the last couple minutes that the Crust is baking, add the flax “egg” to the carrot cheesecake and fully combine. Distribute the flax “egg” all throughout the mixture.
  5. Remove the Crust from the oven. There will be some raised areas or bubbles. Just gently press the Crust down to even it out.
  6. Now, pour the Carrot-Cheesecake mixture into the pan on top of the crust. Level the mixture and spread it evenly around the top to all sides. Bake for 45 minutes.
  7. Remove it from the oven. Let it cool completely. Then cover and refrigerate overnight to fully set.
  8. The next day when ready to serve, remove from the pan. Garnish the top and edges with chopped walnuts. Optional-serve with a layer of coconut cream!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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