Vegan Carrot Cake Cheesecake

A slice of carrot cake cheese cake on a plate with an orange napkin with the cheesecake in the background.

5 from 1 vote

This is a super decadent dessert that's perfect for Easter or any time you want an amazing carrot cake dessert. It's a layer of spiced carrot cake topped with a layer of fluffy no-bake cheesecake. Delicious flavor and great texture!

Prep Time20

Cook Time35

Cooling and Refrigerating Time5

Total Time5 55

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 351kcal

Author: Jen Cardenas

Equipment

Stand or electric mixer
9 inch springform pan
Mixing bowl

Ingredients

Carrot Cake

1¼ cups flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoon cinnamon
¼ teaspoon ground ginger
½ teaspoon salt
½ cup non-dairy milk
¼ cup oil
⅓ cup applesauce
1 teaspoon vanilla extract
1½ cups grated carrots
½ cup chopped walnuts plus more for decorating (optional)
¼ cup raisins

Cheesecake

16 oz vegan cream cheese slightly softened
½ cup sugar
½ cup vegan heavy cream or coconut cream
¼ cup vanilla non-dairy yogurt or vegan sour cream
2 tsps vanilla extract

Instructions

Preheat the oven to 350°. Spray a 9 inch springform pan with non-dairy oil spray.
Whisk together the 1¼ cups flour, 1 cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1½ teaspoon cinnamon, ¼ teaspoon ground ginger, and ½ teaspoon salt in a mixing bowl.
Whisk in the ½ cup non-dairy milk, ¼ cup oil, ⅓ cup applesauce, and 1 teaspoon vanilla extract.
Stir in the 1½ cups grated carrots, ½ cup chopped walnuts, and ¼ cup raisins. Pour into the springform pan and place the pan on a baking sheet to catch any drips. Bake for about 35 minutes or until done. Let the cake cool completely in the pan.
Next, make the cheesecake layer. In a bowl of a stand mixer or a bowl with a hand-held mixer, mix together the 16 oz vegan cream cheese and ½ cup sugar until well mixed. Add in the ½ cup vegan heavy cream, ¼ cup vanilla non-dairy yogurt and 2 tsps vanilla extract. Mix until there are no large lumps of cream cheese.
Spoon the cheesecake mixture over the cooled carrot cake and level the top with a knife. Cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can optionally decorate with more walnuts.
Run a knife along the inside of the springform pan before releasing it and cutting the cake into slices. Refrigerate the leftovers in an airtight container for up to 4 days.

Notes

If you want even more flavor, toast the walnuts before using them. I like to bake them at about 350 for about 8 minutes. If your walnut are already chopped into pieces, then bake for less time - about 5 minutes.
Don't overmix the cheesecake mixture. You just want to make sure there aren't any large lumps of cream cheese.
Make sure the carrot cake is completely cooled before topping with the cheesecake mixture.
Make sure you run a knife on the inside of the pan before releasing it to make sure the cheesecake doesn't stick to it.

Nutrition