Paleo Carrot Cake Cheesecake

By Ellie

8 Person

30 Minutes

0 Calories

With these Spring screaming colors, this dessert looks absolutely beautiful and it makes for the perfect treat to serve to your friends for afternoon tea or a fun weekend get together. It’s rich and fluffy at the same time, and a slice goes a long way as it’s actually filling and packed with nutrients and healthy fats. You can make it the night before and leave it in the fridge without worrying about the cooking time or it getting too dry. It’s really easy to make and it comes out perfect pretty much every time!

Ingredients

Paleo Carrot Cake Cheesecake Filling

1 tbsp. Grass Fed Gelatin Powder
1 tbsp. Vanilla Extract
1/4 tsp. Cinnamon Powder
1/4 tsp. Ginger Powder
1 tsp. Honey
1 tbsp. Mesquite Powder
50 g Cashew Butter
70 g Coconut Milk
80 g Juice of Orange
2 shredded Carrots

Cheesecake Crust

1 1/2 tbsp. Fruit Liquor
10 g Coconut Oil, melted
20 g Coconut Milk
1 tbsp. Mesquite Powder
30 g Almond Flour
20 g Arrowroot Flour
30 g Tigernut Flour

Method

01

Preheat the oven at 350 degrees F. Combine dry ingredients in a bowl, mix well, then add in the wet ingredient and knead with your hands until you have a ball of dough that holds well.
02

Press down the dough into a 6″ inch diameter silicon mold and bake for 15 minutes. When baked, let the crust cool down (you can put it in the refrigerator when it’s lukewarm to speed up the process).
03

Combine all the filling ingredients (except for the gelatin) in a food processor (if you like the cheesecake filling to be a bit grainy) or in a high-speed blender (if you want a smoother texture) and process until well incorporated.
04

Pour the liquid filling in a saucepan and heat it up without bringing it to a boil, stirring it with a hand whisker.
05

Sift in the gelatin powder, always while stirring, and let cool at room temperature. It will start to thicken up a little bit.
06

When the filling has reached room temperature, pour it over the crust and drizzle the nut butters on top, creating swirls with a toothpick. If the nut butter you use are too thick, dilute them with a little coconut milk or other liquid.
07

Refrigerate your paleo carrot cake cheesecake for at least 1 and 1/2 hour. The filling will thicken up to the perfect consistency and you’ll love to enjoy this awesome dairy free treat!

Related Tags

Thanksgiving Desserts Recipes

Paleo Carrot Cake Cheesecake

4.2

( By Ellie )

01 Information

Grade medium
Serving 8 servings
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

Paleo Carrot Cake Cheesecake Filling

1 tbsp. Grass Fed Gelatin Powder

1 tbsp. Vanilla Extract

1/4 tsp. Cinnamon Powder

1/4 tsp. Ginger Powder

1 tsp. Honey

1 tbsp. Mesquite Powder

50 g Cashew Butter

70 g Coconut Milk

80 g Juice of Orange

2 shredded Carrots

Cheesecake Crust

1 1/2 tbsp. Fruit Liquor

10 g Coconut Oil, melted

20 g Coconut Milk

1 tbsp. Mesquite Powder

30 g Almond Flour

20 g Arrowroot Flour

30 g Tigernut Flour

03 Method

Step 1

Preheat the oven at 350 degrees F. Combine dry ingredients in a bowl, mix well, then add in the wet ingredient and knead with your hands until you have a ball of dough that holds well.

Step 2

Press down the dough into a 6″ inch diameter silicon mold and bake for 15 minutes. When baked, let the crust cool down (you can put it in the refrigerator when it’s lukewarm to speed up the process).

Step 3

Combine all the filling ingredients (except for the gelatin) in a food processor (if you like the cheesecake filling to be a bit grainy) or in a high-speed blender (if you want a smoother texture) and process until well incorporated.

Step 4

Pour the liquid filling in a saucepan and heat it up without bringing it to a boil, stirring it with a hand whisker.

Step 5

Sift in the gelatin powder, always while stirring, and let cool at room temperature. It will start to thicken up a little bit.

Step 6

When the filling has reached room temperature, pour it over the crust and drizzle the nut butters on top, creating swirls with a toothpick. If the nut butter you use are too thick, dilute them with a little coconut milk or other liquid.

Step 7

Refrigerate your paleo carrot cake cheesecake for at least 1 and 1/2 hour. The filling will thicken up to the perfect consistency and you’ll love to enjoy this awesome dairy free treat!

04 Author