No-Bake Vegan Carrot Halwa Cheesecake (grain-free!)

This carrot halwa cheesecake is grain-free and doesn’t have to be baked in any respect! You make the carrot halwa crust with cardamom spiced shredded carrots on the stove and the cheesecake mixture in your blender. Then chill this cake to set it up, then slice and serve. Nut-free option

The crust for this cake relies on gajar halwa( carrot halwa). That is made with shredded carrots which might be cooked down and caramelized on the stovetop with toasted nuts and cardamom to spice up the flavour. 

Carrot halwa is totally delicious and makes a tremendous, grain-free base for this vegan carrot cake cheesecake topped with a straightforward, blender cheesecake mixture. Caramelized carrots topped with creamy vegan cheesecake cream and topped with pistachios, is decadent and festive!

Indian festive season is in full swing with navratri right away and Diwali coming up. This fusion dessert is a crowd pleaser for an Indian ceremonial dinner or a vacation party! Change up the spices and flavor to go with your menu.

Why You’ll Love Carrot Halwa Cheesecake

• no-bake dessert
• melt-in-your-mouth grain free carrot cake crust
• easy, creamy blender cheesecake
• naturally grain-free and soy-free
• nut-free option

More Vegan Carrot Cake Recipes

I’m barely obsessive about carrot cake flavors! Try my other carrot cake-inspired recipes:

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No-Bake Carrot Halwa Cheesecake

This carrot halwa cheesecake is grain-free and doesn’t have to be baked! You make the carrot halwa crust with cardamom spiced shredded carrots on the stove and the cheesecake mixture in your blender. Then chill this cake to set it up, then slice and serve. Nut-free option

Prep Time20 minutes mins

Cook Time40 minutes mins

Chilling Time1 hour hr

Total Time2 hours hrs

Course: cake, Dessert

Cuisine: Indian Fusion

Keyword: carrot cake cheesecake, carrot halwa cheesecake, indian gajar halwa cheesecake

Servings: 10

Calories: 282kcal

Writer: Vegan Richa

Ingredients

For the carrot halwa layer:

• 1 tablespoon vegan butter or use oil
• 4 cups (512 g) grated carrots
• 2 tablespoons maple syrup
• 2 tablespoons sugar
• 1 teaspoon ground cardamom
• 1/4 cup (59.15 g) almond flour
• 1 tablespoon flax meal
• 2 tablespoons raisins, soaked in warm water for a minimum of 10 minutes after which drained

For the cheesecake layer:

• 1 cup (129 g) raw cashews soaked in hot water for a minimum of quarter-hour
• 15- ounce (425.24 ml) can of full fat coconut milk
• 1/2 teaspoon vanilla extract
• 4 drops of almond extract
• 2 teaspoons lemon juice
• 1/4 cup (50 g) sugar
• 1/4 teaspoon salt
• 1 tablespoon refined coconut oil optional

For topping:

• 2 tablespoons pistachios chopped very finely
• 1 tablespoon pecans chopped very finely

Equipment

• blender

• 8- or 9-inch baking pan

Instructions

Make the carrot halwa:

• In a big skillet over medium heat, melt the vegan butter, then add the grated carrots and 1/8 teaspoon of salt and blend well. Cook for 3 minutes, until the carrots start o change color. Then mix within the maple syrup, sugar, and cardamom. Proceed to cook for one more 4 to five minutes, stirring occasionally, then add within the almond flour and blend in. If the carrots are drying out an excessive amount of, cover the with the lid for a minute at a time, then open the lid, mix, and proceed to cook uncovered. Proceed to cook for one more 7 to eight minutes. The time will depend on the carrots, your skillet, and your stove. Taste and see if the carrots are cooked and beginning to get browned and caramelized on some edges.

• Mix within the drained raisins, and switch off the warmth, then mix within the flax meal. Let this mixture sit for a couple of minutes to chill.

• Line and 8- or 9-inch cake pan with parchment so which you can easily lift the entire cheesecake out, or use a springform pan. Then, add the carrot mixture to the lined pan and spread it out with a spatula. Set this aside.

Make the cheesecake layer:

• Add the drained cashews and all the other cheesecake ingredients to a blender and mix for a minute. Let the mixture sit for five minutes, and mix again for a minute. Repeat until the mixture may be very smooth. Taste adjust sweetness(sugar) and flavor. Add in a bit bit more tang(lemon juice), when you want.

Assemble the carrot cake cheesecake:

• Drop that smooth, creamy cheesecake mixture over the carrot mixture and spread it with a spatula. Then top it with some chopped pistachios and pecans. Dress as you want.

• Chill within the freezer for about an hour, in order that the cheesecake layer sets. Depending in your freezer, you would possibly must keep it in for one more hour or so to get it to set and produce nice, smooth slices.

• Remove the cheesecake from the freezer, slice with a pointy warm knife and serve or store.

• Storage: You possibly can keep the sliced cake within the freezer for as much as 2 months. To serve, take your slice out of the freezer, then let it sit at room temperature for five to 10 minutes, so the cheesecake becomes soft and creamy before serving.

Notes

It is a gluten-free, soy-free recipe, so long as you utilize a soy-free vegan butter.
Nutfree, omit the almond flour from the carrots and use 1 cup of coconut cream as a substitute of cashews within the cheesecake layer. It’s also possible to use a mixture of 1/2 cup coconut cream and 1/2 cup nondairy yogurt. Omit the nuts within the topping.

Nutrition

Nutrition Facts

No-Bake Carrot Halwa Cheesecake

Amount Per Serving

Calories 282
Calories from Fat 180

% Day by day Value*

Fat 20g31%

Saturated Fat 11g69%

Sodium 111mg5%

Potassium 406mg12%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 13g14%

Protein 5g10%

Vitamin A 8614IU172%

Vitamin C 4mg5%

Calcium 45mg5%

Iron 3mg17%

* Percent Day by day Values are based on a 2000 calorie food plan.

Ingredients and Substitutions

• vegan butter or oil – To caramelize the carrots.
• grated carrots – That is the bottom for the carrot halwa crust.
• maple syrup and sugar – To sweeten and help the carrots caramelize.
• cardamom – The enduring spice utilized in carrot halwa.
• almond flour – Adds texture and a nutty flavor. Omit for nut-free.
• flax meal – Helps hold the crust layer together.
• raisins – Soaked raisins add sweetness.
• cashews and coconut milk – That is the bottom for the cheesecake layer. You should use add coconut cream or a mixture of coconut cream and non-dairy yogurt as a substitute of cashews for the nut-free option.
• vanilla and almond extracts – To spice up the flavour of the cheesecake layer.
• lemon juice – Gives the cheesecake layer that signature zing.
• sugar – For sweetness.
• salt – Brings out the cheesecake-y flavor and balances the sweet
• coconut oil – Adds richness, but you possibly can omit it.
• pistachios and pecans – For topping. Omit for nut-free.

Suggestions

• You must really caramelize those carrots well! That gives you the most effective flavor and essentially the most cohesive crust.
• To cut back total prep time, start the cashews soaking before you make the carrot halwa layer.
• Make it into Carrot cake cheesecake: Use 1 teaspoon vanilla as a substitute of cardamom.

Find out how to Make Carrot Cake Cheesecake – Step pictures

First, make the carrot halwa.

In a big skillet over medium heat, melt the vegan butter, then add the grated carrots and 1/8 teaspoon of salt and blend well. Cook for 3-4 minutes, until the carrots are starting to alter color.

Mix within the maple syrup, sugar, and cardamom. Proceed to cook for one more 4 to 5 minutes, stirring occasionally.

Then add within the almond flour and blend in. If the carrots are drying out an excessive amount of, cover the with the lid for a minute at a time, then open the lid, mix, and proceed to cook with the lid off again.

Proceed to cook for one more seven to eight minutes. The time will depend on the carrots, your skillet, and your stove. Taste and see if the carrots are cooked down and beginning to get browned and caramelized on some edges. 

Mix within the drained raisins, and switch off the warmth, then mix within the flax meal. Let this mixture sit for a couple of minutes to chill. 

Line and 8- or  9-inch cake pan with parchment so which you can easily lift the entire cheesecake out, or use a springform pan. Then, add the carrot mixture to the lined pan and spread it out with a spatula. Set this aside.

Then, make the cheesecake layer.

Add the drained cashews and all the other cheesecake ingredients to a blender and mix for a minute. Let the mixture sit for five minutes, and mix again for a minute. Repeat until the mixture may be very smooth.

Taste adjust sweetness(sugar) and flavor. Add in a bit bit more tang(lemon) , when you want, or a pinch of salt. 

Now, assemble the carrot cake cheesecake.

Drop that smooth, creamy cheesecake mixture over the carrot mixture and spread it with a spatula. Then top it with chopped pistachios and pecans. 

Chill within the freezer for about an hour, in order that the cheesecake layer sets. Depending in your freezer, you would possibly must keep it in for one more hour or so to get it to set and produce nice, smooth slices.

Remove the cheesecake from the freezer, slice and serve or store within the fridge or freezer. 

Continuously Asked Questions