A nutty coconut crust, creamy carrot cake cheeseless filling and a whipped vanilla dairy free cream topping…a carrot cake lovers alternative dessert bliss!
If you’re not in to chocolate the perfect alternative Easter dessert has to be something carrot based…and these little cute mini carrot cake “cheesecakes” are just the ticket!
They were inspired and adapted from my vanilla blueberry baked cheeseless cheesecake from a couple of weeks back. I had a vision and it just had to happen. My favourite baking tray (yes I have a favourite baking tray, doesn’t every food blogger!) is my loose bottom muffin tray. It makes baking individual desserts (including these toffee pops) just SO MUCH EASIER!
I just love the texture of a baked cheesecake. A little firmer and somehow more satisfying, the combination of the crumbly nutty toasted lightly sweetened crust and a the light whipped coconut cream topping is insanely good.
The joy of these little cuties is that they cook in no time at all. They are better once refrigerated, the texture just becomes that bit more dreamy. You can have them cooked up the day before you’re Easter get together ready to go for you and your guests whenever a non chocolaty treat is called for.
They’re also pretty darn healthy as far as desserts go, sweetened with raw honey, loaded with quadruple coconut goodness…flour, oil, desiccated and cream…
As someone who is a self confessed chocaholic these are my idea of the perfect alternative, more so as an afternoon treat served with a steaming hot ginger tea. Delicious and nutritious!
Don’t worry I’ve a few chocolate treats up my sleeve to share with you guys before next Sunday! In the meantime check out my chocolate pecan caramel thumbprint nest like cookies!
And if you’re not a cheesecake fan my grain free carrot cake is a MUST!
Mini Baked Carrot Cake Cheesecakes
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: bake dessert snack gluten-free grain free low-carb paleo cashew nuts carrot
Ingredients (9 mini cheesecakes)
For the Crust
- 1 cup (120g) raw walnuts or pecans or a mixture of both
- 1/2 cup (40g) desiccated coconut
- 2 tbsp (40g) raw honey
- 1/4 cup (35g) coconut flour
- 1/2 tsp cinnamon
- Pinch of nutmey
- 1/4 tsp ground ginger
- 1/4 cup (55g) melted coconut oil
For the Filling
- 1/3 cup (80ml) carrot puree
- 1/3 cup (40g) raw cashews soaked overnight or for at least 4 hours
- 1 large organic egg
- 2 tbsp (28g) melted coconut oil
- 60g (3 tbsp) raw honey
- 45ml (3 tbsp) full fat coconut milk
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- Pinch of nutmeg
- 1/4 tsp vanilla powder
- 1 tsp (5g) tapioca starch
For the Topping
- Cream from one can of full fat coconut milk refrigerated overnight
- 1 tbsp (20g) raw honey
- 1/4 tsp vanilla powder
- Handful of pecans for topping
Preheat oven to 180C (350F).
Blend nuts to a coarse crumb in your high speed blender or food processor.
Add all other ingredients and blend for about 20 seconds to combine.
Line and lightly grease a muffin tin; I use one with loose bottoms so that I can remove the cooked cheesecakes with ease. Otherwise place a strip of baking paper from side to the other so that you can lift them out once cooked.
Divide the base ingredients up to fill nine muffin spaces. Gently press across the bottom and right the way up the sides as evenly as possible.
Bake in the preheated oven for 12 minutes. Remove and allow to cool a little while you make the filling. Press the centres down if they rise a little whilst baking.
Process all ingredients for the filling in a high speed blender until silky smooth. Carefully pour into the precooked bases. Place a deep tray filled with boiling water in to the bottom shelf of the oven. Return the carrot cake cheesecakes to the oven (top shelf). Reduce oven temperature to 160C (320F) and bake for 15 minutes. Remove and allow to cool for 1 hour before removing from the tray. Place in the fridge for a couple of hours.
Whip together honey, vanilla and coconut cream for topping. Top each cheesecake with cream and roughly chopped or whole pecans. Remove from the fridge 10 minutes before serving or as they are..each to their own!
Store in the fridge in a seal tight container for up to 3 days; 5 days if you topping with fresh coconut cream!