Mini Carrot Cheesecakes with Orange Coconut Cream


Mini Carrot Cheesecakes


Thinking of an Easter dessert the first thing that comes to mind is carrot cake and pound cake. Carrot cake is one of my dad’s favorites and I like it as well so I decided to whip up some raw/vegan Mini Carrot Cheesecakes with Orange Coconut Cream. Not sure what my dad will think about these, he has enjoyed all my other healthy desserts but I have a feeling he may like the traditional baked carrot cake with rich cream cheese frosting, you never know we shall see. While I made these into cheesecakes with orange coconut cream you can make them without the orange coconut cream and top with a pecan half or you could leave off the cheesecake layer and just top with orange coconut cream, up to you there are many options and variations. I made them in a silicon muffin tin so they are individual size. Again you could certainly make one large cake in a spring form pan or these would even be cute bite size in a mini muffin tin, which I would have done but we don’t have a mini silicon muffin tin (it is on my list to get though).


Mini Carrot Cheesecakes with Orange Coconut Cream

Makes 12 minis (standard muffin tin size)

Carrot Cake

1 1/2 c shredded carrot (squeeze all the liquid/water out with a paper towel)

3/4 c packed dates (pitted)about 16 to 18

3/4 c raisins

3/4 c raw pecans

3/4 c raw cashews

1 1/2 tsp cinnamon

1/2 nutmeg

1/2 c unsweetened finely shredded coconut


Cheesecake Layer

1 1/2 c cashews (soaked for 4-8 hours)

2 TBSP lemon juice

1 TBSP pure vanilla extract

1/2 c coconut oil, melted

1/2 c raw agave or maple syrup


Orange Coconut Cream

1 can full fat coconut milk, box of culinary coconut milk, refrigerated overnight (used So Delicious Original Culinary Coconut Milk box)

stevia in the raw or sweetener of choice

2 tsp pure vanilla extract

zest of 1 orange


12 pecan halves, or pecan pieces for garnish, optional



In a food processor pulse pecans and cashews for about 30 to 45 seconds until a course crumble. Add cinnamon and nutmeg, pulse to combine. Add dates and raisins process 30 to 45 seconds until combine. Add carrots and coconut and pulse until well combine. Press mixture into 12 silicone muffin tins or a 8″ spring form pan if you would like to make one large cake. Place in the freezer while making the next layer. Rinse and drain cashews To make the cheesecake layer in a Vitamix, or food processor, combine cashews, lemon juice, vanilla, and coconut oil until smooth. Remove carrot cakes from the freezer and pour cheesecake over top. If making minis you may have a little extra leftover which you can add to fresh berries or use as desired. Place in the freezer to set. Store in the freezer, remove about 20 minutes prior to serving, (remove from silicone pan if using as they pop right out when frozen), or store in refrigerator if serving that day. Make the Orange Coconut Cream just before serving by whipping the coconut milk, stevia, and vanilla until cream. Fold in grated zest of one orange. Pipe or place a spoonful of cream on the top of each Mini Carrot Cheesecake or slice. Garnish with pecan half or pecan pieces if desired. Enjoy!


Mini Carrot Cheesecakes with Orange Coconut Cream


Mini Carrot Cheesecakes