Creamy Baked Carrot Cake Cheesecakes Recipe by Peachy Palate

Peachy Palate Mini Baked Carrot Cake Cheesecake

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 base, and these little cute mini carrot cake “cheesecakes” are just the ticket!

They were inspired and adapted from my vanilla blueberry baked cheeseless cheesecake on my blog 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 goodnes; flour, oil, desiccated and cream. As someone who is a self confessed chocoholic these are my idea of the perfect alternative, more so as an afternoon treat served with a steaming hot ginger tea. Delicious and nutritious!

Makes 9 mini cheesecakes


– 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 nutmeg
– 1/4 tsp ground ginger
– 1/4 cup (55g) melted coconut oil

– 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

– 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


1. Preheat oven to 180C (350F).
2. Blend nuts to a coarse crumb in your high speed blender or food processor.
3. Add all other ingredients and blend for about 20 seconds to combine.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!
9. Store in the fridge in a seal tight container for up to 3 days; 5 days if you topping with fresh coconut cream!



Peachy Palate I’m Shel but some people call me “Peachy”…I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish. Fueled by a desire to improve my own health I love to create sweet and savoury recipes, sharing them with the world ensuring no one need feel deprived regardless of their dietary restrictions or preferences. Living in Wicklow, Ireland, when not dreaming up recipes I’m lifting with the men folk in my local gym, tapped into social media or out on the road delivering, merchandising and being a super duper brand ambassador for a local health food company.

My relationship with food wasn’t always so bright, in fact it wasn’t at all harmonious for quite sometime. Having overcome a decade of eating disorders I’m in the best place I’ve ever been. I’m happy, healthy, confident and I now enjoy every nourishing mouthful, giving my body what it needs. One of my favourite quotes from a  sensational foodie … “Nothing is too much trouble if it turns out the way it should.” Julia Child. Life, love and food!

Peachy Palate Peachy Palate

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