Carrot cheesecake

Name: Carrot cheesecake
Yield: 4 servings
Cuisine: Indian
Ingredients: For the base of cheesecake; 2 cups walnuts; 1 cup dessicated coconut; 1/2 cup coconut flour; 1/4 cup coconut oil; 2 tsp lime juice; 2 tsp vanilla essence; 2 tsp cinnamon powder; 1 tsp ginger powder; 1/4 tsp nutmeg powder; 2 cups dates; 2 cups carrot grated; Pinch salt; For icing; 2 cups cashews (soaked); 2 tbsp coconut cream or more reqd; 1/4 cup coconut oil; 3 tbsp maple syrup; 1 tsp vanilla essence; For garnish; Chopped almonds; Lemon zest

Falgooni Mangrola @sai123

Mumbai

Made a cheesecake using non dairy products. A vegan carrot cheesecake with the richness of dry fruits and coconut full fat cream.

Falgooni Mangrola @sai123

Mumbai

Made a cheesecake using non dairy products. A vegan carrot cheesecake with the richness of dry fruits and coconut full fat cream.

Saved

Ingredients

4 servings

For the base of cheesecake
2 cupswalnuts
1 cupdessicated coconut
1/2 cupcoconut flour
1/4 cupcoconut oil
2 tsplime juice
2 tspvanilla essence
2 tspcinnamon powder
1 tspginger powder
1/4 tspnutmeg powder
2 cupsdates
2 cupscarrot grated
Pinchsalt
For icing
2 cupscashews (soaked)
2 tbspcoconut cream or more reqd
1/4 cupcoconut oil
3 tbspmaple syrup
1 tspvanilla essence
For garnish
Chopped almonds
Lemon zest

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Steps

1

Blend all ingredients of the base except carrots and dates. Blend the dates separately.
2

Take a bowl, add the base mixture, carrots and dates. Mix well like a dough. Now in a cheesecake tin spread the mixture evenly. Refrigerate it for 1/2 hr. Meanwhile prepare the icing.
3

For the icing, blend all ingredients for it.
4

Remove the base from the fridge and spread the icing over the base. Keep it in the fridge or freezer for couple of hours.
5

Remove and garnish it with chopped almonds and lemon zest.