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No bake mini carrot cheesecake

Prep Time:

20 mins

Cook Time:



4 Servings



About the Recipe

Carrot cake made healthy with this no bake recipe!


For the base:

  1. 1/4 cup shredded carrots

  2. 3/4 cup shredded coconut

  3. 1/4 cup coconut flour

  4. 4-5 tbsp date syrup

  5. 3-4 tbsp chopped pecans

  6. 1 tsp mixed spices (e.g. cinnamon, cardamom and nutmeg)

  7. couple tbsp cold water if needed

For the cream cheese frosting:

  1. 1/4 cup cream cheese

  2. Splash of vanilla

  3. 4-5 tbsp powdered sugar

  4. Splash of ice cold water


  1. Pulse the cake base ingredients in a food processor until well mixed and sticky. If seems too crumbly add a few drops of water until mixture holds together.

  2. Scoop & press into a muffin mold (fill 3/4 of the way up).

  3. For the cream cheese mixture, mix cream cheese with vanilla extract, ice cold water and powdered sugar. Whisk/beat until smooth. Top onto carrot cake base.

  4. Top with crushed nuts and shredded carrots.

  5. You can refrigerate or freeze. If freezing allow to thaw for a few mins before serving.

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