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No-Bake Carrot Halwa Cheesecake Recipe

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4.2 from 64 reviews

This No-Bake Carrot Halwa Cheesecake is a delightful fusion dessert combining the rich, traditional flavors of Indian carrot halwa with a creamy vegan cheesecake layer. Perfectly dairy-free and free from baking, this recipe uses natural sweeteners and nuts to create a luscious, layered treat that’s both indulgent and wholesome. With a caramelized carrot base and a smooth, nutty coconut cashew cheesecake topping, it’s an impressive yet easy-to-make dessert ideal for special occasions or anytime you crave something unique and flavorful.

  • Total Time: 2 hours (including chilling time)
  • Yield: 10 servings

Ingredients

Carrot Halwa Base

  • 1 tablespoon vegan butter (or use oil)
  • 4 cups grated carrots
  • 2 tablespoons maple syrup
  • 2 tablespoons sugar
  • 1 teaspoon ground cardamom
  • 1/4 cup almond flour
  • 1 tablespoon flax meal
  • 2 tablespoons raisins (soaked in warm water for at least 10 minutes, then drained)
  • 1/8 teaspoon salt (for cooking)

Cheesecake Layer

  • 1 cup raw cashews (soaked in hot water for at least 15 minutes)
  • 15-ounce can full-fat coconut milk
  • 1/2 teaspoon vanilla extract
  • 4 drops almond extract
  • 2 teaspoons lemon juice
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon refined coconut oil (optional)

Topping

  • 2 tablespoons pistachios (chopped very finely)
  • 1 tablespoon pecans (chopped very finely)

Instructions

  1. Make the carrot halwa: In a large skillet over medium heat, melt the vegan butter and add the grated carrots with 1/8 teaspoon salt. Cook for about 3 minutes until the carrots change color. Stir in the maple syrup, sugar, and ground cardamom; continue cooking for 4 to 5 minutes, stirring occasionally.
  2. Cook the base further: Add almond flour and mix well. If the mixture appears too dry, cover with a lid for short intervals, then stir and cook uncovered for another 7 to 8 minutes until carrots are caramelized and starting to brown on the edges. Taste to check doneness.
  3. Add raisins and flax meal: Stir in the drained raisins and immediately switch off the heat. Mix in the flax meal and let the mixture cool for a few minutes.
  4. Prepare the pan: Line an 8- or 9-inch cake pan with parchment paper or use a springform pan. Press the cooled carrot halwa mixture evenly into the bottom of the pan.
  5. Make the cheesecake layer: In a blender, combine the soaked cashews and all cheesecake ingredients including coconut milk, vanilla, almond extract, lemon juice, sugar, salt, and optional coconut oil. Blend for one minute, then let sit for 5 minutes. Blend again for one minute. Repeat blending until the mixture becomes very smooth. Adjust sweetness and tanginess if needed.
  6. Assemble the cheesecake: Pour the smooth cheesecake mixture evenly over the carrot halwa base in the pan. Use a spatula to spread it out evenly.
  7. Add toppings: Sprinkle finely chopped pistachios and pecans on top, decorating as desired.
  8. Chill to set: Place the assembled cheesecake in the freezer for about 1 to 2 hours to allow the cheesecake layer to firm up and set properly for clean slices.
  9. Serve: Remove from freezer, slice with a sharp warm knife for clean cuts, and serve immediately.
  10. Storage: Store leftover slices in the freezer for up to 2 months. Before serving, let the slice sit at room temperature for 5 to 10 minutes until soft and creamy.

Notes

  • Use a sharp warm knife to slice the cheesecake smoothly.
  • If you prefer a sweeter cheesecake layer, adjust sugar to taste after blending.
  • Ensure the cashews are well soaked to achieve a creamy texture in the cheesecake layer.
  • Refined coconut oil is optional but helps create a firmer set in the cheesecake layer.
  • Soak the raisins to soften them and prevent dryness in the carrot base.
  • This recipe is vegan and dairy-free.
  • Keep the cheesecake frozen until ready to serve for best texture and sliceability.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Fusion (Indian-inspired)
  • Diet: Vegan

Find it online: https://allyumcooks.com/no-bake-carrot-halwa-cheesecake-recipe-2/