Blood Orange and Carrot Cheesecake (Vegan)
Perfect for a special occasion, this Blood Orange and Carrot Cheesecake is an indulgent, dairy-free baked cheesecake recipe that doesn't require a lot of work. Subtly flavoured with orange and carrot, this vegan cheesecake is made with almond flour instead of cashews, so there's no waiting around for cashews to soak. Beyond cooking the carrots and juicing the oranges, you just toss everything in a blender and your cheesecake is ready to bake.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
For the crust
- 3/4 cup pecans
- 3 tablespoons margarine
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
For the cheesecake filling
- 3/4 cup cooked carrots
- 1 cup blood orange juice
- 2 teaspoons orange rind
- 1 1/2 cup almond flour
- 9 tablespoons sunflower oil (or any neutral oil)
- 9 tablespoons aquafaba (this is the egg substitute. It isliquid from canned or cooked chickpeas)
- 1 1/2 cup vegan white chocolate chips (or substitute cocoa butter and white sugar, see Recipe Notes)
- 1 1/2 tablespoons tapioca flour (also called tapioca starch)
Make the crust:
Put all of the ingredients in a blender or food processor and process until well-combined and crumbly-looking.
Press into a 7-inch springform pan, distributing evenly.
Bake at 350F for about 7 minutes. Set aside to cool.
Make the filling
Add all of the cheesecake ingredients to the blender. Blend on high for one minute and then scra
Blend on high for one minute and then scrape down the sides.
Repeat blending and scraping 1 or 2 more minutes, until the mixture is thick and creamy,
Pour into the prepared pan.
Bake at 325F for about 40-45 minutes, until it's slightly springy to the touch.
Let cool before removing from the pan.
Substitutions for Blood Oranges
If you cannot find blood oranges you can substitute with any kind of orange or similar citrus such as tangerines, mandarins, tangelos, or a mix of these. Pick the freshest, juiciest fruit you can find. If no oranges are available you could use purchased unsweetened orange juice, although the final flavour will be dependent on the quality of the juice.
Substitution for White Chocolate Chips
If you cannot find vegan white chocolate chips, you can substitute with 3/4 cup of cocoa butter and 3/4 of a cup of white sugar.
Storing the Cheesecake
The cheesecake will keep well in the fridge for at least 2-3 days and even longer. It will get a bit more firmer and drier over time.
Nutritional information is an estimate only.
Calories: 462kcal | Carbohydrates: 27g | Protein: 6g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 187mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1810IU | Vitamin C: 13.6mg | Calcium: 103mg | Iron: 1mg