Vegan Carrot Cake Cheesecake Bars
Last tested by Ava Green on April 17, 2026
These vegan Carrot Cake Cheesecake Bars feature a nutty, spiced crust and a luxuriously creamy cashew-based filling. A healthy, no-bake dessert that perfectly captures the flavors of carrot cake in a delightful cheesecake bar format. They are naturally sweetened and incredibly satisfying.
This easy vegan dessert, no-bake recipe comes together in about 170 minutes and serves 9. It's perfect for autumn cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our creamy vegan no-bake blueberry cheesecake next.
Prep
20 min
Cook
0 min
Servings
9
Difficulty
Easy
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Ingredients you'll need
Here's everything that goes into this vegan carrot cake cheesecake bars. Scroll down to the recipe card for exact measurements and a printable version.
- 1 cup raw walnuts
- ⅔ cup unsweetened shredded coconut, plus more for topping
- 3 tbsp almond flour
- 1 cup pitted Medjool dates (about 12)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ⅓ cup tightly packed, finely grated carrot
- 2 cups raw, unsalted cashews, soaked in hot water for 30 mins
- 1 tbsp fresh lemon juice
- ½ cup unsweetened dairy-free milk (e.g., almond or soy)
- ⅓ cup pure maple syrup
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
Line an 8x8 inch square baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later.
- 2
Make the crust: Add the walnuts, shredded coconut, almond flour, cinnamon, and ginger to a food processor. Pulse a few times to combine and break down the nuts.
- 3
Add the pitted dates and grated carrot to the food processor. Process on high until the mixture is crumbly and sticks together when pressed between your fingers.
- 4
Firmly and evenly press the crust mixture into the bottom of the prepared pan. Place the pan in the freezer to set while you prepare the filling.
- 5
Make the filling: Drain the soaked cashews and add them to a high-powered blender. Add the lemon juice, dairy-free milk, and maple syrup.
- 6
Blend on high for 30-60 seconds, scraping down the sides as needed, until the mixture is completely smooth and creamy with no grit remaining.
- 7
Pour the cheesecake filling evenly over the chilled crust and smooth the top with a spatula.
- 8
Transfer the pan to the freezer and freeze for 2-3 hours, or until the filling is firm and fully set.
- 9
To serve, lift the block out of the pan using the parchment paper overhang. Allow it to sit at room temperature for 5-10 minutes to soften slightly for easier slicing.
- 10
Slice into 12 bars. Garnish with a sprinkle of extra shredded coconut if desired, and serve immediately.
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Vegan Carrot Cake Cheesecake Bars
These vegan Carrot Cake Cheesecake Bars feature a nutty, spiced crust and a luxuriously creamy cashew-based filling. A healthy, no-bake dessert that perfectly captures the flavors of carrot cake in a delightful cheesecake bar format. They are naturally sweetened and incredibly satisfying.
Ingredients
- 1 cup raw walnuts
- ⅔ cup unsweetened shredded coconut, plus more for topping
- 3 tbsp almond flour
- 1 cup pitted Medjool dates (about 12)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ⅓ cup tightly packed, finely grated carrot
- 2 cups raw, unsalted cashews, soaked in hot water for 30 mins
- 1 tbsp fresh lemon juice
- ½ cup unsweetened dairy-free milk (e.g., almond or soy)
- ⅓ cup pure maple syrup
Instructions
- 1
Line an 8x8 inch square baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later.
- 2
Make the crust: Add the walnuts, shredded coconut, almond flour, cinnamon, and ginger to a food processor. Pulse a few times to combine and break down the nuts.
- 3
Add the pitted dates and grated carrot to the food processor. Process on high until the mixture is crumbly and sticks together when pressed between your fingers.
- 4
Firmly and evenly press the crust mixture into the bottom of the prepared pan. Place the pan in the freezer to set while you prepare the filling.
- 5
Make the filling: Drain the soaked cashews and add them to a high-powered blender. Add the lemon juice, dairy-free milk, and maple syrup.
- 6
Blend on high for 30-60 seconds, scraping down the sides as needed, until the mixture is completely smooth and creamy with no grit remaining.
- 7
Pour the cheesecake filling evenly over the chilled crust and smooth the top with a spatula.
- 8
Transfer the pan to the freezer and freeze for 2-3 hours, or until the filling is firm and fully set.
- 9
To serve, lift the block out of the pan using the parchment paper overhang. Allow it to sit at room temperature for 5-10 minutes to soften slightly for easier slicing.
- 10
Slice into 12 bars. Garnish with a sprinkle of extra shredded coconut if desired, and serve immediately.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 305 kcal
- Fat
- 21 g
- Carbs
- 32 g
- Protein
- 8 g
- Fiber
- 4 g
- Sugar
- 18 g
- Sodium
- 10 mg
Frequently asked questions
Can I use a different nut for the crust?+
Yes, pecans or almonds would be a delicious substitute for walnuts. The flavor profile will change slightly, but the texture will be similar.
Is there a substitute for cashews in the filling?+
For the best creamy, neutral-flavored cheesecake filling, cashews are highly recommended. Soaked, blanched almonds could work in a pinch, but the texture may be grittier.
How do I get clean slices?+
Use a large, sharp knife. For extra clean cuts, run the knife under hot water and wipe it dry between each slice. This warms the blade and prevents the filling from sticking.
Can I make this Vegan Carrot Cake Cheesecake Bars ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Vegan Carrot Cake Cheesecake Bars?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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