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Carrot Cake Cheesecake

  • Serves: Makes 4 serves


For the Base:

  • 1/3 cup @sneaky_wholefoods Better Being Carrot Blend
  • 1/4 cup Grated Carrot
  • 2 tbs Vanilla Protein
  • 2 tbs Maple Syrup
  • 1 tbs Coconut Oil

For the Cheesecake:


  1. Mix base ingredients together to form a thick dough.
  2. Press into muffin moulds and put in the fridge to set.
  3. Make cheesecake layer by mixing together ingredients until smooth. Add to the top of bases and add any toppings (I did walnuts, pepitas and extra carrot blend).
  4. Leave in the freezer for a few hours to set or ideally overnight. (Store in the fridge once set for 4-5 days).
  5. Enjoy!

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