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Proudly Australian

Carrot Cake Cheesecake

Fluffy and super moist carrot cake base with a creamy and nutty cheesecake topping! Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

Serves 10

Prep 20 minutes

Cook/Chill 40 minutes baking + 1 hour chilling

Ingredients

FOR THE BASE:

150 g Oats

100 g Natvia natural sweetener

2 teaspoon Mixed spice

2 tablespoon Oil

2 tablespoon Almond butter

100 mls Milk

50 g Walnuts

FOR CHEESECAKE TOPPING:

250 g Low fat soft cheese

40 g Natvia natural sweetener

1 Egg

2 tablespoon Flour (can be gluten-free)

1 teaspoon Vanilla extract

2 Carrots grated

75 g Raisins or sultanas

Method

  1. First make the base: Whizz up the oats to form a flour then mix in the Natvia and mixed spice. Whisk the oil, almond butter and milk then pour in and mix. Stir in the walnuts until combined.
  2. Spread most of the mixture (keep some aside) into the base of a greased 20cm cake tin and bake at 180C for 10 minutes.
  3. Meanwhile, beat together the soft cheese, Natvia, egg, flour and vanilla until smooth then stir in the grated carrot and raisins/sultanas.
  4. Pour this over the partially cooked base, sprinkle over the remaining mixture, then return to the oven and bake for a further 30 minutes (cover if needed) until firm and golden.
  5. Leave to cool then pop in the fridge to chill for 1 hour. Remove from the tin, slice into 8-10 and enjoy!
Carbs Pro Fats Energy KJ Calories Sodium
21.7g 7.6g 7.2g 933kj 223 149mg
AFTERNOON TEA, CAKE, CARROT, CHEESECAKE, DESSERT, DIABETIC-FRIENDLY, HOT BAKES, KIDS TREATS, LOW CALORIE DESSERTS, SUGAR FREE

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