Gluten-Free Carrot Cheesecake Recipe

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This Gluten-Free Carrot Cheesecake is the perfect marriage of two beloved desserts: classic carrot cake and creamy cheesecake. With a tender, spiced carrot cake base and a smooth layer of vanilla cheesecake, this dessert delivers indulgence without gluten. It’s perfect for spring celebrations, Easter, or whenever you’re craving something truly special. Best of all, it’s made with simple, wholesome ingredients that everyone can enjoy.

Ingredients

For the Carrot Cake Layer:

  • 1 cup finely grated carrots

  • 2 large eggs

  • 1/3 cup brown sugar (packed)

  • 1/4 cup maple syrup or honey

  • 1/3 cup melted coconut oil or vegetable oil

  • 1 tsp vanilla extract

  • 1/2 cup almond flour

  • 1/2 cup gluten-free all-purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 1/4 tsp nutmeg

  • 1/8 tsp salt

  • Optional: 1/4 cup chopped walnuts or pecans

For the Cheesecake Layer:

  • 16 oz (2 blocks) cream cheese, softened

  • 1/3 cup sour cream or Greek yogurt

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • Instructions

    1. Preheat oven and prepare pan
    Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.

    2. Make the carrot cake layer
    In a large bowl, whisk together eggs, brown sugar, maple syrup, oil, and vanilla.
    Add in grated carrots. Stir in almond flour, gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Fold in nuts if using.
    Spread evenly into the prepared pan.

    3. Make the cheesecake layer
    In a medium bowl, beat softened cream cheese with sugar until smooth.
    Add in eggs, sour cream, and vanilla. Beat just until combined and creamy.
    Gently pour over the carrot cake batter and smooth the top.

    4. Bake
    Bake for 50–60 minutes or until the center is set but still slightly jiggly. Cover loosely with foil if the top browns too quickly.

    5. Chill
    Let cool at room temperature, then refrigerate for at least 4 hours or overnight.

    6. Serve
    Remove from pan, slice, and serve chilled. Top with whipped cream, cinnamon, or a drizzle of caramel if desired.

  • Tip:
    You can make this a layered or marbled cheesecake by swirling the carrot and cheesecake batters before baking for a beautiful presentation.

    Would you like a dairy-free version or a cream cheese frosting swirl on top?

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