Candy Corn ‘Cheesecake’ (Vegan, Paleo, Dye-Free)

All the festive fun colors of candy corn without any artificial coloring or refined sugar! 100% natural & plant-based cheesecake. Perfect for fall festivities, Halloween and Thanksgiving!

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Better than Candy Corn

I was a huge candy corn fan growing up, and even up until a few years ago when I decided to cut sugar out of my diet. But I still have fond memories of gobbling down bags-full every October.

Now, I don’t eat candy corn (mostly because it doesn’t taste good to me anymore), but also because it’s full of artificial coloring and refined sugar (mainly HFCS.)

*This* version of candy corn is so much better. It’s dye-free, all-natural, refined sugar-free. It’s made from PLANTS!

Cheesecake Ingredients

• Cashews: the most wonderful, crazy good, magical substance EVER… Cashew cream! Ultra creamy, rich and soft. It’s my FAVORITE thing on the planet.
• Maple Syrup for natural sweetness.
  • If you’re low carb, you can easily swap monkfruit syrup or allulose syrup! (Use code PRETTYPIES for a discount on every purchase!)
• Coconut Oil to hold it together without any baking, eggs or gelatin.
• Coconut Milk for fluffy dairy-free whip
• Vegetables for GORGEOUS vibrant natural color without artificial coloring!

Veggie Power

I still can’t get over the fact that there’s NO food coloring to make these pretty colors. It’s 100% natural and made with plants!

Can you guess what makes the bright yellow and orange? Hint: one of them is a VEGETABLE! Haha

Ok I’ll spill it: it’s CARROTS! Beautiful orange and mild sweetness that easily blends in for creamy (secretly veggie packed) cheesecake goodness!

Hidden THRILLER

I don’t know about you, but I get THRILLS from making desserts out of vegetables and unconventional ingredients. I have snuck in avocado, zucchini and SPINACH in there and my kids are none the wiser!

It makes me giddy to see them feasting away on foods they normally wouldn’t touch with a 10-foot pole, lol. And there’s veggies hidden away in this cheesecake, too. And you can’t tell! 😀

How to Add Gorgeous Natural Color

You *don’t* need a bottle of food coloring to achieve brightly colored desserts! You can use plants!

Yummy baby CARROTS, steamed and blended in with the cashews create a vibrant orange layer.

And for the yellow layer, all you need to add is a pinch of ground turmeric. Such a bright little spice that not only creates gorgeous hues, it’s also anti-inflammatory. Score.

PS If you like colorful desserts, be sure to check out my Hot Pink Pie and this gorgeous Purple Sweet Potato Pie! I’ve got a recipe index FULL of colorful (and natural!) desserts 🙂

Easy, No-Bake Cheesecake

One of the best parts of dairy-free cheesecakes is how EASY they are to make. No baking, no waiting overnight. Just blend and chill.

Stir together the ingredients for the crust and press into a small (7-inch) springform pan. ** A small size pan creates the tall layers and impressive look you want. If you use a larger pan, the layers will be shallow and thin.

To make the cheesecake filling, simply blend soaked cashews, sweetener and coconut oil in a food processor. Blend in steamed carrots to make orange and turmeric to make yellow. Refrigerate and let it solidify as it chills. In just a few hours, it’s set and ready to enjoy with no baking!

Whipped cream is easy to make with a can of coconut cream or coconut milk that has been refrigerated to separate the cream from the water. Whip the solid cream with a few teaspoons of powdered coconut sugar and vanilla and spread on top of your finished cake.

If you make this recipe, it would make me SO happy to hear from you! Leave me a comment or better yet, share your pic on my Facebook or Instagram and tag #prettypies

Click here to pin it on Pinterest:

Candy Corn 'Cheesecake' {Vegan, Paleo, No-Bake}

A colorful and FUN dairy free cheesecake without any artificial coloring. It looks just like candy corn!

5 from 1 vote

Print Pin Rate

Servings: 8 slices

Ingredients

Crust

• 1/3 cup coconut flour
• 1/3 cup water
• 2 Tbs coconut oil - melted
• 1 Tbs maple syrup
• 1/4 tsp almond extract
• Pinch of turmeric
• Pinch of salt

Cheesecake Filling

• 2 1/4 cup raw cashews - soaked
• 1/2 cup +1 Tbs coconut oil - melted
• 1/2 Tbs vanilla
• 1/4 cup maple syrup

To make the yellow layer:

• 1/8 tsp turmeric
• 1/4 tsp almond extract

To make the orange layer:

• 1 1/4 cup steamed carrots
• 1/4 cup coconut oil - melted
• 1 Tbs lemon juice

Instructions

To make the crust:

• Mix all ingredients together in a small bowl.
• Press into a 7" springform pan lined with parchement. Freeze while you prepare the filling.

To make the cheesecake filling:

• Blend ingredients in a food processor, streaming in oil last. Taste and adjust.
• Scoop out 3/4 cup filling, cover with plastic wrap, set aside (this will be the white layer)

To make the yellow layer:

• Add turmeric and almond extract. Blend again.
• Scoop out 2/3 cup. Spread over crust. Freeze for 1 hour.

To make the orange layer:

• Add carrots and lemon juice to the remaining filling in the food processor. Blend smooth. Stream in oil. Taste and adjust (I added a little more maple, almond and turmeric)
• Spread on top of the yellow layer, cover and freeze for 1-2 hours until firm.
• Add the white layer on top. Freeze for 1 hour until firm. Transfer to fridge until ready to serve.
• Garnish with whipped coconut cream, if desired. ENJOY!

Notes

Keep refrigerated for one week or frozen for one month.

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