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

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