Protein Packed Carrot Cake Cheesecake (Gluten & Dairy Free)

Who says you can’t enjoy dessert and keep it healthy and nutrient dense? This delicious cheesecake will prove to you just how easy it is! This cheesecake uses yogurt and eggs to get the creamy filling, there is no cream cheese or other fancy ingredients. You can keep that protein level high based on the yogurt you use plus the protein powder and eggs. But, this cheesecake can easily be made completely dairy free. Healthy cheesecake? Yes!

Ingredient Notes

What Yogurt Should I Use?

I used a vegan yogurt in this recipe since I am dairy free. Oatly brand works well in this because it is thicker. If you tolerate dairy, go for a Greek yogurt for the right texture and to boost the protein content!

What About the Protein Powder?

I do add protein powder to this recipe to amp up the protein. You want to use a pea protein because it acts like flour. If you don’t have pea protein, you can just use 2 tablespoons of 1:1 gluten free flour instead.

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Protein Packed Carrot Cake Cheesecake

This delicious carrot cheesecake is gluten free and can be made completely dairy free, too! We use a combination of yogurt, protein powder, and eggs to make this healthy and protein packed version of a cheesecake. There is no cream cheese and it’s low sugar, keeping it lower fat and more nutrient dense.

Course Dessert

Cuisine American

Keyword carrot cake, cheesecake, healthy, high protein, low fat, Low Sugar, protein packed

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 6 hours hours

Servings 6 servings

Author Victoria Faling

Ingredients

Crust

• 1/2 cup oat flour
• 1/2 cup tigernut flour almond flour or more oat flour works too
• 2 Tbsp melted coconut oil
• 2 Tbsp maple syrup

Filling

• 2 cups shredded carrots (about 4 carrots)
• 1 cup yogurt of choice See notes above for what type
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 scoops of unflavored pea protein powder
• 1 Tbsp tapioca starch arrowroot or corn works too
• 1/4 tsp salt
• 2 eggs

Instructions

• Preheat oven to 350F.
• First, make the crust ingredients together. Whisk together the flours, then add the wet ingredients and mix until combined.
• Press dough into the bottom of a lined loaf pan or small pie pan (a 9 inch pan will be too big, you'll need something smaller).
• Set crust aside and make the filling.
• Shred the carrots then blend them with the yogurt, maple syrup, vanilla, salt, starch, and protein powder in a high speed blender or food processor until smooth. Add your eggs and blend again until smooth.
• Pour the filling over the crust and gently transfer to the oven.
• Bake for 50-60 minutes until top is set.
• Let cool to room temperature then place in the fridge to finish setting for at least 3 hours.
• Enjoy!