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Carrot Cake Cheesecake Squares

by Pamela Higgins
on 21st March 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Who doesn’t love carrot cake? Especially at this time of year, as we head into Spring and with Easter around the corner. I thought I’d create a twist on this classic and create these delicious squares made up of a healthy carrot cake base finished with a creamy, baked cheesecake topping.


Carrot Cake Cheesecake Squares

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Enjoy!

Ingredients

  • FOR THE CARROT CAKE BASE
  • 150g rolled oats
  • 2 tbsp coconut flour
  • 50g ground almonds or almond flour
  • 2 tbsp flaxseeds
  • 50g coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 bicarbonate of soda
  • 2-3 carrots, grated
  • 50g sultanas or raisins (optional)
  • 100g cooked apples (unsweetened)
  • 150ml almond milk
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • FOR THE CHEESECAKE TOPPING
  • 250g fat-free Greek yogurt, soft cheese or dairy-free alternative
  • 1 egg
  • 2 tbsp honey or maple syrup
  • 1/2 tsp vanilla extract
  • 1 heaped tbsp cornflour
Prep Time
Serves
10

Instructions

  1. Preheat the oven to 180 degrees C and grease and line a 20cm square baking tin.

  2. Mix together the oats, coconut flour, ground almonds or almond flour, flaxseeds, coconut sugar, spices, baking powder and bicarbonate of soda in a large bowl.

  3. Stir in the grated carrots and sultanas/raisins (if using) to coat.

  4. Place the cooked apples, milk, vanilla and maple syrup/honey into your Ninja Kitchen blender or food processor and blend until smooth. Pour this into the dry ingredients and stir to form a batter. Spread this into the base of the tin, smooth out evenly and pop in the oven for 10 minutes.

  5. Meanwhile place the cheesecake ingredients into your clean Ninja Kitchen blender or food processor and blend until smooth.

  6. After 10 minutes, remove the base from the oven and pour over to cover. Return to the oven for a further 15-20 minutes until set and slightly golden.

  7. Leave to cool completely then chill in the fridge for at least 1 hour.

  8. When you’re ready to serve, slice up into 9-12 squares, top each with a walnut piece, drizzle over a little extra honey/maple syrup and a sprinkling of cinnamon. Enjoy!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins