You probably overfilled your muffin pan. It should only be ¾ full, or your muffins will be too big and flat.
This recipe makes 12 REGULAR sized muffins.
Of course you can. I mention adding a swirl of peanut butter or Nutella above, but I don’t see why you couldn’t substitute the dollop of cream cheese for either.
You probably overfilled your muffin pan. It should only be ¾ full, or your muffins will be too big and flat.
This recipe makes 12 REGULAR sized muffins.
Of course you can. I mention adding a swirl of peanut butter or Nutella above, but I don’t see why you couldn’t substitute the dollop of cream cheese for either.
We have TONS of Gluten Free Recipes on Food Faith Fitness! Explore them all in our Gluten Free Library!
We have TONS of Gluten Free Recipes on Food Faith Fitness! Explore them all in our Gluten Free Library!
Holy creamy! Holy crunchy crust! Holy spicy-sweet and… VEGETARIAN PACK?! WHAT. THE. WHAT?!
You guys. After countless attempts and insane effort, I have FINALLY created THE richest, creamiest, velvety, SUPER rich and creamy gluten-free cheesecake. Liiike, without the cream cheese.
Or the eggs.
Or any of the dairy/grain/gluten/ANYTHING UNHEALTHY that is in a cheesecake. I mean, we’re talking VEGETABLES in cheesecake for crying out loud. Game of healthy desserts STRONG.
RAWR.
It was embarrassing, wasn’t it?
Really though. It’s not even one of those “vegan cheesecake” types (I’m looking at your raw coconut cheesecakes) that are really just frozen coconut cream and aren’t creamy and cheesecake like AT ALL.
This is the real deal.
It’s one of those recipes that I actually created for the delicious and nutritious dessert lovers that I know you are a while ago, and since then my finger has been hovering over “post post” ALL THE TIME. But I had to hold out until the OPTIMAL time (closer to Easter), you know? These are the struggles of a food blogger. Always wanting to post healthy Easter cakes long before Easter!
I didn’t know whether to post THIS or the Gluten Free Vegan Carrot Cake Blondes first.
But this came last. WHY THE BEST FOR THE LAST RIGHT?
(Tweet “This #Vegan + #Paleo Carrot Cake Cheesecake is a healthy treat for #Easter! @udisglutenfree”)
Furthermore. Carrots. In a cheesecake. I just wanted to remind you of the potential for your brain to equate eating a slice of this vegan cheesecake to eating some sort of coleslaw recipe. My brain has already gone there. SHAMELESS.
Now that we’ve got all the preamble out of the way (fantasy word!), let me introduce you to your new BFF who you’ve actually already met about 800 billion times in some paleo magic cookie bars, paleo lemon bars, pumpkin healthy cheesecake bars AND paleo pecan pie bars. Peeps, this STUPID-EASY, minimal-ingredient crust is basically the savoir of all things that, ummm, need a crust (Hi Captain Obvious!) It’s pretty much foolproof and works every time. Like, sometimes I think I should change up a bit, so I try something new. Which ends with me crying in the corner with my face poised over a pan of paleo nut brownies.
That’s why she always pops her perfectly crunchy, sweet, coconutty self around here on the interwebz. You got it.
The cheesecake part is this magical combination of thick, dreamy cashew cream, a savory drizzle of creamy coconut oil, a few generous pinches of nutmeg and cinnamon, and sweetly caramelized coconut sugar that is pretty much the definition of EVERYTHING in my life at this moment .
Oh… and CARROT FOOD FOR KIDS. And now you are disgusted forever.
Not be. SRSLY guys. You can’t have carrot cake without carrots, so OBVIOUSLY the inclusion of carrots in this vegan cheesecake is a given. Also, remember the paleo breakfast cookies with kale AND superfood paleo brownies? I’m all about a small dessert-vegetable action STEALTH MODE.
Mainly because my brain is able to account for the amount I eat in one sitting like that. Don’t look at me like you don’t UNDERSTAND ME. You’ve been there. Yes, I’m looking at you.
mmkay. 2 out of 3 layers DISCUSSED. Mamama, there’s this optional, but not really REALLY optional, layer of coconut whipped cream that I’m suggesting you add, but I’m actually telling you to add it because:
A smooth, creamy layer of pale (o) white coconut cream (<—see what I did there?) atop that vibrant, orange, carrot-rich, sweet-spicy cheesecake is 110% your new favorite way to never eat a salad.
Now, go make me RLY RLY happy for you, and put this in your face sometime mmkay?
Holy creamy! Holy crunchy crust! Holy spicy-sweet and… VEGETARIAN PACK?! WHAT. THE. WHAT?!
You guys. After countless attempts and insane effort, I have FINALLY created THE richest, creamiest, velvety, SUPER rich and creamy gluten-free cheesecake. Liiike, without the cream cheese.
Or the eggs.
Or any of the dairy/grain/gluten/ANYTHING UNHEALTHY that is in a cheesecake. I mean, we’re talking VEGETABLES in cheesecake for crying out loud. Game of healthy desserts STRONG.
RAWR.
It was embarrassing, wasn’t it?
Really though. It’s not even one of those “vegan cheesecake” types (I’m looking at your raw coconut cheesecakes) that are really just frozen coconut cream and aren’t creamy and cheesecake like AT ALL.
This is the real deal.
It’s one of those recipes that I actually created for the delicious and nutritious dessert lovers that I know you are a while ago, and since then my finger has been hovering over “post post” ALL THE TIME. But I had to hold out until the OPTIMAL time (closer to Easter), you know? These are the struggles of a food blogger. Always wanting to post healthy Easter cakes long before Easter!
I didn’t know whether to post THIS or the Gluten Free Vegan Carrot Cake Blondes first.
But this came last. WHY THE BEST FOR THE LAST RIGHT?
(Tweet “This #Vegan + #Paleo Carrot Cake Cheesecake is a healthy treat for #Easter! @udisglutenfree”)
Furthermore. Carrots. In a cheesecake. I just wanted to remind you of the potential for your brain to equate eating a slice of this vegan cheesecake to eating some sort of coleslaw recipe. My brain has already gone there. SHAMELESS.
Now that we’ve got all the preamble out of the way (fantasy word!), let me introduce you to your new BFF who you’ve actually already met about 800 billion times in some paleo magic cookie bars, paleo lemon bars, pumpkin healthy cheesecake bars AND paleo pecan pie bars. Peeps, this STUPID-EASY, minimal-ingredient crust is basically the savoir of all things that, ummm, need a crust (Hi Captain Obvious!) It’s pretty much foolproof and works every time. Like, sometimes I think I should change up a bit, so I try something new. Which ends with me crying in the corner with my face poised over a pan of paleo nut brownies.
That’s why she always pops her perfectly crunchy, sweet, coconutty self around here on the interwebz. You got it.
The cheesecake part is this magical combination of thick, dreamy cashew cream, a savory drizzle of creamy coconut oil, a few generous pinches of nutmeg and cinnamon, and sweetly caramelized coconut sugar that is pretty much the definition of EVERYTHING in my life at this moment .
Oh… and CARROT FOOD FOR KIDS. And now you are disgusted forever.
Not be. SRSLY guys. You can’t have carrot cake without carrots, so OBVIOUSLY the inclusion of carrots in this vegan cheesecake is a given. Also, remember the paleo breakfast cookies with kale AND superfood paleo brownies? I’m all about a small dessert-vegetable action STEALTH MODE.
Mainly because my brain is able to account for the amount I eat in one sitting like that. Don’t look at me like you don’t UNDERSTAND ME. You’ve been there. Yes, I’m looking at you.
mmkay. 2 out of 3 layers DISCUSSED. Mamama, there’s this optional, but not really REALLY optional, layer of coconut whipped cream that I’m suggesting you add, but I’m actually telling you to add it because:
A smooth, creamy layer of pale (o) white coconut cream (<—see what I did there?) atop that vibrant, orange, carrot-rich, sweet-spicy cheesecake is 110% your new favorite way to never eat a salad.
Now, go make me RLY RLY happy for you, and put this in your face sometime mmkay?
It’s best to let cream cheese soften at room temperature for 30 minutes before using. It will be too hard right out of the fridge.
Yes you can. Let it cool for a few minutes first so the cheese sets.
Absolutely, you can make homemade dough if you want. The traditional sopapilla dough is made from flour, water, salt and yeast. Sugar is usually added for flavouring.
It’s best to let cream cheese soften at room temperature for 30 minutes before using. It will be too hard right out of the fridge.
Yes you can. Let it cool for a few minutes first so the cheese sets.
Absolutely, you can make homemade dough if you want. The traditional sopapilla dough is made from flour, water, salt and yeast. Sugar is usually added for flavouring.
