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  • Writer's pictureSam Deetjen

Carrot Cake Pineapple Cheesecake (Test Kitchen)

Updated: Apr 3, 2020

The name of this dessert is quite the mouthful! I was on instagram and saw an ad for carrot cake cheesecake swirl bars and it inspired me. So I made a carrot cake crust and then topped it with a pineapple cheesecake! See me make the cheesecake in this video here!


For the carrot cake

2 cups rolled oats, blended into oat flour

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

dash of salt

1 carrot, peeled and shredded

1 very ripe banana, mashed

2 tablespoons vegetable oil

1/2 cup water

2 tablespoons sunflower seeds, chopped (sub for whatever seed/nut you want)

For the pineapple cheesecake

1 454g package of regular (firm?) tofu, I used 3/4 of the block

1 cup sunflower seeds, soaked or boiled

3/4 cup sugar

1/3 cup lemon/lime juice (I did about a 50/50 mix)

1/3 cup coconut oil

1 cup frozen pineapple chunks

Carrot Cake

-Start by mixing the oat flour, sugar, baking powder, and spices in a large bowl.

-Add your shredded carrot and mashed banana and mix it up a bit.

-Then add the oil and water and mix until well combined, add water 1 tablespoon at a time if it's too dry still.

-Mix in your chopped seeds/nuts.

-Add your carrot cake mixture to a greased 9 inch springform pan.

Pineapple Cheesecake

-Add all of your ingredients to a blender and blend until very smooth.

-Add cheesecake mixture on top of the carrot cake base.

-Preheat oven to 350.

-Cook for 50-60 minutes or until the edges are browned and the top looks firmer.

-Cool on the counter until you can move the pan without an oven mitt, move to the fridge and chill for at least 4 hours before removing the outer edge of the pan and enjoying!


Caramel would be good drizzled on top of this recipe! I tried to make some, but it failed epically.

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