No-Bake Mini Carrot Cake Cheesecakes ππ°
No-Bake Mini Carrot Cake Cheesecakes ππ°
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 250 kcal | Servings: 12 mini cheesecakes
_____Ingredients:_____
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
1 cup finely grated carrots
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Whipped cream and grated carrots for garnish (optional)
_____Directions:_____
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of each cavity of a mini cheesecake pan or a lined muffin tin. Place in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese, granulated sugar, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Stir in the grated carrots, ground cinnamon, nutmeg, ginger, and cloves until evenly distributed.
Spoon the cheesecake filling evenly over the chilled crusts, smoothing the tops with a spatula.
Cover and refrigerate for at least 4 hours, or until firm.
Before serving, garnish with a dollop of whipped cream and a sprinkle of grated carrots, if desired.
