I spent a week trying to find a mini cheesecake pan to bake these mini carrot cake cheesecakes in. I wanted them to be fancy and they deserved to be baked in a mini cheesecake cake.
I first checked at our local meijer. Nothing.. but I did spy some gorgeous Rachael Ray dishes. Where were those dishes when we registered 2 years ago?!
Next I went to Macy’s and The Kitchen Store. The lady at Macy’s had no idea what I was talking about but tried to sell me 100 martha stewart gadgets. The lady at The Kitchen Store had seen them before, but only online.
So naturally I go to Bed, Bath & Beyond because they have everything.
Nope, no mini cheesecake cake pan.
So I ended up using my trusty method – baking mini cheesecakes in a regular sized muffin pan using foil liners.
It works, it’s super easy and versatile for everyone! But I think I still want a mini cheesecake pan :)
These delicious carrot cake cheesecakes are topped with homemade cream cheese frosting and a tad bit of toasted coconut.
- 1/2 cup graham cracker crumbs, from 7-8 graham crackers
- 2 tbsp butter, melted
- 4 oz cream cheese, softened
- 1 egg, room temperature
- 2 tbsp of sugar
- 1/2 tbsp flour
- 1/2 tsp vanilla extract
- 7-8 baby carrots or 1/2 medium carrot, peeled and finely grated
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp salt
- 2 oz cream cheese, softened
- 1 tbsp butter, softened
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tsp lemon juice
- Preheat the oven to 350 degrees F. Line a regular sized muffin pan with 6-7 foil liners. I
- recommend foil liners for cheesecakes, as they are easier to remove.
- Mix the graham cracker crumbs with the melted butter. Evenly divided the crust mixture among the foil liners, and use the bottom of 1/2 cup to press the mixture into the pan. Bake for 6-8 minutes until golden brown.
- Using a mixer, combine the cream cheese and sugar until fluffy, about 4 minutes.
- Add in the egg, mix.
- Add in the flour, vanilla, carrots, cinnamon, nutmeg, ginger, and salt.
- Using a spoon, scoop the batter evenly among the cups, filling about 3/4 full.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- After the pan cools, I like to stick the whole thing in the refrigerator to help the cheesecakes set before I remove the foil liners, this may take 30 minutes.
- Beat the cream cheese, butter, powdered sugar, vanilla, and lemon juice until its creamy. Top the mini cheesecakes with frosting.
- Preheat the oven to 300 degrees F. Spread as much shredded coconut as you need on a baking sheet. Stir the coconut every 2-3 minutes. Depending on how much coconut you used, this whole process may only take 8-10 minutes. Beware, coconut can burn very easily.