Mini Carrot Cake Cheesecakes made in a muffin pan are easy to make and are the perfect Easter cheesecake to serve for a crowd! These carrot cake cheesecake cupcakes have a graham cracker crust and a creamy carrot and spice cheesecake filling.
10graham crackers1 & 1/2 cups graham cracker crumbs
4tbspunsalted buttermelted
Cheesecake
2packagesfull fat cream cheese8 oz each, room temperature
⅓cupsugar
1tspvanilla extract
½tspcinnamon
¼tspnutmeg
¼tspground ginger
¼tspsalt
½cupfinely shredded carrots
2largeeggs
Optional garnish
whipped cream
orange and green frosting for carrot
Instructions
Crust
Preheat the oven to 350º F.
Line a regular sized muffin pan with 12 muffin liners.
In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.
Put 1 tbsp plus 1 tsp of graham cracker crumbs in each muffin cup.
Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.
Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
Cheesecake
In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 2 minutes.
Beat in the vanilla extract, spices and shredded carrots.
Beat in the eggs, one at a time.
Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
Bake for 18-21 minutes or until the center of the cheesecake is only slightly jiggly.
Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
To garnish: Place whipped cream in a piping bag fit with a wilton 1M piping tip, pipe whipped cream swirls on each of each cheesecake. Use a small amount of frosting (colored with orange and green food coloring) to draw mini carrots on top of the whipped cream.