Mini Carrot Cheesecakes

4.32 from 58 ratings

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.

Prep Time15

Cook Time20

Additional Time4

Total Time4 35

Course: Dessert

Cuisine: American

Keyword: carrot cake cheesecake cupcakes, carrot cake cheesecake factory, carrot cake cheesecakes, carrot cheesecake, easter cheesecake, mini carrot cake cheesecakes, Mini Carrot Cheesecakes

Servings: mini cheesecakes

Author: Beth

Equipment

Ingredients

Crust

1 ½ cups (170g) graham cracker crumbs about 10 graham crackers
4 Tbsp (57g) unsalted butter melted, 1/2 stick

Cheesecake

16 oz (452g) full fat cream cheese room temperature
⅓ cup (66g) sugar
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
¼ tsp salt
½ cup (50g) finely shredded carrots
2 large eggs

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.
1 1/2 cups (170g) graham cracker crumbs, 4 Tbsp (57g) unsalted butter
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.
16 oz (452g) full fat cream cheese, 1/3 cup (66g) sugar
Beat in the vanilla extract, spices and shredded carrots.
1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger, 1/4 tsp salt, 1/2 cup (50g) finely shredded carrots
Beat in the eggs, one at a time.
2 large eggs
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.
whipped cream, orange and green frosting for carrot

Video

Nutrition