Mini Carrot Cheesecakes
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 time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup (170g) graham cracker crumbs (about 10 graham crackers)
- 4 tbsp (57g) unsalted butter (melted, 1/2 stick)
- 16 oz (452g) full fat cream cheese (room temperature)
- 1/3 cup (66g) sugar
- 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
- 2 large eggs
- whipped cream
- orange and green frosting for carrot
Instructions
- 1
Preheat the oven to 350º F.
- 2
Line a regular sized muffin pan with 12 muffin liners.
- 3
In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.
- 4
Put 1 tbsp plus 1 tsp of graham cracker crumbs in each muffin cup.
- 5
Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.
- 6
Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
- 7
In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 2 minutes.
- 8
Beat in the vanilla extract, spices and shredded carrots.
- 9
Beat in the eggs, one at a time.
- 10
Place a little more than 2 Tbsp of cheesecake batter in each muffin cup.
- 11
Bake for 18-21 minutes or until the center of the cheesecake is only slightly jiggly.
- 12
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.
- 13
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.