Description
Creamy carrot cake cheesecakes with a spiced base, smooth filling, and a fresh strawberry topping, perfectly balanced and irresistibly rich.
Ingredients
Scale
- 1 cup grated carrots
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup heavy cream
- a few drops orange food coloring
- 6 to 8 fresh strawberries
Instructions
- Preheat oven to 325°F and line a muffin tin with paper liners.
- Mix crushed graham crackers with melted butter until combined.
- Press the mixture firmly into the bottom of each liner to form the crust.
- Beat cream cheese, granulated sugar, brown sugar, and vanilla extract until smooth.
- Add eggs one at a time, mixing gently.
- Stir in grated carrots, flour, cinnamon, heavy cream, and chopped walnuts until combined.
- Add a few drops of orange food coloring and mix lightly.
- Pour the filling over the crusts evenly.
- Bake for 18 to 22 minutes until centers are just set.
- Let cool completely, then refrigerate for at least 2 hours.
- Top with fresh strawberries before serving.
Notes
- Use room temperature cream cheese for a smoother texture.
- Do not overmix after adding eggs to avoid cracks.
- Chill thoroughly for best flavor and firmness.
- Fresh grated carrots give better moisture than pre-shredded.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: carrot cake cheesecake, mini cheesecakes, carrot dessert, creamy cheesecake, easy dessert recipe