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Mini Carrot Cheesecakes

Mini Carrot Cheesecakes: Your New Favorite Spiced Dessert

Mini Carrot Cheesecakes are delightful spiced desserts with a buttery crust and creamy filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cheesecakes
Course: Dessert
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Crackers Crushed
  • 0.5 cups Butter Melted
For the Filling
  • 16 ounces Cream Cheese Full-fat
  • 0.75 cups Granulated Sugar Can substitute with brown sugar
  • 1 cups Grated Carrots Freshly grated
  • 2 Eggs Room temperature
  • 1 teaspoon Ground Cinnamon Can substitute with pumpkin pie spice
  • 0.25 teaspoon Ground Nutmeg Reduce if preferring milder flavor
  • 0.5 cups Heavy Cream Can substitute with whipped topping
For the Topping
  • 8 ounces Cream Cheese Frosting Essential for classic flavor
  • 0.5 cups Chopped Walnuts Can substitute with pecans or omit

Equipment

  • Mixing Bowl
  • Muffin tin
  • hand mixer
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Crush graham crackers into fine crumbs and mix with melted butter. Press the mixture into a muffin tin.
  2. Beat cream cheese and granulated sugar until smooth. Add eggs, grated carrots, cinnamon, and nutmeg. Mix on low until combined.
  3. Spoon the filling into the crusts, filling each muffin cavity 2/3 full. Tap the muffin tin to remove air bubbles.
  4. Bake for 15-20 minutes until the edges are set and the center has a slight jiggle. Avoid overbaking.
  5. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  6. Mix cream cheese with heavy cream to make frosting. Frost cheesecakes once cooled and top with walnuts if desired.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 18gProtein: 3gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 180mgPotassium: 100mgSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 30mg

Notes

Allow cheesecake to cool completely before frosting to maintain integrity.

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