If you’ve ever met me, you would know that carrot cake is my FAVORITE!!! I was well into my 20s before I even dared to give it a try, but now it is always my #1 choice on my birthday! A few months ago, I knew it was time to finally turn my favorite treat into a cheesecake!
In this recipe, I tried some non-dairy whipping cream alternative. I’m not sure if it was me or the nature of the product… It was also hot AND humid, but the cream cheese mixture was a bit too soft! Luckily, I stuck them in the freezer and it was the best decision I could have made!!!
20 minutes + chilling time
GF Carrot Cake Cheesecake
Ingredients
- 3/4 c. chopped carrots
- 1 c. GF broken graham cracker pieces
- 1 Tbsp. brown sugar
- 1/4 c. pecans
- 1/4 tsp. cinnamon
- 8 oz. light cream cheese, softened
- 2 Tbsp. cream or milk
- 1/4 c. powdered sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1/2 c. cream (or 1 cup whipped topping)
Instructions
- Preheat the oven to 350 degrees. In a food processor, blend the carrots, graham crackers, brown sugar, pecans, and cinnamon. Press mixture into lined muffin or mini-muffin cups. (About 1 heaping teaspoon for mini and 1 Tbsp for regular) Bake for 7-10 minutes, depending upon size.
- In a large mixing bowl, beat the cream cheese until smooth. Next, beat in the cream, powdered sugar, cinnamon, nutmeg, and ginger. In a separate bowl, beat the cream until stiff peaks form. Then, fold whipped cream into the cream cheese mixture. Spoon mixture into each cup. If desired, decorate with additional crushed graham crackers. Refrigerate or freeze until ready to serve.