Description
Mini Carrot Cheesecakes are the perfect blend of indulgent flavor and nutritious goodness, making them a delightful treat for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz. cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups shredded carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 teaspoon salt
- Whipped cream (for topping)
- Fresh berries (for topping)
- A sprinkle of cinnamon or nutmeg (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Make the crust by mixing the graham cracker crumbs, melted butter, and sugar until well combined, then press firmly into mini cheesecake tins.
- Prepare the filling by beating the cream cheese until smooth, then adding the powdered sugar, vanilla extract, and ground cinnamon.
- Fill the cheesecake mixture over the crusts in the tins, filling them about 3/4 full.
- Bake for 20-25 minutes, or until edges are set while the center slightly jiggles.
- Cool on the counter for 30 minutes, then chill in the fridge for at least 2 hours before serving.
- Serve topped with whipped cream, fresh berries, and a sprinkle of cinnamon!
Notes
Prep ahead to save time, and use alternatives for graham crackers or nuts if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cheesecake, mini desserts, carrot cheesecake, easy recipes, dessert ideas