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No-Bake Carrot Cake Cheesecake Cups

A single, perfectly formed No-Bake Carrot Cake Cheesecake Cup with a graham cracker crust, topped with shredded carrots.

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Make individual servings of creamy cheesecake topped with spiced carrot cake flavors without using your oven. This recipe is simple and requires chilling time.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted unsalted butter
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup finely grated carrot
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy whipping cream
  • Optional: Chopped pecans for topping

Instructions

  1. Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon in a small bowl. Mix until the crumbs are evenly moistened.
  2. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each liner in a standard 12-cup muffin tin. Place the tin in the freezer while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scrape down the sides of the bowl.
  4. Add the grated carrot and nutmeg to the cream cheese mixture. Mix until just combined.
  5. In a separate bowl, whip the heavy whipping cream until medium peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
  6. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin tin.
  7. Cover the muffin tin loosely with plastic wrap and refrigerate for at least 4 hours, or until firm.
  8. Before serving, carefully remove the cups from the tin. Top with chopped pecans, if desired.

Notes

  • Use very finely grated carrots so they blend smoothly into the filling.
  • Make sure your cream cheese is fully softened to avoid lumps in the filling.
  • These cups keep well in the refrigerator for up to three days.

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