If you’re a fan of both carrot cake and cheesecake, then this No-Bake Carrot Cake Cheesecake is about to become your new favorite dessert. It’s the perfect combination of rich cream cheese filling and the warm spices typically found in a classic carrot cake. Plus, you won’t need to turn on your oven, making it ideal for warm weather gatherings or when you just want something sweet without the fuss.
This dessert is incredibly easy to whip up and can be made ahead of time, allowing the flavors to meld perfectly in the fridge. The result is a creamy, velvety cheesecake that’s studded with shredded carrots and spiced with cinnamon and nutmeg. Drizzle some caramel sauce on top, and you’ll have a dessert that’s not only pleasing to the eye but also satisfies your taste buds.
Imagine a slice of this luscious No-Bake Carrot Cake Cheesecake served at your next family gathering or potluck. It’s a showstopper that’s sure to impress your guests while keeping your kitchen cool and stress-free.
No-Bake Carrot Cake Cheesecake Recipe
This no-bake cheesecake features layers of creamy cheese filling combined with shredded carrots and warm spices. The crust is made from crushed graham crackers, providing a delightful crunch that complements the smooth filling. The taste is a harmonious blend of sweet and spiced, with a refreshing creaminess that makes it irresistibly delicious.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1 1/2 cups shredded carrots
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Caramel sauce for drizzling (optional)
- Chopped walnuts for garnish (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
- Incorporate the Carrots and Spices: Fold in the shredded carrots, ground cinnamon, and nutmeg into the cream cheese mixture until evenly distributed.
- Add the Whipped Cream: Gently fold the whipped heavy cream into the cheesecake filling until no streaks remain, being careful not to deflate the mixture.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust and spread it evenly. Smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.
- Serve: Once set, carefully release the cheesecake from the springform pan. Drizzle with caramel sauce and garnish with chopped walnuts if desired before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 320kcal
- Fat: 21g
- Protein: 4g
- Carbohydrates: 30g
