Are you ready for a dessert that’s both indulgent and effortless? This No-Bake Carrot Cake Cheesecake with Cream Cheese Frosting combines the classic flavors of carrot cake with the creamy texture of cheesecake, all without turning on the oven. It’s perfect for those warm days when you want something sweet but don’t want to heat up your kitchen.
Imagine a dessert that’s light, fluffy, and packed with the comforting spices of cinnamon and nutmeg, while also being rich and creamy. This cheesecake is topped with a velvety cream cheese frosting that complements the flavors beautifully. Plus, it comes together quickly, making it an ideal treat for gatherings or special occasions.
A Delightful No-Bake Cheesecake Experience
This No-Bake Carrot Cake Cheesecake is a delightful blend of textures and flavors. The creamy filling is set atop a buttery graham cracker crust, offering a lovely contrast to the soft, spiced carrot filling. Each bite is a harmonious blend of sweet and savory, making it a crowd-pleaser.
The taste of this cheesecake is a celebration of warm spices and creamy goodness. The carrots add a subtle sweetness, while the cream cheese frosting delivers a rich, tangy finish that perfectly balances the dish.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ cups grated carrots
- Optional: chopped walnuts or pecans for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, vanilla extract, cinnamon, and nutmeg, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth. Then, fold in the grated carrots until evenly distributed.
- Assemble the Cheesecake: Pour the carrot cake filling over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- Frost and Garnish: Once set, prepare the cream cheese frosting by mixing softened cream cheese with powdered sugar until smooth. Spread the frosting over the top of the cheesecake and garnish with chopped walnuts or pecans if desired.
- Serve: Slice and serve chilled, enjoying each creamy, spiced bite.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350 kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
