These mini no bake carrot cake cheesecakes are perfect for spring, with warm-spiced, tangy filling, buttery graham cracker crust, and chopped walnuts on top.
They’re delicious on their own, or you can go all-out with cinnamon dusted whipped cream. Either way: yum!
Mini Carrot Walnut Cheesecakes
Whenever spring hits, carrot cake-flavored treats are at the top of my list for baking (or, “no-baking” in this case!). They just never get old. This is a spin on carrot cake cheesecake that’s super easy, and doesn’t require any baking – which is ideal for the spring heat here in Texas!
After loving how these no bake mini biscoff cheesecakes turned out a little while back, I was determined to make another variation. I realized I had some carrots and walnuts in the fridge just waiting for me. It was fate. 🙂
Recipe Ingredients
Here’s what you’ll need for these mini cheesecakes:
- graham crackers: This is the base/crust of our mini cheesecakes. You can crush these in a food processor, or in a ziploc bag with a rolling pin. Feel free to use another type of neutrally-flavored pantry cookie/biscuit if you prefer!
- butter: Melted butter holds together the crushed graham crackers and gives the crust a delicious buttery flavor.
- carrots: Finely-grated carrots are essential for a carrot-cake flavored cheesecake filling! If there’s a lot of moisture from grating, feel free to squeeze the grated carrots out in a paper towel.
- cream cheese: About half of our filling is made up of cream cheese, for that cheesecake flavor – and to help the cheesecakes hold their shape.
- Greek yogurt: The other half of the filling is comprised of Greek yogurt (instead of the more traditional whipped cream). It makes the filling extra tangy and eliminates the need for an electric/hand mixer!
- maple syrup: Maple syrup adds some liquid to help mix the filling, and gives it some of its sweetness.
- powdered sugar: Powdered sugar adds a little more sweetness to the filling, and helps give it a lighter texture.
- vanilla extract: A splash of vanilla extract adds a hint of vanilla flavor while accentuating the other flavors in the filling.
- cinnamon, nutmeg, and cloves: Warm spices give the cheesecake that beloved carrot cake flavor!
- walnuts: Personally, I’m a big fan of walnuts in carrot cake. Pecans are another great option, or you can leave out the nuts altogether if you’d like.
You might also enjoy these strawberry white chocolate cheesecake bars!
How to Make No Bake Carrot Cake Cheesecakes
Basically, all you have to do is mix together the crust, mix together the filling, assemble, and chill for no bake cheesecake bliss!
I made mine in a muffin tin, but you can use mini cheesecake molds if you have them. (Just keep in mind the required chill time and yield amount may be slightly different, based on the size).
Before you start, make sure to set your cream cheese out on the counter to soften. It should take about an hour to fully get to room temperature.
1: Make The Graham Cracker Crust
First, crush the graham crackers. You can either do this in a food processor, or place them in a ziploc bag and crush them with a rolling pin or other heavy object.
Then, melt the butter in the microwave in 30-second intervals at 50% power. Once fully melted, pour into a bowl with the crushed graham crackers and stir until well incorporated.
Next, line your muffin tin with muffin/cupcake liners. Using a spoon, press about 2 tablespoons of the graham cracker mixture into the bottom of the liners, making sure to compress well (so the crust stays together better).
Place in the freezer to chill while you make the cheesecake filling (next step).
2: Make The Carrot Cake Cheesecake Filling
Next, combine softened cream cheese, Greek yogurt, grated carrots, maple syrup, powdered sugar, vanilla extract, and spices in a bowl and mix well with a fork. (Use the fork to mash the softened cream cheese first.)
3: Assemble Mini Cheesecakes & Chill
Then, it’s time to finish assembling the mini cheesecakes! Remove the muffin tin from the freezer. Spoon or pipe cheesecake filling into the muffin liners, on top of the crust. Smooth out on top with a spoon.
Sprinkle crushed/chopped walnuts on top (if desired).
Place in the refrigerator to chill for at least 4 hours (preferably overnight) until cheesecakes are set. Then, carefully remove the liners and serve!
No Bake Carrot Cake Cheesecake Storage & Freezing Tips
Store mini cheesecakes in an airtight container in the fridge for up to 5 days. Be sure to leave the muffin liners on until you’re ready to eat, or they’ll lose their shape.
For longer-term storage, you can freeze these for up to 3 months! Cover the muffin tin loosely with plastic wrap until the cheesecakes are fully frozen, then transfer them to an airtight, freezer-safe container. (You may need to use a butter knife to lightly pry them out).
To thaw, transfer cheesecakes (still in an airtight container) to the fridge. They should take 4-5 hours to thaw. Or, you can thaw them on the counter at room temp for about an hour.
How to Soften Cream Cheese
Simply placing your cream cheese on the counter to soften is the most common method, but there are other ways to speed up the process if necessary!
First, you can speed up the counter method by removing the cream cheese from the package and cutting it into smaller cubes. Place in a bowl covered with plastic wrap. This will soften your cream cheese quicker!
Another option: while the cream cheese is still in the package, use your hands to massage it. The motion of your hands will warm the cream cheese and help it soften quicker.
Topping Ideas for Carrot Cake Cheesecake
You can absolutely serve these on their own, or you can add some fun toppings for even more flavor! Here are some ideas:
- whipped cream or coconut whip
- an extra dash of cinnamon
- a drizzle of almond butter or cashew butter
- shredded coconut
- crushed pineapple
- raisins
- extra crushed graham crackers
This is a tasty spring and/or Easter treat that’s perfect for carrot cake lovers, without all the fuss of baking a cake!
If you’re looking for more easy desserts, check these out:
- Mini Egg Brownies with Coconut
- Dark Chocolate Pomegranate Bites with Coconut
- Strawberry Oreo Cheesecake Cups
- Easy S’mores Truffles (4 Ingredients)
- Churro Custard Toast with Chocolate Drizzle
If you make these no bake carrot cake cheesecakes, I’d love if you shared your thoughts with a rating and comment below!
No Bake Carrot Cake Cheesecakes
Ingredients
For the Crust
- 1 cup graham crackers (crushed, about 8 sheets)
- 3 Tbsp unsalted butter (melted)
For the Cheesecake Filling
- ¾ cup carrots (peeled and finely grated)
- 8 oz cream cheese (softened*)
- 1 cup Greek yogurt (plain or vanilla)
- 1 tsp vanilla extract (omit if using vanilla Greek yogurt)
- 2 Tbsp maple syrup
- 3 Tbsp powdered sugar
- 1 tsp cinnamon (plus extra for topping, if desired)
- ¼ tsp nutmeg
- pinch of ground cloves
- pinch of salt
- ⅓ cup walnuts (chopped or crushed, for topping)
Instructions
- Set your cream cheese out on the counter about an hour before you start, so it softens/comes to room temperature.
Make the Graham Cracker Crust:
- Place graham crackers in a ziploc bag. Remove the air from the bag and seal it. Using a rolling pin, crush graham crackers. Roll along the bag, pushing down, to crush them more. (Alternatively, you can use a food processor for this step). The texture should be finely crushed, but not too powdery.
- In a small bowl, melt butter in the microwave for 30 second intervals at 50% power, until just melted. Pour in graham cracker crumbs and mix until well-incorporated.
- Place cupcake liners in a muffin tin. Spoon about 2 tablespoons of the graham cracker mixture into each liner. Press down with a spoon or measuring cup, tightly compressing the mixture.
- Place the muffin tin in the freezer to chill the crust for 10 minutes while you make the cheesecake filling.
Make the Cheesecake Filling:
- In a medium bowl, combine grated carrots, cream cheese (softened to room temperature*), Greek yogurt, vanilla extract, maple syrup, powdered sugar, cinnamon, nutmeg, ground cloves, and salt. Stir with a fork, mashing the cream cheese as you go, until smooth. (You can use an electric mixer instead if you prefer).
- Remove the muffin tin from the freezer. Using a spoon or piping bag, fill each muffin liner with cheesecake filling (on top of the crust), almost all the way to the top of the liner.
- Use a spoon to smooth out the cheesecakes on top, then sprinkle on chopped walnuts.
Chill:
- Place in the refrigerator for at least 4 hours (preferably overnight) to set the cheesecakes. (The longer you chill them, the better they'll hold their shape). You can also freeze them for longer storage.**
- To serve, carefully remove cupcake liners, add desired toppings, and enjoy immediately!