Make individual servings of carrot cake and cheesecake layered dessert cups without using an oven. This recipe uses a spiced cookie crust and a creamy filling.
Author:Ahazzam
Prep Time:20 min
Cook Time:0 min
Total Time:4 hr 20 min
Yield:6 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups gingersnap cookie crumbs
1/4 cup unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup finely shredded carrots, packed
1/4 cup heavy whipping cream
Optional: Extra cookie crumbs or chopped pecans for topping
Instructions
Prepare the crust: Mix the gingersnap crumbs and melted butter in a small bowl until combined.
Divide the crust mixture evenly among 6 small serving cups or jars, pressing it down lightly to form the base layer. Place the cups in the refrigerator while you prepare the filling.
Make the cheesecake filling: In a medium bowl, beat the softened cream cheese, powdered sugar, granulated sugar, vanilla extract, cinnamon, and nutmeg until smooth.
In a separate small bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
Fold in the shredded carrots gently.
Spoon or pipe the cheesecake mixture over the crust layer in each cup, dividing it evenly.
Cover the cups loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or until firm.
Before serving, top with extra cookie crumbs or chopped pecans if desired.
Notes
You can substitute graham cracker crumbs for gingersnaps if you prefer a milder crust flavor.
Ensure your cream cheese is fully softened to avoid lumps in the filling.
For easier layering, use a piping bag fitted with a large round tip for the cheesecake mixture.