Name: Dreamy No-Bake Carrot Cake Cheesecake
Prep time: 30 min
Total time: 12 h 30 min
Yield: 12
Cuisine: US
Ingredients: 4 medium carrots (8 ounces), peeled and sliced into 1/2-inch thick pieces; 1 1/2 cups graham cracker crumbs; 1/2 cup unsweetened shredded coconut, toasted; 4 tablespoons butter, melted; Pinch salt; 1 cup whipping cream; 2 (8 ounce) packages neufchatel cream cheese, softened; 1/2 cup powdered sugar; 1/4 cup brown sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; Candied pecans (optional); Sweetened Whipped Cream (optional)

Experience the blissful marriage of classic carrot cake and creamy cheesecake in this effortless no-bake creation. A buttery graham cracker crust cradles a luscious carrot-infused filling, crowned with billows of whipped cream, toasted coconut, and crunchy pecans. The perfect dessert for any occasion!

Follow The Directions

01

Step

1. Assemble your ingredients, ensuring everything is ready for the culinary adventure. (5 minutes)

02

Step

2. Prepare the Carrot Puree: Place carrots in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer, covered, until tender (approximately 20 minutes). Drain, reserving the cooking liquid. Transfer carrots to a blender and blend until smooth, adding reserved liquid, 1 tablespoon at a time, to achieve a 1 cup puree. Chill until needed. (30 minutes)

03

Step

3. Craft the Crust: In a bowl, combine graham cracker crumbs, toasted coconut, melted butter, brown sugar, and salt. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling. (15 minutes)

04

Step

4. Whip the Cream: Using an electric mixer, beat whipping cream until stiff peaks form. Set aside. (5 minutes)

05

Step

5. Prepare the Cream Cheese Base: In a large bowl, beat cream cheese until completely smooth and creamy, scraping the bowl as needed. (5 minutes)

06

Step

6. Infuse with Carrot Goodness: Add carrot puree, powdered sugar, and remaining brown sugar to the cream cheese. Beat until well combined, scraping the bowl. Incorporate vanilla, cinnamon, ginger, nutmeg, and salt; beat until smooth. (10 minutes)

07

Step

7. Gently Fold: Carefully fold in the whipped cream with a spatula until just combined, being mindful not to deflate the mixture. (5 minutes)

08

Step

8. Assemble and Chill: Pour the filling into the prepared crust, spreading evenly. Cover and chill overnight (or for at least 6 hours) to allow the cheesecake to set. (5 minutes)

09

Step

9. Garnish and Serve: Before serving, top with additional whipped cream, candied pecans, and toasted coconut for a delightful finishing touch. (5 minutes)

For an intensified flavor, toast the coconut in a dry skillet over medium heat until golden brown and fragrant.
Ensure the cream cheese is fully softened to prevent lumps in the final product.
Chilling the carrot puree and crust beforehand aids in a firmer set.
Feel free to adjust the spices according to your personal preference.
If you do not have a springform pan, you can use a regular pie dish. However, it will be more difficult to remove the cheesecake.
Neufchatel cream cheese has a lower fat content than regular cream cheese. If you can't find it, regular cream cheese will also work.