Mini Carrot Cake Cheesecakes made in a muffin pan are easy to make and are the perfect Easter cheesecake to serve for a crowd! These carrot cake cheesecake cupcakes have a graham cracker crust and a creamy carrot and spice cheesecake filling. 30 minutes total to prep and bake, then chill in the fridge until serving.
  • 10 graham crackers (1 & ½ cups graham cracker crumbs)
  • 4 tbsp unsalted butter, melted
  • 2 packages full cat cream cheese, 8 oz each, room temperature
  • ⅓ cup sugar
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ½ cup finely shredded carrots
  • 2 eggs
  • whipped cream
  • orange and green frosting for carrot
  1. CRUST
  2. Preheat the oven to 350º F.
  3. Line a regular sized muffin pan with 12 muffin liners.
  4. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.
  5. Put 1 tbsp plus 1 tsp of graham cracker crumbs in each muffin cup.
  6. Use a ⅓ cup (or similar) to press the crumbs down firmly into the pan.
  7. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
  9. In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 2 minutes.
  10. Beat in the vanilla extract, spices and shredded carrots.
  11. Beat in the eggs, one at a time.
  12. Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
  13. Bake for 18-21 minutes or until the center of the cheesecake is only slightly jiggly.
  14. Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
  15. To garnish: Place whipped cream in a piping bag fit with a wilton 1M piping tip, pipe whipped cream swirls on each of each cheesecake. Use a small amount of frosting (colored with orange and green food coloring) to draw mini carrots on top of the whipped cream.