Carrot Cake No Bake Cheesecake
Carrot Cake No Bake Cheesecake. Two of your favorite desserts in one! The typical ground graham cracker crust won’t do for this Easter inspired cheesecake. No….instead the crust is carrot cake topped a fluffy no bake cheesecake filling and an airy homemade whipped cream. Three layers of Easter Dessert perfection. CALLING ALL HOSTESSES….Scroll down to see how you can make this delicious dessert ahead of time!
The Carrot Cake Layer
So Let’s Talk Cheesecake
Carrot Cake Crust
HOW TO FREEZE CARROT CAKE NO BAKE CHEESECAKE
Not only is this cheesecake delicious but it can also be FROZEN!
- The Slice Method: Go ahead and slice the cheesecake in serving pieces. Cut small pieces of wax or parchment paper (the size of the slice) and place between each slice, cover with a tight fitting lid. Take out pieces as you need them. Place in the refrigerator the night before to thaw.
- The Whole Cake Method: Place the whole cake in a container with a tight fitting lid. Place in the refrigerator the night before to thaw.
How to Slice Cheesecake
Before slicing hold you knife under hot water—this makes slicing a cheesecake a lot easier
MORE NO BAKE CHEESECAKE RECIPES
- APPLE PIE CHEESECAKE FILLED CONES
- STRAWBERRY CHEESECAKE DIP
- STRAWBERRY LEMONADE CHEESECAKE SANDWICH COOKIES
- PEACH CHEESECAKE DIP
- PEACHES AND CREAM TART
- CRANBERRY CHEESECAKE FILLED CHOCOLATES
Carrot Cake No Bake Cheesecake
Combine two of your favorite desserts into one amazing Easter Treat!
Ingredients
For the Carrot Cake Layer:
- ¾ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup crushed pineapple, drained
- 1 cup shredded carrots (I used store bought)
- ½ cup shredded sweetened coconut
- ½ cup walnuts, chopped
For the No Bake Cheesecake Filling:
- 2 ( 8 ounce) packages cream cheese, softened
- 2 cups powdered sugar
- 1 recipe Vanilla Sweet Whipped Cream (see below for link)
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- OPTIONAL: Sugar Sprinkles
Instructions
For the Carrot Cake Layer:
Preheat oven to 350°. Spray a 9-inch springform pan with nonstick cooking spray.
In a medium mixing bowl add the oil, sugar, eggs and vanilla. Mix 3 minutes. While the mixer is going, in a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg and ginger. Pour into sugar mixture and beat until just combined. Stir in the pineapple, carrots, coconut and nuts until combined. Pour into the prepared pan. Use an offset spatula and spread batter evenly. Bake 30-34 minutes or until a toothpick inserted into the center comes out clean. Set on a wire cooling rack to cool completely. Once crust is completely cooled, run a knife around the edges and release the side. DO NOT REMOVE THE RING. Cut pieces of parchment paper into 2 (4 inch) tall strips. With the side released tuck the strips around the crust. Close the side and set aside.
For the No Bake Cheesecake Filling:
In a large mixing bowl add the cream cheese and powdered sugar. Mix until light and fluffy (about 3 minutes). Transfer to an extra large bowl. Follow instructions for how to make the sweet vanilla whipped cream (below link). Once the whipped cream is made, add half to the cream cheese mixture. Fold in and then add the remaining whipped cream. Fold in. Pour into the prepared pan with the baked crust. Use an offset spatula to even out the top. Refrigerate at least 2 hours preferably 4 hours. Remove the ring and the parchment paper.
For the Sweet Vanilla Whipped Cream:
Click here for the recipe---->>>>SWEET VANILLA WHIPPED CREAM. Once the whipped cream is made follow the directions above (no bake cheesecake filling).
For the Whipped Cream Topping:
Place a mixing bowl and whisk attachment in the freezer for 15 minutes. Add the heavy cream, vanilla extract, and powdered sugar. Start on low until the cream starts to thicken (making sure to scrap down the sides). Once the cream starts to thicken turn the mixer on high. Whip until stiff peaks form. DO NOT OVER BEAT. Spoon onto the top of the cheesecake, evenly spread or with the tip of an offset spatula, make a spiral and add optional sugar sprinkles. Refrigerate until ready to serve, OR place in a freezer safe container with an airtight lid and freeze. Defrost in the refrigerator overnight.
ENJOY!
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Oh my goodness, this carrot cake cheesecake, looks so good.
Thanks Terri! It’s delicious! I have one in the freezer waiting for Easter.
Can you use a carrot cake in a box for this recipe
Hi Willie, I would be afraid of the boxed cake not being dense enough to hold the two other layers (no bake cheesecake and whipped cream) Typically cakes made from a mix are light and airy. The carrot cake layer in this recipe is dense.