Two of your favorite desserts in one! Combining the flavors of carrot cake and cheesecake. The typical ground graham cracker crust won’t do for this Easter inspired cheesecake. No….instead of using graham crackers 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!

How to Make Carrot Cake No Bake Cheesecake

When you combine your favorite carrot cake recipe with a light and fluffy no bake cheesecake. You’ve created the perfect Springtime dessert.

CREAMY NO BAKE CHEESE CAKE CARROT CAKE INGREDIENT LIST-full recipe below in recipe card

MOIST 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

SWEET VANILLA WHIPPED CREAM INGREDIENT LIST-to be incorporated into the cheesecake layer

NOTE: YOU CAN THIS AS A SUBSTITUTE 16 ounces of frozen whipped topping (cool whip)

• 2 cups heavy cream
• 1 teaspoon vanilla paste or extract
• 1 cup powdered sugar

NO BAKE CREAMY CHEESECAKE LAYER INGREDIENT LIST

• 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

SWEET VANILLA WHIPPED CREAM TOPPING INGREDIENT LIST

NOTE: YOU CAN THIS AS A SUBSTITUTE 8 ounces of frozen whipped topping (cool whip)

• 1 cup heavy cream
• ½ teaspoon vanilla paste or extract
• ½ cup powdered sugar

DELICIOUS CARROT CAKE LAYER INSTRUCTIONS

1. Preheat oven to 350°. Spray a 9-inch springform pan with nonstick cooking spray.
2. In a medium mixing bowl add the oil, sugar, eggs and vanilla.
3. Mix 3 minutes. While the mixer is going, in a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg and ginger.
4. Pour into sugar mixture and beat until just combined.
5. Stir in the pineapple, grated carrots, coconut and nuts until combined. Pour carrot cake batter into the prepared pan. Use an offset spatula and spread batter evenly.
6. Bake 30-34 minutes or until a toothpick inserted into the center comes out clean. Set on a wire cooling rack to cool completely.
7. 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.

HOMEMADE WHIPPED CREAM INSTRUCTIONS

1. Place a mixing bowl and whisk attachment in the freezer 15 minutes.
2. Add the heavy cream, vanilla ,and sugar to the cold bowl.
3. Start on low until the cream starts to thicken (making sure to scrape down the sides). Once the cream starts to thicken turn the mixer on high. Whip until stiff peaks form.
4. DO NOT OVER BEAT.

LIGHT AND FLUFFY NO BAKE CHEESECAKE LAYER INSTRUCTIONS

1. In a large mixing bowl add the cream cheese and powdered sugar.
2. Mix until light and fluffy (about 3 minutes). Transfer to an extra large bowl.
3. Follow instructions for how to make the sweet vanilla whipped cream. Once the whipped cream is made, add half to the cream cheese mixture.
4. Fold in and then add the remaining whipped cream. Fold in. Pour cheesecake mixture 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.
5. Remove the ring and the parchment paper.

HOMEMADE WHIPPED CREAM TOPPING INSTRUCTIONS

1. Place a mixing bowl and whisk attachment in the freezer for 15 minutes.
2. Add the heavy cream, vanilla extract, and powdered sugar.
3. Start on low until the cream starts to thicken (making sure to scrap down the sides).
4. Once the cream starts to thicken turn the mixer on high.
5. 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.
6. Refrigerate until ready to serve, OR place in a freezer safe container with an airtight lid and freeze. Defrost in the refrigerator overnight.

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

• BANANA BREAD NO BAKE CHEESECAKE
• STRAWBERRY CHEESECAKE DIP
• NO BAKE COOKIE BUTTER CHEESECAKE CUPS
• NO BAKE STRAWBERRY CHEESECAKE
• PEACHES AND CREAM TART
• CRANBERRY CHEESECAKE FILLED CHOCOLATES

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