A creamy, spiced cheesecake layered over a buttery carrot cake crust—this no-bake dessert is rich, light, and full of cozy flavors without ever touching the oven!
Origin No-Bake Carrot Cheesecake
This modern twist combines the warmth of classic carrot cake with the smooth decadence of cheesecake. Perfect for spring celebrations or anytime you want carrot cake without the baking fuss.
What I Love About This Recipe
It’s velvety and refreshing with just the right amount of spice. I love the texture contrast—crunchy crust, creamy top—and it’s so easy to make ahead. The perfect dessert for carrot cake lovers who crave something chill!
Also Read : Japanese Egg
No-Bake Carrot Cheesecake
4
servings30
minutes35
minutes280
kcalIngredients
1½ cups crushed spiced cookies or graham crackers
½ cup finely grated carrots
¼ cup melted butter
1 cup cream cheese (softened)
½ cup ricotta or whipped topping (optional for lightness)
⅓ cup powdered sugar (or to taste)
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
2 tbsp lemon juice
Optional: ¼ cup crushed pineapple (drained)
Directions
- Mix cookie crumbs, carrots, and melted butter. Press into a lined 8×8-inch pan. Chill while making the filling.
- In a bowl, beat cream cheese, ricotta (if using), and powdered sugar until smooth.
- Add vanilla, spices, lemon juice, and pineapple (if using). Mix until creamy.
- Spread filling over the crust and smooth the top.
- Refrigerate at least 4 hours or until firm.
- Slice into bars and serve chilled.
Notes
- or extra flavor, toast the crust crumbs first.
- Add chopped nuts or shredded coconut for texture.
- Keeps well in the fridge for up to 4 days.
