Mini Carrot Cheesecakes

Cooking Times

Ready in: 3 - 8 hours
Prep time: 30 minutes
Cook time: 15 minutes
Serves: 24


  • 1/2 cup Cal-Organic Shredded Carrots
  • 1/2 cup graham cracker crumbs
  • 3 tbsp. unsalted butter, melted
  • 1 1/2 tbsp. sugar
  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 tsp. ginger
  • 1/2 tsp. vanilla extract
  • 1/2 cup whipped cream topping
  • 4 tbsp. finely grated Cal-Organic Bunch Carrots


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a bowl, combine graham cracker crumbs, melted butter, sugar and 2 tablespoons of grated carrots, then mix together with a fork. Spoon about a teaspoon of the mixture into 24 greased mini cupcake molds. Evenly distribute the mixture to fill all 24 molds and press with your fingers to create a crust.
  3. In a large bowl, combine the cream cheese, sugar, egg, ginger and vanilla extract. Mix with an electric hand mixer until well combined and creamy. Fold in 1/2 cup shredded carrots. Spoon the mixture evenly over the crusts in all 24 of the mini cupcake molds.
  4. Bake for 15 minutes. Allow to cool slightly and then refrigerate in the molds.
  5. After at least 2 hours or up to 8 hours, remove the cheesecakes from the molds with a small offset spatula. Garnish each with a dollop of whipped cream and finely grated carrots, then serve.
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12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.