Individual Carrot Cake Cheesecakes


These little individual desserts, are sure to please guests of all ages at your springtime celebration! A classic carrot cake, topped with a creamy cheesecake layer, and darling springtime decorations! Happy Easter! ~Amy

Individual Carrot Cake Cheesecakes


1/2 cup+ 2 tbsp flour
1/2 tsp soda
1/2 tsp cinnamon
1/8 tsp salt
1 egg
3 tbsp oil
3 tbsp buttermilk
1/2 cup sugar
1/2 tsp vanilla
1/4 cup crushed pineapple
1/2 cup grated carrots
1/4 cup shredded coconut

Heat oven to 350 degrees
Place ramekins on baking sheet.

With an electric mixer, beat together eggs, oil, buttermilk, sugar, and vanilla, until well blended.

Add flour, soda, cinnamon, and salt. Mix well. Add carrots, pineapple, and coconut. Pour small amount in into ramekins.

Bake for 20-25 minutes, or until tops spring bake and are golden brown.
Cool completely.

Cheesecake layer:

16oz cream cheese, at room temperature
1/2 cup sugar
1 tsp vanilla
1/2 cup heavy cream

1 tbsp water
1 tsp unflavored gelatin

With an electric mixer, beat cream cheese until smooth. Add sugar and vanilla, beat on high. Add vanilla and cream, beat until light and fluffy.

In s small sauce pan, place water. Sprinkle with gelatin. Let it soften 2-3 minutes. Heat gelatin until it dissolves . With mixer on low, slowly add gelatin. When added beat on high to mix thoroughly. Spoon into prepared cakes. Cover and refrigerate for at least 2 hours, or overnight.
Optional garnish, shredded colored coconut, miniature Lindt bunnies, small jelly beans.

Makes 6 -8 servings

Recipe by Amy Richardson


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