Mini Carrot Cheesecakes
Looking for a Homemade Dessert Idea? These Mini Carrot Cheesecakes are sure to impress! 
Serve them at your next gathering and watch them disappear in no time!
Recipe
Ingredients:
1 cup graham cracker crumbs
1 cup shredded carrots
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
16 oz cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
Caramel sauce, for drizzling
Directions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of each muffin cup.
In another bowl, mix the shredded carrots, brown sugar, cinnamon, and nutmeg.
In a separate bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Fold the carrot mixture into the cream cheese mixture until evenly distributed.
Spoon the cheesecake mixture over the graham cracker crust in each muffin cup, filling almost to the top.
Bake for 20-25 minutes, or until the cheesecakes are set but slightly jiggly in the center.
Allow the cheesecakes to cool in the muffin tin for 15 minutes, then transfer to a wire rack to cool completely.
Once cooled, drizzle caramel sauce over the top of each cheesecake.
Refrigerate for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 45 minutes
Kcal: 250 kcal | Servings: 12 servings