No Bake Mini Carrot Cake Cheesecakes

No Bake Mini Carrot Cake Cheesecakes

Ingredients:

CRUST:
3/4C graham cracker crumbs (roughly 6 sheets)
1/2 Tbsp granulated sugar
2 Tbsp unsalted butter, melted
FILLING:
12oz cream cheese, softened
1/2C light brown sugar
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch cloves
1/4 tsp salt
1/3C carrots, finely grated
1 tsp unflavored gelatin
2 Tbsp water
FROSTING:
4oz cream cheese, softened
2 Tbsp unsalted butter, softened
2C powdered sugar
1/2 tsp vanilla extract
1 1/2-2 Tbsp milk
Directions:

Preheat oven to 350°F. Lightly grease a mini cheesecake pan with baking spray.
In a food processor, blend graham crackers into fine crumbs. Add sugar and butter, processing until combined and ingredients are moist. Divide mixture between prepared cheesecake cavities, adding a small cookie scoop per cavity. Press down to create a firm and even layer. Bake for 5 minutes. Allow crust to cool.
Meanwhile, dissolve gelatin in hot water. Allow to sit for 5 minutes.
In a large bowl or stand mixer, beat cream cheese until smooth and fluffy. Mix in brown sugar, salt and spices. Microwave gelatin for 15-20 seconds to soften, if necessary. Then, add gelatin and carrots to batter, mixing until combined well. Scrape bowl as needed. Mix until ingredients are just combined and no streaks remain. Divide filling evenly between cheesecake cavities using a pastry bag or medium cookie scoop.
Transfer pan to regrigerator to chill for 6-12 hours or overnight.
Prepare cream cheese frosting when ready to proceed. Beat together cream cheese with butter and vanilla. Mix in powdered sugar 1/2 cup at a time. Finally add enough milk for desired piping consistency.
Carefully remove cheesecakes from pan, removing pan disc from the crust. Top off with prepared cream cheese frosting, using a spoon or piping bag fit with desired tip. Dust with cinnamon.
Store cheesecakes in the refrigerator until ready to serve.