No-Bake Carrot Cheesecake Recipe

Name: No-Bake Carrot Cheesecake
Prep time: 30 min
Total time: 750 min
Ingredients: 4 medium carrots (8 ounces), peeled and sliced into 1/2-inch thick pieces; 1 1/2 cups graham cracker crumbs; 1/2 cup unsweetened shredded coconut, toasted*; 4 tablespoons butter, melted; Pinch salt; 1 cup whipping cream; 2 (8 ounce) packages neufchatel cream cheese, softened; 1/2 cup powdered sugar; 1/4 cup brown sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; Candied pecans (optional); Sweetened Whipped Cream (optional)

Yields: 12 servings

Ingredients:

4 medium carrots, peeled and sliced into 1/2-inch thick pieces
1 1/2 cups graham cracker crumbs
1 cup unsweetened shredded coconut, toasted, plus more for garnish
6 tablespoons butter, melted
Pinch of salt
1 cup whipping cream
2 (8-ounce) packages cream cheese, softened
3/4 cup powdered sugar
6 tablespoons brown sugar, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Candied pecans for garnish (optional)
Sweetened whipped cream for garnish (optional)

Directions:

Start by gathering all of your ingredients.

In a saucepan, place the sliced carrots and cover them with water. Bring to a boil, then reduce the heat to a simmer and cover. Let the carrots cook for about 20 minutes or until they become tender. Drain the carrots, but save some of the cooking liquid. Transfer the cooked carrots to a blender and blend until smooth, adding the reserved liquid one tablespoon at a time to help achieve a smooth puree. Youll need about 1 cup of carrot puree. Chill it until ready to use.

For Microwave Cooking: Place the carrots and 1/4 cup of water in a microwave-safe casserole dish. Cover and microwave on high for 7 to 9 minutes, stirring once after 4 minutes. The carrots should be tender. Proceed to blend them as described above.

Next, prepare the crust. In a small bowl, mix the graham cracker crumbs, 1/2 cup of toasted coconut, melted butter, 2 tablespoons of brown sugar, and a pinch of salt. Press this mixture very firmly into the bottom of a 9-inch springform pan. Chill the crust while you prepare the filling.

To Toast the Coconut: Spread 1 cup of unsweetened coconut evenly in a shallow baking pan. Bake at 350F (180C) for 5 to 10 minutes, stirring occasionally to ensure even browning. Keep an eye on it to prevent burning.

In a separate bowl, whip the cream with an electric mixer until stiff peaks form. Set it aside.

In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, scraping down the sides of the bowl as needed. Add 1 cup of carrot puree, powdered sugar, and 4 tablespoons of the remaining brown sugar. Mix on medium-high speed until well combined. Then, add the vanilla extract, cinnamon, ginger, nutmeg, and salt. Continue beating until smooth.

Now, gently fold in the whipped cream with a spatula, being careful not to deflate it. Once combined, pour the filling into the prepared crust and spread it out evenly.

Cover the pie and chill it overnight to allow the flavors to meld.

For Serving: Before serving, top the pie with additional whipped cream, candied pecans, and the remaining toasted coconut for extra flavor and texture.

Sweetened Whipped Cream:

In a chilled mixing bowl, beat 1 cup of whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla with an electric mixer on medium speed until soft peaks form. Chill until ready to serve.

Nutrition (Per Serving):

Calories: 398
Total Fat: 32g (41% Daily Value)
Saturated Fat: 20g (100% Daily Value)
Cholesterol: 76mg (25% Daily Value)
Sodium: 265mg (12% Daily Value)
Total Carbohydrates: 26g (10% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 18g
Protein: 4g (9% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 74mg (6% Daily Value)
Iron: 1mg (5% Daily Value)
Potassium: 181mg (4% Daily Value)

No-Bake Carrot Cheesecake Recipe

The History and Origins of No-Bake Carrot Cheesecake

No-bake carrot cheesecake is a modern twist on two beloved desserts: the classic cheesecake and the traditional carrot cake. While cheesecake itself traces back to ancient Greece, carrot cake gained popularity in Europe during the Middle Ages when sugar was scarce and carrots were used as a natural sweetener. The fusion of these two desserts into a no-bake format emerged in the late 20th century, particularly in American home baking culture, as a convenient alternative that avoids lengthy oven baking while maintaining a rich, creamy texture.

Regional Characteristics

This dessert is primarily associated with American cuisine, particularly in regions where carrot cake is a holiday favorite, such as the Midwest and Northeast. Regional variations often include local nuts like pecans or walnuts, and coconut is frequently incorporated to add texture. Some southern recipes favor a spicier carrot filling, while northern versions lean toward a smoother, sweeter cream cheese base.

Differences from Similar Dishes

No-bake carrot cheesecake distinguishes itself from traditional baked carrot cake by its creamy texture and chilled preparation. Unlike carrot cake, which is dense and layered with frosting, this cheesecake has a smooth, mousse-like filling that highlights the natural sweetness of pureed carrots combined with cream cheese. Compared to classic no-bake cheesecakes, the addition of spices such as cinnamon, nutmeg, and ginger, along with carrots and coconut, gives it a unique flavor profile reminiscent of autumnal desserts.

Typical Serving Occasions

No-bake carrot cheesecake is often served during festive occasions, including Easter, Thanksgiving, and Christmas, when carrot-based desserts are traditionally enjoyed. It is also a popular choice for birthday celebrations and potlucks due to its ease of preparation and visually appealing presentation. Usually chilled overnight, it is served with garnishes like whipped cream, candied pecans, or toasted coconut to enhance its richness and decorative appeal.

Interesting Facts

The use of carrots in desserts dates back to the Middle Ages, when they were used as a substitute for sugar in European cakes.
No-bake cheesecakes gained popularity in the United States during the 1960s, when convenience and refrigeration-based desserts became widely favored.
Carrot cheesecake combines the health perception of vegetables with indulgent dessert flavors, making it a dessert that appeals to both taste and novelty.
Variations of this dessert are found worldwide, including versions with tropical ingredients like pineapple or coconut, showcasing its versatility.
Chilling the dessert rather than baking helps preserve the bright color and delicate flavor of the carrots, creating a visually striking dessert.

FAQ about No-Bake Carrot Cheesecake Recipe

The No-Bake Carrot Cheesecake should be stored in the refrigerator. It can be covered with plastic wrap or placed in an airtight container to maintain freshness. It should be consumed within 3 to 4 days for the best taste and texture.

Yes, you can freeze the No-Bake Carrot Cheesecake. Wrap it tightly in plastic wrap or aluminum foil and then place it in an airtight container or freezer-safe bag. When ready to eat, let it thaw in the refrigerator for a few hours before serving. However, the texture of the whipped cream topping may change after freezing.

Yes, you can substitute regular cream cheese for neufchatel cream cheese. The texture and taste of the cheesecake will be similar, but neufchatel cheese has less fat, so using regular cream cheese will result in a richer taste and texture.

If you don’t have a springform pan, you can use a regular pie dish or a round cake pan. Just make sure to line the pan with parchment paper for easy removal of the cheesecake once it's set. The cheesecake may be a bit harder to remove from the pan, but it will still be delicious!

Yes, you can make the crust without coconut. You can simply use graham cracker crumbs, butter, brown sugar, and a pinch of salt. The coconut adds a slight texture and flavor, but the cheesecake will still taste great without it.

Yes, the No-Bake Carrot Cheesecake can be made a day in advance. It actually benefits from sitting in the fridge overnight, as the flavors meld and the texture firms up. Just cover it well with plastic wrap or foil before refrigerating.

Yes, you can use different nuts for the garnish. Pecans are the traditional choice, but walnuts, almonds, or even pistachios would work well. Toasted nuts can also add an extra crunch and flavor to the cheesecake.

Yes, if you prefer not to use whipped cream, you can skip the topping. The cheesecake will still be delicious, though the whipped cream adds a light and fluffy texture that complements the richness of the filling.

You can substitute brown sugar with white granulated sugar if needed. For a closer match to the molasses flavor in brown sugar, you can also add a teaspoon of molasses to white sugar, or use coconut sugar for a more natural alternative.

Yes, you can use a food processor instead of a blender to make the carrot puree. Just make sure the carrots are cooked until soft, and process them until smooth. If the puree is too thick, add a little bit of the reserved cooking liquid to help blend it.

Comments

Samantha Robinson

10/16/2024 05:30:07 PM

This cheesecake was a hit with everyone! It's so creamy and indulgent, I'll definitely be making it again soon.

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