Carrot Cake Cheesecake (No-Bake)
This Carrot Cake Cheesecake is the most impressive no bake dessert for spring that tastes restaurant quality.
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Servings: 12 slices
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Ingredients
- 2 packages Biscoff Cookies (Crust)
- 6 tbsp melted butter (crust)
- 3 blocks softened cream cheese(24 oz)(filling)
- 2 tsp vanilla extract (filling)
- 1.5 cups powdered sugar (filling)
- 1.5 tsp cinnamon (filling)
- 1/4 tsp nutmeg (filling)
- 1/16 tsp cloves (filling)
- pinch of salt (filling)
- 8 oz cool whip (filling)
- 1.5 cups finely grated carrots (filling)
- 3/4 cups crushed praline pecans (filling)
- 4 tbsp softened butter (icing)
- 1/3 jar cookie butter 7 oz (icing)
- 4 oz softened cream cheese (icing)
- 1 tsp vanilla extract (icing)
- pinch of salt (icing)
- 1 cup powdered sugar (icing)
- 3 oz cool whip (icing)
- 2/3 jar cookie butter (Top)
- praline pecans (Top)
Instructions
- Crush one package of biscoff and add melted butter. Tamp down in 9" sprinform pan.
- Line pan with 2nd package biscoffs.(will have some left over)
- In a large bowl combine 3 blocks softened cream cheese, powdered sugar, and vanilla extract.
- Grate carrots finely and remove excess moisture by squeezing in a paper towel.
- Add carrots, cool whip, and spices, beat until smooth.
- Fold in crushed praline pecans.
- For the icing combine softened butter and cookie butter.
- Next add softened cream cheese, vanila extract, pinch of salt, and powdered sugar. Beat until smooth.
- Fold on 3 oz or so of cool whip, spread on top of filling.
- Melt remaining cookie butter in microwave and pour on top. Place praline pecans on and chill in fridge a few hours. Enjoy!
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