This Carrot Cake Cheesecake is the most impressive no bake dessert for spring that tastes restaurant quality. With minimal ingredients, anyone can master this treat without their oven!
This dessert is a combination of carrot cake, Biscoff, cheesecake and is a no-bake recipe! With no oven required, this dish is quick and easy. The creamy consistency, spiced flavor, and slightly crunchy texture all come together to create a delicious dessert great for any occasion.
This Carrot Cake Cheesecake the perfect spring treat! With Easter coming up and entertaining family and friends, this no-bake carrot cake cheesecake is a great choice. Desserts are a huge part of spring and summer gatherings, and you want something that will pair well with the weather and upcoming season! This classic carrot cake flavor with a cookie butter twist is exactly what everyone will love this spring! If you enjoy this recipe, some other delicious desserts are the lemon blueberry bars and the creamy cookie butter dip!
Why You’ll Love This Recipe
- No-bake and easy to assemble – simple and quick.
- Combines two fan favorite desserts – an interesting yet delicious combination.
- Great make-ahead dessert and a crowdpleaser – sure to impress friends and family.
Ingredients:
Crust:
- Biscoff Cookies – These will be used for the bottom and sides of the crust
- Melted Butter – Mixed with the crushed biscoff on the bottom crust holds it together and keeps it crispy.
Filling:
- Softened Cream Cheese – I put mine in lukewarm water for a speedier softening.
- Vanilla Extract – The perfect way to achieve that rich flavor.
- Powdered Sugar – Keeps the cheesecake soft and fluffy.
- Cinnamon -A carrot cake classic.
- Nutmeg – Another carrot cake staple.
- Cloves – These are small but mighty, you only need a little.
- Pinch of Salt – Adds just the right amount of balance.
- Cool Whip – This will be help set up the cheesecake filling.
- Finely Grated Carrots – Squeeze the moisture out with a towel before adding.
- Crushed Praline Pecans – You can make these whatever size you prefer!
Icing:
- Softened Butter – The softer the better, but don’t melt!
- Cookie Butter – This will add more rich biscoff flavor.
- Softened Cream Cheese – I put mine in lukewarm water for a speedier softening.
- Vanilla Extract – Keeps it sweet with a rich flavor.
- Pinch of Salt – This will balance out all the sugar.
- Powdered Sugar – Will make the icing sweet and smooth.
- Cool Whip – Gives a light and airy texture.
Topping:
- Cookie Butter – Finally topping off with more cookie deliciousness.
- Praline Pecans – Add these last as a nice topping to your masterpiece,
How To Make Carrot Cake Cheesecake:
1. Crush one package of biscoff cookies and add melted butter in the bag.
2. Pour in and tamp down in a 9″ springform pan.
3. Line pan with 2nd package of biscoff cookies.(will have some left over)
4. In a large bowl combine 3 blocks softened cream cheese, powdered sugar, and vanilla extract.
5. Grate carrots finely and remove excess moisture by squeezing in a paper towel.
6. Add carrots, cool whip, and spices, beat until smooth.
7. Fold in crushed praline pecans.
8. For the icing combine softened butter and cookie butter.
9. Next add softened cream cheese, vanilla extract, pinch of salt, and powdered sugar.
10. Beat until smooth.
11. Fold in 3 oz or so of cool whip, spread on top of filling.
12. Melt remaining cookie butter in microwave and pour on top.
13. Place praline pecans on top and chill in fridge a few hours. Enjoy!
Substitutions and Variations:
- Feel free to us Graham crackers instead of Biscoff cookies.
- Add nuts wherever you want for more crunch and variation.
- You can swap the cookies and cookie butter with a gluten-free option for allergy friendly enjoyment.
- Adding a caramel swirl on top will add more richness and introduces a beautiful caramel flavor.
- This recipe can be divided up as well to make mini cheesecakes!
Expert Tips:
- Finely grate your carrots and make sure to squeeze out all moisture to avoid a soupy filling.
- Use full-fat cream cheese to ensure it sets well and has a rich, stable texture.
- Chill your cheesecake thoroughly before serving for clean slices.
- Warm up your cookie butter before drizzling on for a smoother finish.
- Line the pan with parchment paper for easy removal.
What to Serve With Carrot Cake Cheesecake:
Since this dessert is so rich, it is filling on its own. However, some great accompaniments are ice-cream: vanilla, butter pecan, etc., a tall glass of cold milk, or even some coffee to balance the sweetness.
Storage:
This no bake carrot cake cheesecake can be stored if covered in the fridge for up to five days. You can also wrap the cheesecake and freeze it for up to 2 months. When you take it out of the freezer you can thaw it out in the fridge overnight. Just be careful because the Biscoff Cookies could get soggy over time.
Frequently Asked Questions:
Does no-bake cheesecake need gelatin? While it can be used for no bake cheesecake, it is not required for this recipe!
How long does it take to set? At least 4-6 hours in the fridge, but overnight refrigeration is recommended.
Can I freeze it? Yes! Just allow it to thaw in the fridge before eating.
What’s the best pan to use? A 9-inch or 8-inch non-stick springform pan is best!
More Easy Dessert Recipes To Try:
- No-Bake Turtle Cheesecake
- Biscoff Poke Cake
- No Bake Peanut Butter and Jelly Cheesecake
- Lemon Blueberry Cheesecake
Carrot Cake Cheesecake (No-Bake)
Video
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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