Mini-cheesecakes are made the same way as regular cheesecakes. The crust is baked first, then filled and baked again. This crust is made of graham cracker crumbs and toasted pecans. Notes in the recipe below suggest using gingersnap cookies in place of graham crackers, if you’d like.
Since carrot cake most often has a cream cheese frosting, I felt these mini cheesecakes needed some too. It’s completely optional to add the icing, but it’s so good that way that I think you’ll like it!
I top the mini cheesecakes with Petite Marzipan Carrots. Stick a small mint leaf on there if you don’t feel like making the carrots (or leave them plain). The best part about the marzipan carrots though is that you can actually eat them! It’s amazing how much they look like real carrots. They’re cute little treats, and those marzipan carrots really make them perfect for Easter. If you’re preparing these for Easter, it’s best to make the cheesecakes the day before, then ice and decorate the day you plan to serve them.
The Best Easter Dessert Recipes:
Lemon Cheesecake Cake Carrot Cake Easter Bunny Coconut Tails Easter Grass Sugar Cookies Carrot Cake Cookies with Cream Cheese Frosting
