To make my cheesecake carrots, I simply used the same recipe, making one whole cheesecake instead of hearts. After the cheesecake was baked, cooled, and cut, I added some green candy coating carrot tops which look so much better than the edible grass.
Orange Cheesecake Carrots (makes 12)
40 vanilla wafers, crushed into fine crumbs
3 tablespoons butter, melted
Orange Cheesecake Filling:
3 (8 ounce) blocks cream cheese, softened
1 1/2 cups sugar
1 pint sour cream
1/3 cup orange juice
3/4 cup carrot juice
2 small oranges, zested
6 ounces green confectionery coating, melted
9 inch springform pan
heavy duty tin foil
zester (microplane grater)
squeeze-it decorating bottle or a small zip top bag
baking sheets lined with parchment paper (pans need to fit in freezer)
Preheat oven to 325 degrees.
Pour cheesecake filling over crust in springform pan.
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