Orange Cheesecake Carrots
Prep Time
25 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 55 mins

Create cheesecakes shaped like carrots and topped with a chocolate candy stem for your Easter party.

Course: Dessert
Cuisine: American
Keyword: carrot shaped cheesecake, easter cheesecake
Servings: 12
Author: Beth
  • 40 vanilla wafers crushed into fine crumbs
  • 3 tablespoons butter melted
  • 3 8 ounce blocks cream cheese, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 pint sour cream
  • 1/3 cup freshly squeezed orange juice
  • 3/4 cup carrot juice
  • zest from 2 small oranges
  • 6 ounces green confectionery coating melted and poured into a squeeze bottle or zip top bag
  1. Preheat oven to 325 degrees F.
  2. Wrap two layers of heavy duty tin foil around bottom and sides of a 9 inch springform pan.
  3. Combine vanilla wafer crumbs and butter. Press into bottom of springform pan.
  4. Beat cream cheese on low for about a minute until smooth and free of lumps.
  5. Add sugar and beat until light and fluffy, add eggs one at a time and beat until creamy.
  6. Add sour cream, orange juice, carrot juice, and orange zest. Mix until just combined.
  7. Pour over cookie crust and bake in a water bath in a roasting pan for 70-75 minutes.
  8. Turn oven heat off and leave cheesecake in oven for 10-25 minutes until cheesecake looks set but not wet and still jiggles just slightly in the center.
  9. Remove from oven and allow to cool for 30 minutes in the roasting pan, then remove and allow to cool on a rack for an hour.
  10. Refrigerate for at least 8 hours.
  11. Pipe green candy coating carrot tops onto parchment paper lined baking sheets. Freeze for 3-4 minute until set.
  12. Cut cheesecake into 12 slices. Add three carrot tops to each slice and serve.