Easy Carrot Cheesecake – A No Bake Eggless Healthy Dessert
“What does a Cheesecake remind you?” To me it conjures the feeling of digging into soft snowy mountain, a refreshing dessert you really don’t want anyone to tell you about how much cream cheese, ricotta and quark has gone into making it. Just dig..eat..and repeat.
I am not much of a cream fan and try to replace the same in all my cooking & baking for good and also avoid gelatin in my recipes if the food is for the consumption of my family. Somehow Gelatin makes me feel unnatural, but it surely firms up the filling making it stand stiff and help cheesecake look more professional with perfect cheesy slices. This recipe is devoid of gelatin hence the filling is slightly semi solid.
Incessant rain is a blessing on holidays, for after a long time we all spent time together playing indoor games and eating home cooked food. A hearty one pot meal –Veggie pot pie and then came dessert time, “a cheesecake it is” said my son. I raided my refrigerator for some fruits and got these lovely orange colored carrots instead. I was a bit skeptical using a vegetable for cheesecake, but was sure that me and hubby would somehow finish it.
I made individual servings for this recipe in small pie dishes for each one of us, with no gelatin and very less cream. And to my surprise carrots proved to be a match made in heaven for this delightful cheesecake. The dessert with fresh cottage cheese and sweet carrots has a refreshingly delightful taste in every bite.
For the filling
- 1 cup grated boiled carrots
- 1 cup fresh cottage cheese
- 1/2 cup brown sugar
- 2 tbsp. fresh cream
- 1 tsp. cardamom powder
For the base;
- 12 digestive biscuits
- 2 tbsp. butter
- 1/2 tsp. cinnamon powder
- A little milk if required
Method; Wash and peel two large carrots. Chop the head and the bottom part. Steam the carrots in a pressure cooker or in a microwave oven with jut 2 tsp. of water.
Take out and mash it slightly.
Make fresh cottage cheese (paneer) with 1/2 liter of milk as explained here.
Take the cream in a small bowl and beat it with a beater till it forms soft peaks.
Blend the mashed carrots, cottage cheese, brown sugar and the cardamom powder in a blender to make a coarse paste. (I avoided this step, as I like crumble cheesecake with bits of veggies and cottage cheese).
Add the beaten cream in the carrot mixture and fold it lightly.
Put all the digestive biscuits (I took Mc Vities for this recipe, you can take Marie biscuits also) in a zip lock bag and beat it with a rolling pin to make a fine powder of it. Add cinnamon powder and butter in it and rub it with fingers to incorporate the whole mixture. If you feel the mix is slightly dry and may not form a firm base, add a tsp. or more of milk to it and mix again.
Take small baking round tins and line them with a butter paper and grease it with oil. Spread the biscuit base in each mould and press it lightly to form a thin base at the bottom of the dish.
Fill the prepared carrot filling in each mould.
Refrigerate the moulds for about 4-5 hours till the filling is set.
Look at those crumbs of cottage cheese and orange carrot bits peeping through this scrumptious cheesecake.
These mini versions of cheesecake is a real treat, with lots of crunchy base to bite upon.
Serve chilled Carrot cheesecake as a refreshing & healthy dessert…well except that small amount of cream in it, this recipe is a healthier version of traditional cheesecake. You could eve avoid the cream and replace it with gelatin as a setting agent and indulge in it guilt free.
- Add a tbsp of gelatin mixed in warm water to get firm cheesecake filling.
- Add condensed milk in place of brown sugar for a rich texture and taste.
- Increase the amount of cream to make it more rich. More whipped cream will also give a firm texture to the cheesecake.
- Replace the carrots with strawberries or any other seasonal fruit of your choice in the recipe.