This Carrot Cheesecake is a sweet Easter dessert with an Oreo crust, creamy cheesecake, candy melts, and sugar sprinkles.
Easter Carrot Cheesecake
This adorable dessert is made to look like an Easter bunny carrot. It is super simple to put together and only had a few ingredients. The crunchy and sweet crust compliments the smooth and creamy center. This is such an eye-catching recipe and is perfect for any Easter event.
Key Ingredients You’ll Need
- Oreos: I like to use regular Oreos, but any will work when combined with butter to make the crust.
- Cream cheese: You will combine this with the sugar, vanilla, and egg to make the filling.
- Orange Food Coloring: You will need this color along with orange and green candy melts, and orange and green sugar sprinkles.
How To Make Carrot Cheesecake
Set the oven to 325 degrees. Crush up 1 1/2 cups of Oreos in a food processor or ziplock bag. Add the crumbs and butter into a large bowl and combine. Use the non-stick baking spray to grease an 8 or 9-inch springform pan. Add the prepared crumbs into the pan and evenly press down to form the crust.
- Add the cream cheese, sugar, and vanilla into a separate large bowl and combine with a hand mixer. Put in the orange food coloring until the desired color is reached. Put in the eggs and combine carefully until fully incorporated. Add the mixture to the prepared crust and spread it out evenly. Place the pan into the oven for 55 minutes at 325 degrees. Loosen the cheesecake by running a knife along the rim. Put into the fridge for 4 hours to chill. Once ready, slice it into 8 pieces after taking it out of the pan.
- Add the green candy melts into a heat-safe bowl and melt in the microwave in 30-second intervals until smooth. Put the melted chocolate into a small bag and cut the tip of the corner off. Use parchment paper to line a baking sheet and use the prepared green chocolate to make stems. You can look at the pictures for reference and make as many V’s as you want. Make sure to make extras just in case any breaks. Add sprinkles on top as an option before the chocolate hardens.
- Add the orange candy melts into a heat-safe bowl and melt in the microwave in 30-second intervals until smooth. Put the melted chocolate into a small bag and cut the tip of the corner off and make sure the hole is a bit smaller this time. Put the slices of cheesecake on a sheet of parchment paper and begin adding the melted chocolate on top in a zig-zag pattern. Optional to add sprinkles before the chocolate hardens. Use a bit of the melted chocolate and place a small amount on the top center of the cheesecake. Then, grab your premade stems and stick them on. Allow the chocolate to completely harden. Serve and enjoy!
Variations For Carrot Cheesecake
You can make this dessert in many different ways and no matter what it will be incredible.
- Try a different crust flavor with golden or red velvet oreo crumbs.
- A traditional carrot is orange, but you can try using different colors.
- Instead of vanilla extract, try a different flavor.
Tips & Tricks
- I love topping this cheesecake with sprinkles or little carrot candies.
- If you want this recipe to be an even brighter orange, just add some red food coloring into the orange and mix.
- Place leftovers in an airtight container for the best storage method. Any leftovers should be stored in the fridge or freezer.
More Easter Recipes:
- Preheat oven to 325 degrees. Crush up Oreos until you get 1 1/2 cups of crumbs. Either crush in a food processor or crush in a zip lock bag. In a large bowl combine the crumbs and butter and mix until everything is combined. Spray an 8 or 9-inch Springform pan and press down the cookie crumbs as evenly as you can get.
- In another large bowl combine cream cheese, sugar, and vanilla and beat with a hand mixer until well combined. Add orange food coloring (until your desired shade of orange) and add the eggs, mix carefully until everything is well mixed and the desired color. Pour the cream cheese mixture onto the crust in the pan evenly.
- Bake at 325 degrees for 55 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake when done. Refrigerate the cake for 4 hours. Cut the cheesecake into 8 slices after removing the springform. In a microwave-safe bowl melt the green candy melts 30 seconds at a time until melted, stirring every 30 seconds.
- Scoop the green melted candy into a small zip lock bag and cut the bottom tip of the bag off. On a tray lined with parchment paper, begin piping the stems on the paper, as many V’s as you’d like. ( make extra in case some break) (Optional, if you’d like sprinkles, sprinkle instantly after you pipe the stems before it gets hard.)
- In another microwave-safe bowl, melt the orange candy melts 30 seconds at a time until melted stirring every 30 seconds. Scoop the orange melted candy into a small zip lock bag and cut the bottom tip of the bag off making a smaller hole this time. Place the cheesecake slices on parchment paper and drizzle the orange over the cheesecake in a zig-zag motion. (Optional, sprinkle with sprinkles instantly after drizzling the orange melts)
- Squeeze a little amount in the middle at the top of the cheesecake, grab a stem (break off any excess candy drizzle), and place it on the candy melt dot. Let sit until all candy melt drizzles are hard and serve and enjoy!