Carrot Cake Cheesecake Stuffed Puff Pastry Carrots

This shop has been compensated by Collective Bias, Inc. and ConAgra Brands. All opinions are mine alone. #SpringReddi #CollectiveBias

With Easter coming up these carrot shaped puffy pastry treats are seriously adorable and the best part, they are stuffed with carrot cake cheesecake! Get your deliciousness on with these over the top insanely delicious Easter treats!

Can I tell you just how much I love my job? No this time I’m not talking about my day job that I went to school for, for a bajillion years. Oh no I’m talking about my TKW job.  The one where I get to be free, creative and don’t have to think.  I can get my hands completely covered in orange food dye and don’t care. Yes that totally happened to me but it’s all good, nothing a little soap and water couldn’t take care of. It’s totally worth having a few orange fingertips as these are so delicious that honestly it took every ounce of restraint I had to not eat all of them before I finished the photo shoot.

Reddi-wip® is something that I have in my fridge at all time. Like I think it’s part of my wedding vows…’to have and to hold, to honor, love and cherish and to keep Reddi-wip® on hand at all time in the fridge’. LOL  If you remember I created a No Bake Coconut Key Lime Mini Cheesecake Pie a while back for them and when they were looking or Spring and Easter recipes I knew exactly what I wanted to make.

Growing up I loved my Mom’s homemade carrot cake. It wasn’t too sweet but it had flecks of pineapple, walnuts in it and topped with such a luscious cream cheese frosting. She always made it around Easter time. Now marrying Mr. Fantabulous he’s not too much of a cake eater but what he does love is cheesecake. So with that I decided to kind of merge my Mom’s carrot cake recipe with a no bake cheesecake recipe that he loves. And since it’s close to Easter it’s only befitting that these are in puff pastry in the shape of a carrot. Now if you’re like me you love new inspirations when it comes to baking.  While you’re saving this recipe, make sure you check out some of these awesome recipes inspirations here!

This recipe takes a little bit of planning only because when you make this no bake cheesecake you need to allow it to chill out and firm up in the fridge for a few hours before you pipe it into the carrot molds. One thing you’ll notice about this no bake cheesecake is that it doesn’t have heavy cream or whipped cream in it; instead it has gelatin. The difference between the gelatin no bake cheesecake mixture and the whipped cream one is that the latter doesn’t stay firm for more than a couple of days where the gelatin can hold its shape and not turn liquidy as fast.

Since I was out of gelatin I added that to my shopping cart while I was Walmart.  And while I was there I grabbed a few more bottles of Reddi-wip®. It’s always cold and always um… ready. *wink*

As I said you need to make the cheesecake mixture and let it chill out in the fridge for several hours. I actually made this the day before I made the carrot molds. However if you wanted to make them ahead of time you most certainly can.  Just keep them in an air tight container.

Now to make the carrot molds it’s pretty easy but it takes patience to make them. Roll out the pastry dough to a 12×12″ square and cut it into 12 – 1″ strips.  Roll each strip up into rope and then wrap it around the greased mold. This is the part where it takes patience. Now keep in mind when you do roll them up, don’t pull the dough super tight. You want it to stick to the mold and overlap but remember if you pull it too tight when it bakes it’ll end separating.

Next, I tried this two- ways, painting them before I baked them with the orange food coloring and then painting them afterwards – I actually preferred the painting afterwards. I found that when I painted the dough before baking the carrot colors got darker than and almost zebra streaked. While super cool, it wasn’t full on carrot colors. HOWEVER then I remembered…not all carrots are orange!  SCORE!

Once the shells are cooled place the firm cheesecake mixture into a piping bag and pipe some into the molds.  To make the carrot greens I could have used parsley or an herb but I didn’t want to alter the carrot cake cheesecake flavor. That’s when I thought about using Easter licorice grass.  What I did buy was string licorice, cut the green into 2″ strips and then to keep it all together keep I took another long piece of licorice and tied the strips together. I then just stuck the ‘knot’ into the cheesecake mixture and to finish it off a spray of Reddi-wip®  (but only put that on when you’re ready to serve!).

This recipe is one that, if I had kids, I would totally make this with them and make this a family tradition – kind of like dying Easter eggs.  These are super adorable and so unbelievably delicious. How do I know?  Um, well do you see the tray above of the 4 carrots on it?  Yeah, I ate all 4 in a single day.  Well okay Mr. Fantabulous had a bite of one.  LOL  It’s funny as he took his bite he stopped mid-chew and said “what is this?  Is it cheesecake or carrot cake?”  I smiled and said “Wait?  It’s a carrot cake cheesecake???  How’d you do that?”  I just smiled and said “Magic!”  LOL

This is one of those desserts that you will be proud to serve on Easter Sunday either as a snack or as the main dessert.  It’s super fun and so delicious!

Now while you’re making this recipe check out more recipe inspirations here!

Print

 

Save

Save

Save

Save