No Bake Carrot Cake Cheesecake Jars (with cottage cheese)
These Carrot Cake Cheesecake Jars are the perfect no-bake spring dessert made with layers of soft homemade carrot cake and creamy cottage cheese cheesecake filling. They’re naturally sweetened, easy to prep ahead, and taste like a lighter, fresher twist on classic carrot cake cheesecake.
If you’ve made any of my cheesecake jars before, you already know I’m obsessed, but these are such a fun variation because instead of using my traditional graham cracker or cookie-style crust base, these feature a soft, naturally sweetened homemade carrot cake layer that makes them feel extra special and seasonal. It gives them more of a true dessert-meets-breakfast-cake vibe while still keeping that creamy cheesecake texture everyone loves. And if you really want to take these over the top, finish them with a dollop of my homemade Coconut Whipped Cream.
These cheesecake jars are perfect treat for spring gatherings, weekend brunch, or meal prep when you want something sweet waiting in the fridge. And if you love carrot cake-inspired recipes, be sure to check out my other favorites like my No Bake Carrot Cake Bites and my Carrot Cake Chia Pudding. For even more fun no-bake dessert inspiration, browse through my full collection of cheesecake jar flavors.
How to Make
In a food processor, add dates, applesauce, maple syrup, and vanilla. Blend until smooth and sticky.
Add in almond flour, spices, salt, and grated carrots. Pulse until it forms a soft, slightly sticky dough.
Fold in chopped nuts and raisins.
Blend cottage cheese, Greek yogurt, maple syrup, and vanilla until completely smooth and creamy.
In small jars or glasses, add a layer of carrot cake mixture, then a thick layer of cheesecake. Repeat layers. Finish with toppings.
Tips and Tricks
- Squeeze excess moisture from your grated carrots well so the carrot cake layer doesn’t become too wet.
- If your dates feel dry or firm, soak them in warm water for 5–10 minutes before blending for easier processing.
- Blend the cheesecake layer until completely smooth, this makes all the difference for that true cheesecake texture.
- Chill assembled jars before serving if possible for the best layered texture and flavor.
- Add toppings right before serving so nuts stay crunchy and whipped cream stays fresh.
How to Serve and Store
Store assembled cheesecake jars covered in the refrigerator for up to 4 days. For best texture, wait to add toppings until just before serving. These are great for meal prep and taste even better after chilling overnight.
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If you make the Carrot Cake Cheesecake Jars, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
No Bake Carrot Cake Cheesecake Jars (with cottage cheese)
Ingredients
Carrot Cake Layer
- 1 cup finely grated carrots (packed, squeeze out excess moisture. Can also use pre-shredded carrots)
- 1 cup almond flour
- 6-8 Medjool dates (soak in hot water for 10 minutes if yours are dry )
- 1/4 cup unsweetened applesauce
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 tbsp tbsp chopped walnuts or pecans
- 2 tbsp raisins
Cottage Cheesecake Layer
- 1 cup cottage cheese (Good Culture for best texture)
- 1/2 cup Greek yogurt (Fage 0% but any works)
- 2-3 tbsp maple syrup (adjust to taste)
- 1 tsp vanilla extract
Optional Toppings
- Whipped cream
- Crushed walnuts or pecans
- Orange zest
- Coconut whipped cream
- Drizzle of maple syrup
Instructions
Make the carrot cake layer
- In a food processor, add dates, applesauce, maple syrup, and vanilla. Blend until smooth and sticky.
- Add in almond flour, spices, salt, and grated carrots. Pulse until it forms a soft, slightly sticky dough—should be scoopable, not dry!!
- Fold in chopped nuts and raisins last.
Make the cheesecake layer
- Clean out the food processor and add in the cottage cheese, Greek yogurt, maple syrup, and vanilla and blend until completely smooth and creamy. Note, you can use a blender for this step but it tends to make the cheesecake more watery than a food processor.
- Taste and adjust sweetness if needed.
Assemble the jars in small jars or glasses
- Add a layer of carrot cake mixture (press lightly). Use a paper towel to clean off the jar. Then add a thick layer of cheesecake
- Repeat layers and finish with desired toppings.
Notes
- You can use walnuts or pecans depending on preference.
- Adjust maple syrup in the cheesecake layer based on desired sweetness.
- These can be served immediately, but chilling helps the layers set beautifully.
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