Perfect for springtime gatherings, this mashup dessert starts with a spiced shortbread crust, continues with a carrot juice curd filling that tastes just like carrot cake and finishes with a no-bake cheesecake on top. These colorful, layered bars are topped off with a quick walnut crumble made right in the microwave!
| Level: | Intermediate |
| Total: | 9 hr |
| Active: | 1 hr |
| Yield: | 16 bars |
Ingredients
- Nonstick cooking spray, for the pan
- 2 cups all-purpose flour (see Cook’s Note)
- 1 stick (8 tablespoons) cold unsalted butter, diced
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 cup plus 2 tablespoons granulated sugar
- 3 tablespoons confectioners’ sugar
- 4 large eggs plus 1 yolk
- 1/4 cup all-purpose flour
- Pinch of kosher salt
- 2/3 cup carrot juice
- 2 tablespoons unsalted butter
- 3 tablespoons roughly chopped walnuts
- 2 tablespoons packed light brown sugar
- 2 tablespoons old-fashioned rolled oats
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/3 cup heavy cream
- 12 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon sour cream
- 1 teaspoon pure vanilla extract
Instructions
- For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
- Add the flour, butter, confectioners’ sugar, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together.
- Press the dough into the bottom of the prepared pan and prick all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes.
- For the carrot juice curd filling: While the crust is baking, whisk the granulated sugar, confectioners’ sugar, whole eggs and yolk in a large bowl until smooth and combined. Whisk in the flour and salt, then the carrot juice; whisk until thoroughly combined. While the crust is still hot, pour the curd over it.
- Return the pan to the oven and bake until the curd is set (a small part in the center may still be a little jiggly) and looks relatively dry on top, about 30 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
- For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is firm, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
- For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
- Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
- Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
- Just before serving, cut into squares, sprinkle the walnut crumble on top and serve cold.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 377 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 6 g |
| Cholesterol | 105 mg |
| Sodium | 152 mg |
Reviews
This recipe was disappointing. The crust was too thick and not very tasty at all. A graham cracker crust would have worked out better.
Delicious! Made this to challenge myself and it came out so good! Was a huge hit on Easter!
This recipe is not worth the trouble! The crust turned out awful. I spent $6 dollars on carrot juice for it to end up tasting like a pumpkin cheesecake. Easter dessert fail
Both of these reviews are totally worthless. If you can’t be bothered to explain your rating, please stop posting.