Reversed Carrot Cakelets

Recipe by YummySmellsca
READY IN: 2hrs 50mins




  • Preheat oven to 375°F
  • In a small bowl, mix the gingersnap crumbs and butter until moist.
  • Press about 2 tbsp of the crumb mixture into the bottoms of 12 foil-lined muffin cups.
  • Bake 5 minutes, remove from the oven and set aside.
  • In a food processor, puree sugar and silken tofu.
  • Add lemon juice, lemon zest, vanilla and cream cheese, process until smooth.
  • Fill muffin cups 3/4 the way full.
  • Bake 17-20 minutes, until the top is set.
  • Cool in the muffin tin 25 minutes, then remove and set on a baking sheet.
  • Meanwhile, combine sugar and 1/3 cup carrot juice in a pot and bring to a simmer.
  • Whisk the tapioca starch in the remaining juice and add to the cooking mixture.
  • Simmer, stirring constantly, until the glaze thickens.
  • Stir in the honey, bring to bubbling then remove from heat.
  • Cool 20 minutes before using.
  • Divide raisins and coconut between the tops of each cooled cheesecake.
  • Spoon the thickened glaze overtop, allow to set.
  • Chill before serving.