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In a mixing bowl, beat together the cream cheese, sugar, vanilla extract, pumpkin pie spice and salt until fluffy.
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With speed settings on low, slowly mix in the carrot juice.
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Once well combined, fold in the 2 cups of whipped topping with a spatula.
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Spread carrot cheesecake filling in mini graham cracker crusts.
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Refrigerate at least 4 hours or up to 1 day.
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When ready to serve, top mini carrot cheesecakes with caramel sauce, whipped cream and pecans.