One mini carrot cake cheesecake sitting in front of a plate of three cheesecakes.

Mini Carrot Cake Cheesecake Recipe

Mini carrot cake cheesecake is a delightful individual-sized dessert. This mini carrot cheesecake recipe is sure to impress everyone. The carrot cake bottom is moist and flavorful while the cheesecake top is rich and creamy.

One mini carrot cake cheesecake sitting in front of a plate of three cheesecakes.

 Two-in-one desserts are arguably the best kind of desserts! Haley here from If You Give a Blonde a Kitchen and today I’m sharing my mini carrot cake cheesecake recipe. The individual-sized desserts are bursting with flavor. From the moist carrot cake bottom to the rich cheesecake top, there’s a good chance you’ll want more than one carrot cake cheesecake.

Four mini carrot cake cheesecakes sitting on a rectangle plate.

This was my first time sharing a cheesecake and regular cake combo. The tricky part about this recipe was getting the layering technique just right. I didn’t want either cake to overwhelm the other. The 2:1 ratio turned out to be the perfect—two parts cheesecake and one part carrot cake. It only seemed natural that cheesecake and carrot cake would blend seamlessly together. After all, carrot cake is almost always topped with cream cheese frosting. Check out these carrot cupcakes, mini carrot cake whoopie pies or this classic carrot layer cake for more recipes featuring carrot cake and cream cheese frosting.

How to make mini carrot cake cheesecake

In a medium  bowl, beat together cream cheese and sugar on medium speed until smooth. Add eggs, vanilla and flour and mix. Scrape down the sides of the bowl and set aside.

In another medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In the bowl of a stand mixer, beat together sugars and vegetable oil until combined. Add the eggs and vanilla and mix until incorporated.

To assemble the cheesecake, line a cupcake tin with paper liners. Scoop one tablespoon of carrot cake batter into each liner and top with two tablespoons of the cheesecake mixture. Bake at 350 degrees for 22 minutes or until the edges are set and the centers are still slightly jiggly. Cool to room temperature and then refrigerate for 2 hours. Serve with whipped cream and a dash of cinnamon.

Mini Carrot Cake Cheesecakes

Tips for making mini cheesecakes

  • The easiest way to make individual-sized cheesecakes is to use a cupcake tin and liners.
  • Use a cookie scoop (or tablespoon) to measure the ingredients properly.
  • Gently pour the cheesecake filling layer on top of the carrot cake batter so the two don’t blend together too much.
  • The most difficult part is waiting for the carrot cake cheesecakes to cool and then chill in the refrigerator. It typically takes a few hours for cheesecake to chill, but it is worth the wait. It makes the cheesecake all the more creamy and delicious.
  • Once the mini cheesecakes are chilled, top each cheesecake with a dollop of whipped cream and a sprinkle of cinnamon. It adds a nice touch, especially when serving guests!

During the baking process, the two layers bind together and even create a little bit of a swirl in the center. The carrot cake bottom acts as a soft, flavorful crust for the rich cheesecake layer.

Mini Carrot Cake Cheesecakes

Mini Carrot Cake Cheesecakes

Mini carrot cake cheesecakes are the perfect dessert for Easter or when entertaining for friends. If you like this mini cheesecake recipe, check out more of my recipes on If You Give a Blonde a Kitchen!

Mini Carrot Cake Cheesecake

Yield: 36 mini cheesecakes
Prep Time:
15 mins
Cook Time:
22 mins
Cooling Time:
2 hrs
Total Time:
37 mins
 
Mini Carrot Cake Cheesecake is a dessert that the entire family will love! Homemade cheesecake filling is layered over a moist carrot cake.

Ingredients

For the Cheesecake filling

  • 2 cups cream cheese room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoons all-purpose flour

For the Carrot Cake filling

  • 1 1/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 pound shredded carrots (about 2 cups)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup vegetable oil (or canola oil)
  • whipped cream for garnish
  • ground cinnamon for garnish

Instructions

  1. Preheat oven to 350 F. Place paper liners in a cupcake tin and set aside.

  2. In a medium bowl, beat together cream cheese and sugar on medium speed until smooth, about 1 minute. Add eggs, vanilla and flour. Mix until light in color and texture, about 1 more minute. Scrape down the sides of the bowl if necessary. Set aside.

  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

  4. In the bowl of a stand mixer (or using a hand mixer), beat together granulated sugar, brown sugar and vegetable oil on medium speed until combined, about 1 minute. Add eggs and vanilla, and mix until incorporated, about 1 more minute. With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix just until combined, about 15 seconds. Stir in the shredded carrots by hand.

  5. To assemble, scoop one tablespoon of carrot cake batter into prepared cupcake liners. Top with two tablespoons of cheesecake mixture. Bake for 22 minutes or until the edges of the cheesecake are set and the centers are still slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours. Top with whipped cream and a dash of cinnamon. Serve chilled.

Nutrition Information

Calories: 149, Fat: 9g, Saturated Fat: 6g, Cholesterol: 37mg, Sodium: 101mg, Potassium: 58mg, Carbohydrates: 14g, Sugar: 10g, Protein: 2g, Vitamin A: 25.1%, Vitamin C: 0.5%, Calcium: 2.3%, Iron: 2.2%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Dessert
Cuisine: American
Keyword: carrot cake cheesecake, carrot cheesecake, mini cheesecakes
All images and text ©Spoonful of Flavor

If you try this recipe, don't forget to leave a review below or share a photo and tag @Spoonfulflavor on Instagram.

More recipes from If You Give a Blonde a Kitchen

Carrot Cake Cupcakes with Cream Cheese Frosting

Mini Carrot Cake Whoopie Pies

Carrot Zucchini Muffins

Carrot Zucchini Muffins

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