These mini cheesecakes are a fun and elegant twist on two beloved desserts. They’re ideal for portion control, easy to serve, and don’t require slicing like a traditional cake. The combination of carrot cake and cheesecake is a crowd-pleaser, offering the best of both worlds—spiced, moist cake and velvety smooth creaminess. Plus, they’re freezer-friendly and great for making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Finely grated carrots
All-purpose flour
Granulated sugar
Brown sugar
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Eggs
Vegetable oil
Vanilla extract
Cream cheese
Sour cream
Powdered sugar
Optional: chopped walnuts or pecans
Directions
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, mix the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
Fold in the grated carrots and optional nuts.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Spoon about 1 to 2 tablespoons of carrot cake batter into each cupcake liner, filling them about halfway.
Bake for 10–12 minutes, just until the tops are set but not fully cooked.
Meanwhile, beat the cream cheese, sour cream, powdered sugar, egg, and vanilla extract until smooth and creamy.
Carefully spoon the cheesecake mixture over the partially baked carrot cake base, filling the liners nearly to the top.
Return the muffin tin to the oven and bake for another 15–18 minutes, or until the cheesecake is set and slightly firm in the center.
Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack.
Chill in the refrigerator for at least 2 hours before serving.
Servings and timing
This recipe makes approximately 12 mini cheesecakes. Preparation time: 20 minutes Baking time: 25–30 minutes Cooling and chilling time: 2 hours 30 minutes Total time: About 3 hours 15 minutes
Variations
Add crushed pineapple or shredded coconut to the carrot cake batter for extra moisture and flavor.
Use a graham cracker crust instead of carrot cake base for a more traditional cheesecake feel.
Swap sour cream for Greek yogurt in the cheesecake layer.
Top with a swirl of cream cheese frosting or caramel drizzle for a richer finish.
Add raisins or chopped dates to the carrot cake layer for natural sweetness.
Storage/Reheating
Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They can be frozen for up to 2 months; thaw overnight in the fridge before serving. Do not microwave to reheat—serve chilled or let them sit at room temperature for 10–15 minutes before enjoying.
FAQs
Can I make these mini cheesecakes ahead of time?
Yes, they are perfect for making a day or two ahead. Store in the fridge until ready to serve.
Do I need to use cupcake liners?
Cupcake liners are recommended for easy removal and serving, but you can also grease the pan well if you prefer.
Can I use store-bought carrot cake mix?
For best flavor and texture, homemade batter is recommended, but you can use a mix for convenience.
What kind of cream cheese should I use?
Use full-fat block cream cheese for the best texture and richness—avoid whipped or spreadable types.
How can I tell when the cheesecake layer is done?
The center should be set but still slightly jiggly. It will firm up as it cools.
Can I add a crust layer?
Yes, press a graham cracker or cookie crust into the bottom of the liners before adding the carrot cake batter.
Are these freezer-friendly?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Can I make them in a mini muffin tin?
Yes, reduce the baking time and check frequently to avoid overbaking.
What toppings go well with these?
Whipped cream, cream cheese frosting, chopped nuts, or a dusting of cinnamon all pair beautifully.
Conclusion
Mini Carrot Cake Cheesecakes are a delicious fusion of two classic desserts, offering a perfectly spiced carrot cake base topped with rich and creamy cheesecake. They’re easy to make, freezer-friendly, and ideal for sharing. Whether you’re hosting a party, preparing for a holiday, or just want a sweet treat in small portions, these minis will surely impress.
Mini Carrot Cake Cheesecakes combine moist, spiced carrot cake with creamy cheesecake in a convenient cupcake-sized dessert. Perfect for holidays, parties, or anytime you want a sweet and elegant treat in individual portions.
Ingredients
1 cup finely grated carrots
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans (optional)
Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup sour cream
1/4 cup powdered sugar
1 egg
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, mix the egg, granulated sugar, brown sugar, oil, and vanilla until well combined.
Fold in grated carrots and optional nuts.
Gradually mix dry ingredients into wet ingredients until just combined.
Spoon 1–2 tablespoons of carrot cake batter into each cupcake liner (about halfway full).
Bake for 10–12 minutes, until the tops are just set.
While baking, beat cream cheese, sour cream, powdered sugar, egg, and vanilla until smooth and creamy.
Remove muffin tin from oven and carefully spoon cheesecake mixture on top of each partially baked carrot cake base, filling nearly to the top.
Return to oven and bake for 15–18 more minutes, or until cheesecake is set and slightly firm in the center.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chill in the refrigerator for at least 2 hours before serving.
Notes
Add crushed pineapple or shredded coconut to carrot cake batter for more flavor.Use graham cracker crust instead of carrot cake for a different twist.Top with cream cheese frosting, caramel, or chopped nuts for garnish.Store in fridge up to 5 days or freeze up to 2 months.Let sit at room temperature for 10–15 minutes before serving from fridge or freezer.
