Description
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.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 17g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
