Mini Carrot Cake Cheesecakes – Easy Recipes for Sweet Bites
Mini Carrot Cake Cheesecakes are the ultimate easy recipes for a sweet and creamy dessert bite everyone will love.
Servings: 12 mini cheesecakes
Ingredients
Carrot Cake Layer
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup oil
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup finely grated carrots
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped walnuts (optional)
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup sour cream
Topping
- Whipped cream (optional)
- Chopped walnuts or pecans (optional)
- Grated carrot or cinnamon for garnish (optional)
Instructions
Prepare Carrot Cake Base
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix oil, sugar, and brown sugar. Add egg and vanilla, then stir in carrots, pineapple, and nuts.
- Combine wet and dry ingredients and spoon about 1 tablespoon into each cupcake liner. Bake for 10 minutes.
Make Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Add flour and vanilla, then beat in eggs one at a time.
- Stir in sour cream just until combined.
Assemble and Bake
- Spoon cheesecake mixture over baked carrot base, filling each cup nearly full.
- Bake 16–18 minutes until centers are set. Cool completely in the pan, then refrigerate for at least 4 hours.
Serve
- Top with whipped cream, nuts, or a sprinkle of cinnamon before serving if desired.