Mini Carrot Cake Cheesecakes

Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!

Mini Carrot Cake Cheesecakes | lifemadesimplebakes.com

Call my crazy, but I absolutely adore carrot cake. I also really love cheesecake too! These mini treats are the perfect combination of two delicious, springy desserts. P.S. they’re easy to make!!

Mini Carrot Cake Cheesecakes | lifemadesimplebakes.com

Cake and cheesecake in one? Yes! While these may look intimidating (especially that ingredient list), I promise they’re a breeze to make. My little sous chefs helped me out with these, and we had so much fun making a mess & taste testing along the way.

You’ll start by making the cake base. It’s basically a “half” recipe, thus the tiny measurements. Then you’ll whip up the cheesecake filling. Next, you layer the two. No swirling required… the magic happens while they bake!

Mini Carrot Cake Cheesecakes | lifemadesimplebakes.com

After about 30 minutes in the oven, let the come to room temperature, then toss them into the fridge for 1-2 hours. I prefer COLD cheesecake, so I generally give them the full amount of time. When you’re ready to serve them, top them with some fresh whipped cream, a dash of cinnamon and a sprinkle of toasted nuts. We went with walnuts but pecans would work too. If you’re feeling extra decadent, you can drizzle the tops with homemade salted caramel. Yum!

Mini Carrot Cake Cheesecakes

Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!

Ingredients:

For the cake:

  • 2/3 c. all-puropose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/8 tsp. kosher sea salt
  • 3/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/4 c. vegetable or canola oil
  • 2 tbsp. applesauce
  • 1/3 c. granulated sugar
  • 3 tbsp. brown sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 3/4 c. finely grated carrot

For the cheesecake:

  • 1 (8 oz.) block original (plain) cream cheese
  • 1/4 c. sour cream (full-fat or light)
  • 1/3 c. granulated sugar
  • 1 tsp. all-purpose flour
  • 1 egg
  • 2 tsp. vanilla extract

Optional topping:

  • Whipped cream
  • Cinnamon
  • Toasted walnuts or pecans, chopped

Directions:

  1. Preheat oven to 350 degrees. Line a standard size muffin/cupcake tin with paper liners, set aside.
  2. In a small mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a medium mixing bowl, whisk together the oil, applesauce, sugars, egg, vanilla, and carrot. Mix in the dry ingredients just until combined, set aside.
  4. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the cream cheese for 1 minute or until smooth and creamy. Add the sour cream and mix to combine. Add the sugar, flour, egg and vanilla extract, mix just until combined.
  5. Start by placing 1 tablespoon of cake batter into the bottoms of the liners, then add 1/2 tablespoon of cheesecake filling. Repeat the process one more time, ending with cheesecake on top. If you have leftover filling, divide it evenly between the liners.
  6. Place in the oven and bake for 25-35 minutes or until the cheesecakes are set. Remove from the oven and allow to cool at room temperature for 30 minutes before transferring to a refrigerator to cool for 2 hours.
  7. Before serving, top with homemade whipped cream, a dash of cinnamon and a sprinkle of toasted nuts. Keep refrigerated for up to 4 days.

 

  • You can add raisins, chopped nuts or even pineapple to the cake batter!
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