Mini Carrot Cake Cheesecakes
Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!
Carrot Cake + Cheesecake
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.
How to Make Them
LAYER. 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!
BAKE. 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.
SERVE. 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!
- Add in drained crushed pineapple to the cake batter
- Add in shredded coconut
- Top with candied pecans
- Top with a piped carrot
Keep leftovers covered and STORED in the fridge in an airtight container.
You can also FREEZE them for 1-2 months, after wrapping each of them in plastic wrap and foil and placing them in an airtight container.
For more carrot cake recipes, try:
Mini Carrot Cake Cheesecakes Recipe
For the Cake
- 2/3 cup all purpose 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 cup vegetable oil - OR canola oil
- 2 tbsp applesauce
- 1/3 cup granulated sugar
- 3 tbsp brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 3/4 cup carrot - finely grated
For the Cheesecake
- 8 oz original cream cheese
- 1/4 cup sour cream - full-fat or light
- 1/3 cup granulated sugar
- 1 tsp all purpose flour
- 1 egg
- 2 tsp vanilla extract
- whipped cream
- toasted walnuts - OR pecans, chopped
- Preheat oven to 350 degrees. Line a standard size muffin/cupcake tin with paper liners, set aside.
- In a small mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- 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.
- 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.
- 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.
- 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.
- 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!