Mini Carrot Cake Cheesecakes – Easy Recipes for Easter & Beyond
These mini carrot cake cheesecakes combine the best of two dessert worlds! A perfect option for easy recipes, sweet cravings, or festive gatherings.
Servings: 12 mini cheesecakes
Ingredients
For the Carrot Cake Layer
- 1 cup finely grated carrots
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Optional Topping
- Whipped cream
- Chopped walnuts
- Carrot decorations
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
- In a bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla. Stir in grated carrots.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to wet and mix until just combined.
- Divide carrot cake batter among muffin liners (about 1-2 tablespoons each). Set aside.
- In a separate bowl, beat cream cheese until smooth. Add sugar and vanilla, then eggs one at a time, beating until smooth.
- Spoon cheesecake batter over carrot cake layer in each muffin cup, filling nearly to the top.
- Bake 25–28 minutes or until centers are set. Let cool completely, then chill at least 2 hours in the fridge.
- Top with whipped cream, chopped walnuts, or carrot decorations before serving if desired.