Description
Mini carrot cake cheesecakes combine moist spiced carrot cake with a creamy cheesecake topping. Perfect for parties and holidays.
Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1/3 cup vegetable oil
1 tsp vanilla extract
3/4 cup shredded carrots
12 oz cream cheese softened
1/3 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tbsp all-purpose flour
Whipped cream for topping optional
Instructions
1. Preheat oven to 350°F and line a muffin pan with paper liners
2. Whisk together flour baking powder baking soda salt cinnamon and nutmeg
3. In another bowl mix sugars egg oil and vanilla
4. Add dry ingredients and fold in shredded carrots
5. Add a spoon of carrot cake batter to each liner
6. Beat cream cheese and sugar until smooth
7. Add eggs vanilla and flour and mix gently
8. Spoon cheesecake batter over carrot cake batter
9. Bake for 20 to 22 minutes until set
10. Cool completely then refrigerate at least 2 hours
11. Top with whipped cream before serving
Notes
Use finely shredded carrots for best texture
Room temperature cream cheese ensures smooth batter
Chill cheesecakes before serving for best flavor
Optional toppings include nuts cinnamon or caramel drizzle
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 190
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg