Description
Mini Carrot Cake Cheesecakes are a delightful fusion of two classic desserts, offering the rich, spiced flavor of carrot cake combined with a luscious cheesecake filling. These charming mini treats are perfect for any occasion—from birthday celebrations to cozy gatherings at home. Each bite delivers a burst of flavors with the added crunch of pecans, making them an irresistible choice for dessert lovers. Easy to make and customizable with your favorite toppings, these individual cheesecakes will not only satisfy your cravings but also impress your guests.
Ingredients
Scale
- ½ cup + 1 Tablespoon all-purpose flour
- ¼ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter (melted)
- 1 large egg
- ¼ cup oil
- ¼ cup light brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon or more to taste
- 1 cup firmly packed grated carrots
- 1/3 cup chopped pecans
- 10 oz cream cheese (room temperature)
- 1 egg
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 ½ Tablespoon flour
- 1/3 cup powdered sugar
- 2–3 teaspoons of milk
Instructions
- Preheat oven to 350°F and line a cupcake pan with paper liners.
- In one bowl, mix dry ingredients for the carrot cake base. In another bowl, combine wet ingredients until creamy.
- Fold in grated carrots and chopped pecans into the wet mixture. Fill each cupcake liner with this batter.
- In a separate bowl, beat cream cheese with sugar and vanilla until smooth. Spoon cheesecake filling over the carrot cake batter.
- Bake for 28–30 minutes or until set; cool before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (50g)
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg