These delicious mini carrot cake cheesecakes have a moist carrot cake bottom, and creamy cheesecake on top, all in a small hand held dessert.
I love carrot cake topped with a rich cream cheese frosting, so why not pair carrot cake with cream cheese and have a delicious two in one dessert?! These mini carrot cake cheesecakes have a perfectly seasoned and moist carrot cake bottom half, with a tangy, and creamy cheesecake. All topped with some fresh whipped cream on top they’re a one of a kind, amazing dessert.
Now, I know I’m not the first to make this dessert by any means, but I still want to share my version of these mini carrot cake cheesecakes because they’re incredible – and I have to share the recipe with you!
I altered our easy carrot cake recipe for the base and cut it down to 1/4th the amount for just the right amount for these “cupcakes”. Plus our mini cheesecake recipe for the top half. And voila, an amazing combination dessert that no one will be able to turn down.
These carrot cake cheesecakes are a perfect dessert for spring, and would be so fun to serve at an Easter egg hunt, or even for Easter dessert!
The recipe for these mini carrot cake cheesecakes looks a bit intimidating because the ingredient list is long, but I promise they aren’t hard to make and you’ll probably have most of the ingredients already in your kitchen.
How to make Mini Carrot Cake Cheesecakes?
You’ll start by making your carrot cake base. You’ll whisk together your sugar, oil, and applesauce. Then stir in the eggs until just combined.
Dump in all the dry ingredients, flour, baking powder, baking soda, salt, cinnamon and nutmeg. And stir them together until you have a nice batter. Then fold in the carrots. Set the batter aside until you’re ready to layer these cupcakes.
Then it’s time to make the cheesecake layer. Mix your cream cheese until it’s nice and smooth. Then add in the sugar and sour cream and mix them until they’re totally smooth.
Add in the egg, and vanilla extract and stir them until just combined. Then add in the flour, and just a little salt.
Now it’s time to assemble. Carefully add a heaping Tablespoon of the carrot cake batter into the bottom of each cupcake liner. Then top it with a similar amount of the cheesecake batter.
Bake the cupcakes in a preheated oven until most of the cheesecake is set, a little of the center may be jiggly still (but will still continue cooking when removed from the oven.) Let the pan chill to room temperature, then transfer them to the fridge to chill for a couple more hours, up to a couple days.
When you’re ready to serve these delicious handheld desserts top each one with some fresh whipped cream, and a sprinkle of ground cinnamon. It really takes them to the next level.
Tips for making Mini Carrot Cake Cheesecakes:
- These desserts take a few hours to cool down, first letting them cool to room temperature, then they need at least an hour, or two in the fridge. Make sure to give yourself enough time to make them, and let them fully chill before needing to serve them.
- Bring the ingredients to room temperature before making the carrot cake and cheesecake layer. You especially want to make sure the cream cheese is room temperature to ensure it mixes totally smoothly.
- Use freshly grated carrots, not the bags of pre-shredded carrots as those will be too big and dry.
- Make sure you are using the blocks of cream cheese, not the spreadable versions in tubs.
- Substitute crushed pineapple instead of the applesauce in the carrot cake batter, if desired.
- Top the mini cheesecakes with caramel sauce, if you’re feeling extra decadent.
- Top the desserts with chopped up walnuts or pecans for a nice crunch. You can also add a small amount to the actual carrot cake batter if you chop them finely enough, add about
- You can also top these carrot cake cheesecake cupcakes with cream cheese frosting or the whipped cream cheese frosting recipe from our better than sex pumpkin cupcakes.
How to store Mini Carrot Cake Cheesecakes?
Store any leftover mini carrot cake cheesecakes in the fridge in an airtight container, for up to 4 days. They stay really good in the fridge for a few days, so they’re a great make ahead dessert too.
These mini cheesecakes can also be frozen. Wrap them individually in plastic wrap, then place them in a zip top bag or other freezer safe bag for up to 2 months. Let them thaw in the fridge for a couple hours until soft enough to enjoy.
These carrot cake cheesecake cupcakes are such a fun dessert. Perfect for spring, or any time of the year.
Looking for more cheesecake desserts?
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For the Carrot Cake Layer:
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil (or canola oil)
- 1/4 cup applesauce
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup shredded carrots
For the Cheesecake Layer:
- 8 oz cream cheese (softened)
- 6 TBS granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1 tsp vanilla extract
- 1 TBS all purpose flour
- 1 pinch salt
- Whipped Cream
- Ground Cinnamon
For the Carrot Cake Layer:
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners, and set it aside.
- In a medium sized bowl, add the sugars, oil, and applesauce and stir them together until combined.
- Add in the eggs, and vanilla extract and stir them into the mixture.
- Dump in the flour, baking powder, baking soda, cinnamon, and nutmeg. Stir them into the mixture.
- Add in the grated carrot, and fold it into the batter. Set it aside till needed.
For the Cheesecake Layer:
- In a medium sized bowl, beat the cream cheese until it's smooth.
- Add in the sugar, and sour cream and mix in on medium speed until nice and smooth. Scrape the bottom and sides of the bowl as needed.
- Stir in the egg and vanilla extract, until just combined.
- Add in the flour, and salt, and lightly stir it into the mixture.
For Assembling the Cupcakes:
- Scoop about 1.5 to 2 TBS of the carrot cake batter into the cupcake liners, dividing it evenly between them top.
- Scoop about 2 TBS of the cheesecake mixture on top of the carrot cake mixture in the the cupcake liners.
- Bake the cupcakes for 16 to 24 minutes, or until the sides of the cheesecake tops are set, and the center is just slightly jiggly.
- Remove the pan from the oven and let the cheesecakes cool on the counter for one hour. Then transfer them to a refrigerator for at least one hour.
- Top each cupcake with whipped cream, and a dash of cinnamon when serving, if desired.