Mini Carrot Cake Cheesecake
User Reviews
5
Mini Carrot Cake Cheesecake
Description
This dessert starts by preparing a carrot cake batter infused with cinnamon, nutmeg, flour, and shredded carrot, combined with sugars, eggs, and oil for moisture. Separately, a cheesecake filling of cream cheese, sugar, eggs, vanilla, and flour is whipped until smooth and light. To assemble, a spoonful of carrot cake batter is placed in lined muffin cups, topped with a swirl of cheesecake filling, and baked until set.
The carrot cake layer offers a soft and spiced crumb that pairs with the smoothness of the cheesecake topping. The vanilla in both layers unifies the flavors. These mini cakes bake evenly in muffin tins, making them portable and shareable portions. They can be garnished with whipped cream and a dusting of ground cinnamon for a final touch.
The combination of two textures and flavors in one bite creates a balanced dessert that works well for parties or as an indulgent snack. The recipe avoids complicated layering by assembling in cups and baking simultaneously.
Ingredients
For the Cheesecake filling
- 2 cups cream cheese room temperature
- 3/4 cup granulated sugar
- 2 large egg room temperature
- 2 teaspoons vanilla extract pure
- 1 tablespoons all-purpose flour
For the Carrot Cake filling
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 pound carrot about 2 cups, shredded
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large egg room temperature
- 1 teaspoon vanilla extract pure
- 3/4 cup vegetable oil (or canola oil)
- Whipped Cream for garnish
- ground cinnamon for garnish
Instructions
- Preheat oven to 350 F. Place paper liners in a standard sized cupcake tin and set aside.
- In a medium bowl, beat together cream cheese and sugar on medium speed until smooth, about 1 minute. Add eggs, vanilla and flour. Mix until light in color and texture, about 1 more minute. Scrape down the sides of the bowl if necessary. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat together granulated sugar, brown sugar and vegetable oil on medium speed until combined, about 1 minute. Add eggs and vanilla, and mix until incorporated, about 1 more minute. With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix just until combined, about 15 seconds. Stir in the shredded carrots by hand.
- To assemble, scoop one tablespoon of carrot cake batter into prepared cupcake liners. Top with two tablespoons of cheesecake mixture. Bake for 22 minutes or until the edges of the cheesecake are set and the centers are still slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours. Top with whipped cream and a dash of cinnamon. Serve chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36mini cheesecakes
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 101mg | 4% |
| Potassium | 58mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 1255IU | 25% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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