Description

Mini Carrot Cake Cheesecakes are the perfect fusion of rich, spiced carrot cake and creamy cheesecake, creating an irresistible treat for any occasion. These bite-sized desserts feature a moist carrot cake base topped with a luscious cheesecake filling and finished off with a crunchy brown sugar-cinnamon streusel. Ideal for parties, gatherings, or simply indulging your sweet tooth, these mini delights are not only easy to make but also wonderfully versatile. Serve them chilled with a drizzle of glaze or alongside fresh fruit for a delightful twist. With their adorable size, they are sure to impress family and friends alike!

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
1 cup grated carrots
10 oz. cream cheese (room temperature)
¼ cup sugar

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Instructions

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In one bowl, combine flour, brown sugar, and cinnamon to create the streusel topping. Set aside.
In another bowl, whisk together the wet ingredients: egg, sugars, vanilla extract, and oil. Gradually mix in dry ingredients until combined.
Fold in grated carrots and pecans.
In a separate bowl, beat cream cheese until smooth; add egg, sugar, vanilla, and flour until just mixed.
Layer carrot cake mixture in cupcake liners followed by cheesecake mixture on top.
Sprinkle streusel over each and bake for 28–30 minutes until set.
Cool before drizzling with powdered sugar glaze.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake (45g)
Calories: 150
Sugar: 10g
Sodium: 80mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 50mg