Description
These Carrot Cake Cheesecake Bites are a delightful fusion of moist carrot cake and creamy cheesecake, baked into perfect mini portions. Easy to make and ideal for parties, holidays, or anytime you crave a sweet treat with a spiced twist. Each bite offers the warm flavors of cinnamon and nutmeg paired with smooth cheesecake, finished with optional toppings like walnuts or shredded coconut.
Ingredients
Scale
Carrot Cake Layer
- 1 cup finely grated carrots
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking soda
- Pinch of salt
Cheesecake Layer
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Optional Toppings
- Crushed walnuts
- Cinnamon sugar
- Shredded coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it well to prevent sticking.
- Mix Carrot Cake Batter: In a mixing bowl, combine the finely grated carrots, all-purpose flour, brown sugar, granulated sugar, vegetable oil, egg, vanilla extract, ground cinnamon, nutmeg, baking soda, and a pinch of salt. Stir the ingredients together until you have a smooth, well-combined batter.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with the granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
- Assemble Bites: Spoon about 1 tablespoon of the carrot cake batter into each mini muffin cup. Then, add roughly 1 teaspoon of the cheesecake mixture on top of the carrot cake batter. For an attractive marbled effect, gently swirl the two layers together with a toothpick if desired.
- Bake: Place the mini muffin tin in the preheated oven and bake for 15–18 minutes, or until the centers are set and the edges are lightly golden brown.
- Cool and Chill: Allow the carrot cake cheesecake bites to cool completely at room temperature. Once cooled, refrigerate them for at least 1 hour to set before serving.
Notes
- These bites can be made ahead and stored in the refrigerator for up to 4 days.
- They freeze well; thaw them in the refrigerator before serving.
- For extra texture and flavor, you can mix chopped walnuts or raisins into the carrot cake batter.
