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Mini Carrot Cheesecakes Recipe

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  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 24 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Carrot Cheesecakes are delightful bite-sized desserts combining the rich creaminess of classic cheesecake with the sweet, spiced flavors of carrot cake. Perfect for parties or a special treat, each mini cheesecake features a moist carrot cake base topped with a smooth, tangy cream cheese layer, garnished with chopped nuts or a drizzle of caramel for added texture and flavor.

Ingredients

Carrot Cake Base

  • 1 cup finely grated carrots (about 2 medium carrots)
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Cheesecake Topping

  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Optional Garnishes

  • Chopped pecans or walnuts
  • Caramel sauce or honey drizzle
  • Whipped cream

Instructions

  1. Prepare the Carrot Cake Base: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the shredded carrots, flour, brown sugar, granulated sugar, vegetable oil, egg, baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla extract. Mix until well combined and smooth.
  2. Fill the Mini Cheesecake Cups: Using a mini muffin tin lined with paper liners, spoon about one tablespoon of the carrot cake batter into each cup, spreading it evenly to form the base layer.
  3. Make the Cheesecake Topping: In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg, vanilla extract, and flour, then mix until fully incorporated and creamy.
  4. Add the Cheesecake Layer: Carefully spoon about one tablespoon of the cream cheese mixture over the carrot cake base in each mini muffin cup, spreading gently to cover the base completely.
  5. Bake the Mini Cheesecakes: Place the tin in the preheated oven and bake for 18-22 minutes, or until the cheesecake topping is set and slightly firm to the touch.
  6. Cool and Chill: Remove the mini cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes. Then transfer to the refrigerator and chill for at least 2 hours before serving to ensure they set perfectly.
  7. Garnish and Serve: Before serving, optionally sprinkle chopped nuts over the top or drizzle with caramel sauce or honey. Add a dollop of whipped cream if desired. Enjoy these creamy, spiced, mini treats!

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the topping.
  • Do not overbake as it can cause cracks or dryness; the topping should be just set.
  • Mini muffin tins are perfect for making bite-sized portions, but full-size can be prepared with adjusted baking times.
  • Carrot cake spices like cinnamon and nutmeg can be adjusted to taste.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://cookedbylina.com/mini-carrot-cheesecakes-recipe/