Mini Carrot Cake Cheesecakes| When you love carrot cake and cheesecake but you don’t know which one to pick! What do you do? Combine to the two and get the best of both worlds! The deliciousness doesn’t stop there! These perfect little treats are also topped with a swipe of creamy pineapple frosting.

These fun Carrot Cake Cheesecakes have everything you would expect in a full size carrot cake. Like shredded carrots, pineapple, coconut, nuts and creamy pineapple frosting! Pair that with a New York style cheesecake and you have a winner! I love serving my desserts in mini form. That way I can provide my guests with an assortment of treats and since they are small my guests can sample them all!

For this dinner party I took my favorite cheesecakes and transformed them into mini sized treats. Look below for the other cheesecakes that were served at the party.

READY TO MAKE TWO OF YOUR FAVORITE DESSERTS IN ONE?

Scoop batter into the bottom of each cupcake liner.

Add cheesecake batter over the top of the carrot cake batter.

Bake and let cool completely before adding the pineapple frosting.

Pipe on the frosting and add a sprinkle of cinnamon over the top.

TIP: At this point you can pop these cheesecakes in the freezer by placing them on a cooking sheet until frozen; transporting them to a container with a tight fitting lid. These cheesecakes will stay fresh for up to a month in the freezer. AWESOME!

MORE MINI CHEESECAKE RECIPES

MINI PUMPKIN CHEESECAKES 2. MINI S’MORE CHEESECAKES 3. MINI APPLE CRUMB CHEESECAKES

TO…..add this delicious cheesecake to your Cheesecake Pinterest Board. Don’t have a Cheesecake board? Let me help you build one. I have an amazing board with over 500 pinned cheesecake recipes and 30 contributors! This board is growing daily and will supply you with the BEST cheesecake recipes from around the world! Shop around and use these pins to help you create your own amazing cheesecake board!

CHEESECAKE FROM AROUND THE WORLD (link)

Mini Carrot Cake Cheesecakes

Yield: Makes 36 Mini Cheesecakes

When you love carrot cake and cheesecake but you don’t know which one to pick! What do you do? Combine to the two and get the best of both worlds!

Ingredients

For the Cheesecake:

2 (8ounce) cream cheese, softened
3/4 cup granulated sugar
2 1/2 teaspoons vanilla extract
1 tablespoon all-purpose flour
3 large eggs

For the Carrot Cake:

3/4 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 (8ounce) can crushed pineapple, drain and reserve juice
1 cup grated carrots
1/2 cup shredded coconut
1/2 cup walnuts, chopped

For the Pineapple Frosting:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

Instructions

Preheat oven to 350°.

For the Cheesecake:

Cream together the cream cheese and sugar until smooth.
Add the vanilla, flour, and eggs and beat until smooth and fluffy.
Set aside.

For the Carrot Cake:

In a large bowl stir together the oil, sugar, eggs and vanilla.
Stir until all the sugar has absorbed the oil.
In a medium bowl mix together the flour, baking soda, cinnamon, nutmeg and ginger.
Add to the oil mixture, stir to combine.
Fold in the pineapple, carrots, coconut and walnuts.

To Assemble:

Line 36 regular size cupcake wells with liners.
Measure out 1 tablespoon of cake batter and pour into the bottom of each prepared cupcake well.
Add 1½ tablespoons of cheesecake batter over the cake batter.
Bake 23 minutes.
Cool completely in pan; take the mini cheesecakes out of the pan.
When the mini cakes are completely cooled frost THE TOP with the pineapple frosting.
Refrigerate 3 to 4 hours.

For the Pineapple Frosting:

Cream together the cream cheese and butter until smooth.
Add the sugar, vanilla and pineapple juice and beat until creamy.

NOTE: Add additional sugar or pineapple juice if needed for spreading consistency.

If you know my website at all you know that I LOVE cheesecake! I even have a cheesecake category filled with OVER 60 cheesecake recipes! From muffins to filled candies along with the traditional you can find all kinds of ways to incorporate cheesecake filling into something!

CLICK HERE—>>> CHEESECAKE for a great assortment of cheesecake ideas.

CHEESECAKE IDEAS FOR DAYS…….. 😀

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More cheesecake recipes you might like. CHOCOLATE CHIP COOKIE CHEESECAKES and MINI TURTLE CHEESECAKES.

Comments

Mini Carrot Cake Cheesecakes — 24 Comments

sheila on March 1, 2017 at 5:06 pm said:

Great looking. Akes

Reply ↓
- Sheryl on March 1, 2017 at 5:08 pm said:
  
  Thanks Sheila! 🙂
  
  Reply ↓
Megan @ MegUnprocessed on March 1, 2017 at 5:10 pm said:

They look wonderful! Such a creative cupcake recipe!

Reply ↓
- Sheryl on March 2, 2017 at 12:13 pm said:
  
  Thanks Megan!
  
  Reply ↓
Holly on March 26, 2017 at 12:55 pm said:

Would this work with a carrot cake mix?!?

Reply ↓
- Sheryl on March 26, 2017 at 8:58 pm said:
  
  I think so Holly. 🙂
  
  Reply ↓
Sammy on April 8, 2017 at 7:11 pm said:

Mine do not look like the picture at all lol! The mixture kind of combined so it looks marbled but it smells fantastic! Once they’re cooled and frosted I will sample! Can’t wait

Reply ↓
- Sheryl on April 8, 2017 at 9:05 pm said:
  
  That’s too bad Sammy. I’m sure they’ll be just as tasty. 🙂
  
  Reply ↓
Rachel Martinez on July 7, 2017 at 8:12 am said:

Can you bake as a cake instead of cupcakes and if so, what size of pan should I use?

Reply ↓
- Sheryl on July 8, 2017 at 4:47 pm said:
  
  Hi Rachel, Here is the link for the full size Carrot Cake Cheesecake recipe. https://www.ladybehindthecurtain.com/carrot-cake-cheesecake/
  
  Reply ↓
genevieve on December 13, 2017 at 11:58 pm said:

my husband loves carrot cake however can i still make this without the pinapple and coconut? to me it sounds yummy but hes picky.

Reply ↓
- Sheryl on December 15, 2017 at 8:34 am said:
  
  Hi Genevieve, Yes you can! 🙂
  
  Reply ↓
Sabra on April 8, 2018 at 3:23 pm said:

How long to bake for regular size cupcakes and how many would this make?

Reply ↓
- Sheryl on April 8, 2018 at 10:54 pm said:
  
  Hi Sabra, These are mini cheesecakes made in a regular size cupcake tin.
  
  Reply ↓
Cynthia on May 12, 2018 at 6:07 pm said:

They are delicious.

Reply ↓
- Sheryl on May 14, 2018 at 5:28 pm said:
  
  Awesome Cynthia! I’m so glad you liked the recipe!
  
  Reply ↓
Karen on August 14, 2018 at 2:58 am said:

Can you make these in the mini cupcake pans?

Reply ↓
- Sheryl on August 14, 2018 at 8:51 am said:
  
  Hi Karen, You can…just adjust the baking time. I used regular size cupcake pans.
  
  Reply ↓
Tessa on April 15, 2019 at 9:03 pm said:

How long will they last in the refrigerator? I see it says a month for frozen but I’m going to make it a few days ahead.

Reply ↓
- Sheryl on April 16, 2019 at 2:09 pm said:
  
  Hi Tessa, I think they will stay fresh covered in the refrigerator for at least 3 to 4 days.
  
  Reply ↓
Sherry Woodfield on April 19, 2019 at 8:48 pm said:

Regular cupcake pans with mini liners or regular liners!!
Thanks!!

Reply ↓
- Sheryl on April 20, 2019 at 5:05 pm said:
  
  Regular liners.
  
  Reply ↓
Dianne on September 21, 2021 at 4:00 pm said:

Thank you for a delicious recipe!! Loved the combination of carrot cake and cheesecake! The frosting was divine!! the pineapple juice added to the frosting was perfect! Yum, Yum, Yum!!

Reply ↓
- Sheryl on September 24, 2021 at 9:56 am said:
  
  Hi Dianne, I’m so glad you like the recipe.
  
  Reply ↓

Lady Behind the Curtain

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Mini Carrot Cake Cheesecakes