Mini Carrot Cake Cheesecakes
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
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.
Great looking. Akes
Thanks Sheila! 🙂
They look wonderful! Such a creative cupcake recipe!
Thanks Megan!
Would this work with a carrot cake mix?!?
I think so Holly. 🙂
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
That’s too bad Sammy. I’m sure they’ll be just as tasty. 🙂
Can you bake as a cake instead of cupcakes and if so, what size of pan should I use?
Hi Rachel, Here is the link for the full size Carrot Cake Cheesecake recipe. https://www.ladybehindthecurtain.com/carrot-cake-cheesecake/
my husband loves carrot cake however can i still make this without the pinapple and coconut? to me it sounds yummy but hes picky.
Hi Genevieve, Yes you can! 🙂
How long to bake for regular size cupcakes and how many would this make?
Hi Sabra, These are mini cheesecakes made in a regular size cupcake tin.
They are delicious.
Awesome Cynthia! I’m so glad you liked the recipe!
Can you make these in the mini cupcake pans?
Hi Karen, You can…just adjust the baking time. I used regular size cupcake pans.
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.
Hi Tessa, I think they will stay fresh covered in the refrigerator for at least 3 to 4 days.
Regular cupcake pans with mini liners or regular liners!!
Thanks!!
Regular liners.
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!!
Hi Dianne, I’m so glad you like the recipe.