Description
Delight in these Carrot Cake Cheesecake Bites, a charming fusion of moist carrot cake and creamy cheesecake swirled into perfect mini treats. Ideal for spring gatherings or anytime you crave a sweet, bite-sized dessert that combines classic flavors with a rich, smooth texture.
Ingredients
Scale
Carrot Cake Layer
- 1/2 cup finely grated carrots
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped walnuts or pecans (optional)
Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients and Carrots: In a separate bowl, beat the egg with vegetable oil and vanilla extract, then stir in the finely grated carrots until well combined.
- Form Carrot Cake Batter: Add the wet mixture to the dry ingredients and stir until just combined, avoiding overmixing. Fold in chopped nuts if using for added texture.
- Prepare Cheesecake Mixture: In another bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Assemble Bites: Spoon about 1 tablespoon of carrot cake batter into each mini muffin cup, followed by 1 tablespoon of the cheesecake mixture on top. Using a toothpick, gently swirl the two layers to create a marbled effect, if desired.
- Bake: Place the muffin tin in the oven and bake for 14 to 16 minutes, or until the centers are just set and a toothpick inserted comes out with a few moist crumbs.
- Cool: Let the bites cool in the muffin tin for 10 minutes to set, then transfer them to a wire rack to cool completely at room temperature.
- Chill: Refrigerate the bites for at least 1 hour before serving to allow the flavors to meld and the cheesecake layer to firm up.
Notes
- Store in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- These bites freeze well; wrap tightly in plastic wrap and store in a freezer container. Thaw in the fridge before serving.
- Double the recipe to serve a larger crowd or use a standard muffin tin, adjusting baking time accordingly (approximately 20-25 minutes).
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
