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Cozy Mini Carrot Cake Cheesecakes with Creamy Swirl

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These cozy mini carrot cake cheesecakes feature a moist carrot cake base with a smooth, tangy cream cheese swirl, perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour (or almond flour for gluten-free)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger (optional)
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ½ cup (100 g) granulated sugar
  • ¼ cup (80 ml) vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup (110 g) finely grated carrots (about 2 medium carrots)
  • ½ cup (50 g) chopped walnuts or pecans (optional)
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp sour cream or Greek yogurt

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup mini muffin pan with paper liners or lightly grease it.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, beat eggs with sugar until pale and fluffy (about 2 minutes). Add oil and vanilla extract, mix gently.
  4. Fold wet ingredients into dry ingredients until just combined; do not overmix.
  5. Stir in grated carrots and nuts if using.
  6. In a medium bowl, beat cream cheese until smooth. Add sugar, egg, vanilla, and sour cream; beat until silky.
  7. Spoon about 1 tablespoon of carrot cake batter into each muffin cup (about ⅓ full).
  8. Dollop 1 teaspoon of cream cheese mixture on top of batter in each cup.
  9. Add another tablespoon of carrot batter over the cream cheese topping to cover.
  10. Using a toothpick or skewer, gently swirl the cream cheese topping into the carrot cake batter to create a marbled effect.
  11. Bake for 22-25 minutes until edges are set and center is slightly jiggly. A toothpick near the edge should come out clean.
  12. Cool in pan for 15 minutes, then transfer to a wire rack.
  13. Refrigerate for at least 2 hours before serving to set the creamy swirl.

Notes

Use room temperature eggs and cream cheese for smooth blending. Do not overmix batter to keep it tender. Pull cheesecakes out when edges are set but center still jiggles slightly. For a glossy finish, broil for 30 seconds watching carefully. For dairy-free, use vegan cream cheese and coconut yogurt with flax eggs. Almond flour can be used for gluten-free. Nuts are optional and can be replaced with seeds for nut-free version.

Nutrition

Keywords: mini carrot cake cheesecakes, creamy swirl, easy dessert, carrot cake, cheesecake, mini cheesecakes, holiday dessert, potluck dessert

Find it online: https://islatable.com/cozy-mini-carrot-cake-cheesecakes-recipe-with-creamy-swirl-easy-steps/