Description
Mini Carrot Cake Cheesecakes are a delightful blend of carrot cake and cheesecake, perfect for celebrations or a cozy snack.
Ingredients
Scale
- 70 grams all-purpose flour
- 55 grams light brown sugar
- 1 teaspoon ground cinnamon
- 57 grams unsalted butter, melted and slightly cooled
- Carrot cake mixture (store-bought or homemade)
- 200 grams cream cheese, softened
- 60 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine all-purpose flour, light brown sugar, and ground cinnamon. Mix well, then add melted butter and stir until crumbly.
- In another bowl, beat together cream cheese, granulated sugar, eggs, and vanilla extract until smooth. Fill each cupcake liner with carrot cake batter and add a layer of cream cheese mixture. Sprinkle crumbly topping over each cheesecake.
- Bake for 20-25 minutes until set. Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve chilled or at room temperature. Garnish with whipped cream or caramel sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg