Mini Carrot Cake Cheesecakes are a delicious combo of a moist carrot cake with generous layer of cheesecake filling in the center and irresistible, sweet, and crunchy brown sugar-cinnamon streusel crumbs on top. If you like a carrot cake and a cheesecake, as well, you’re gonna love this minis.
Moist and flavorful mini carrot cakes with a cheesecake layer and crunchy cinnamon streusel crumb topping is perfect for Easter brunch, breakfast or snack.
Mini Carrot Cake Cheesecakes With Cinnamon Streusel Crumbs
Moist and flavorful carrot cake with a thick layer of smooth cheesecake filling, sounds perfect, right?! This recipe is a twist on my Carrot Cake Coffee Cake. But mini cakes are easier to serve, and grab with a cup of tea or coffee on a busy morning. They are perfect for making ahead of time for breakfast, and a great way to start a day. They are perfect excuse to eat dessert for breakfast.
Savor every bite of this Mini Carrot Cake Cheesecake, featuring a moist carrot cake base, a rich and creamy cheesecake center, and a crunchy streusel topping. Topped with pecans and perfectly spiced, it’s the ultimate treat for your dessert table. #MiniCheesecake #CarrotCakeLovers #BakingBliss #DessertOfTheDay
How To Make Mini Carrot Cake Cheesecakes
Although this dessert is perfect for Easter, and spring, you can make it or any time you’d like, because all done from start to finish in about an hour!
Carrot Cake
Carrot cake is comfort food filled with warm cinnamon flavour, pecans and sweet carrot strings that melts perfectly into the batter.
Make sure to use freshly grated carrots, Don’t use pre-shredded carrots. They have slightly less flavor, and juice, so if you want good carrot cake, you need good stuff.
Instead of pecans you can use walnuts or almond, and can add raisins, too, if you like them.
To make the cake batter, mix wet ingredients: egg, oil and vanilla with sugar and brown sugar, then add dry ingredients (flour, baking agents, salt and cinnamon), and mix to combine. Finally, mix in carrots and pecans.
Cheesecake
Cheesecake filling takes these mini carrot cakes to another level. Adding cream cheese frosting on top, would make them cupcakes. But a cream cheese center adds the same flavor, plus less sugar, and less fuss.
Just beat cream cheese with a sugar, vanilla, just a bit of flour and an egg. The filling sets like a cheesecake.
Also, use brick style cream cheese. This makes the nice texture.
Cinnamon Brown Sugar Streusel
The streusel adds a nice, crunch texture, to smooth, and soft cake and creamy filling. And is also full of warm flavors of brown sugar and cinnamon. However, it’s not necessary, I wouldn’t skip it.
How To Store Mini Cheesecakes
You can keep these Mini Carrot Cake Cheesecakes on the counter up to one day. For longer storage place them in in a fridge in air-tight container.
