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Mini Carrot Cake Cheesecakes

Mini Carrot Cake Cheesecakes

Emily
Moist carrot cake cupcakes layered with creamy cheesecake filling, pecans, cinnamon streusel, and a light glaze.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 285 kcal

Equipment

  • Standard 12-cup muffin pan
  • Paper liners
  • Mixing bowls
  • Electric mixer
  • Wire cooling rack
  • Box grater

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon for the cake
  • 1/4 teaspoon ground nutmeg
  • 1 large egg for the cake
  • 1/3 cup granulated sugar for the cake
  • 1/3 cup light brown sugar for the cake
  • 1/3 cup neutral vegetable oil
  • 1 teaspoon vanilla extract for the cake
  • 1 cup finely grated carrots
  • 1/3 cup chopped pecans
  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar for the filling
  • 1 large egg for the filling
  • 1 teaspoon vanilla extract for the filling
  • 1 tablespoon all-purpose flour for the filling
  • 1/3 cup all-purpose flour for the streusel
  • 1/4 cup brown sugar for the streusel
  • 1/2 teaspoon cinnamon for the streusel
  • 2 tablespoons butter melted, for the streusel
  • 1/3 cup powdered sugar for the glaze
  • 1-2 teaspoons milk for the glaze

Instructions
 

  • Prepare the pan: Heat the oven to 350°F and line a standard muffin pan with paper liners.
  • Make the streusel: Combine flour, brown sugar, and cinnamon. Stir in melted butter until coarse crumbs form.
  • Mix the cake batter: Whisk the dry ingredients separately. Combine the egg, sugars, oil, and vanilla, then mix in the dry ingredients. Fold in carrots and pecans.
  • Prepare the filling: Beat softened cream cheese, sugar, egg, vanilla, and flour until smooth.
  • Layer: Add one tablespoon of carrot batter to each liner, followed by a heaping tablespoon of filling. Cover with more batter, filling cups three-quarters full.
  • Top and bake: Add streusel and press gently. Bake for 28 to 30 minutes, until the cake portion is set.
  • Cool and glaze: Cool briefly in the pan, transfer to a rack, and cool completely. Mix powdered sugar with milk and drizzle over the cakes.

Notes

  • Use finely grated fresh carrots for the most tender texture.
  • Keep refrigerated in an airtight container for up to four days.
  • Freeze cooled, unglazed cheesecakes for up to two months.
Keyword Mini Carrot Cake Cheesecakes