Print

Creamy Mini Carrot Cake Cheesecakes Recipe with Easy Homemade Frosting

mini carrot cake cheesecakes - featured image
Print Recipe

These bite-sized creamy mini carrot cake cheesecakes combine the subtle sweetness of carrots with a smooth cream cheese base and a tangy homemade frosting, perfect for parties or quick desserts.

Ingredients

Scale
  • 1 cup graham cracker crumbs (120g)
  • 4 tablespoons unsalted butter, melted (60g)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar (25g)
  • 16 oz cream cheese, softened (450g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (about 120g), freshly shredded
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1 teaspoon lemon zest
  • 4 oz cream cheese, softened (115g) for frosting
  • 2 tablespoons unsalted butter, softened (30g) for frosting
  • 3/4 cup powdered sugar (90g), sifted
  • 1/2 teaspoon vanilla extract for frosting
  • 1 teaspoon milk or cream (optional, to thin frosting)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, cinnamon, and brown sugar. Stir until crumbs are evenly coated and resemble wet sand.
  3. Divide the crust mixture evenly into muffin cups (about 2 tablespoons per cup). Press firmly into the bottom to form a compact base. Set aside.
  4. In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes. Scrape down sides as needed.
  5. Beat in eggs one at a time, then mix in vanilla extract, cinnamon, nutmeg (if using), and lemon zest. Mix until combined but do not overbeat.
  6. Gently fold in freshly grated carrots until evenly distributed.
  7. Spoon cheesecake batter over crusts, filling each about 3/4 full. Smooth tops with the back of a spoon.
  8. Bake on middle rack for 25-30 minutes, until edges are set but center still jiggles slightly.
  9. Let cheesecakes cool in the tin for 15 minutes, then transfer to a wire rack. Chill for at least 3 hours or overnight.
  10. To make frosting, beat softened cream cheese with softened butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk if needed for spreading consistency.
  11. Spread or pipe frosting onto each mini cheesecake just before serving. Optionally garnish with a light sprinkle of cinnamon or a small piece of walnut.

Notes

Use room temperature cream cheese and eggs for smooth filling. Do not overmix after adding eggs to prevent cracks. The center should jiggle slightly when done to keep creamy texture. Chill cheesecakes for at least 3 hours or overnight for best texture. For gluten-free, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs. For dairy-free, use vegan cream cheese and coconut oil instead of butter. Freshly shredded carrots are preferred for moisture and texture. If batter is too thick, add an extra egg white or splash of milk.

Nutrition

Keywords: mini carrot cake cheesecakes, creamy cheesecake, homemade frosting, bite-sized dessert, party dessert, easy carrot cake, quick cheesecake

Find it online: https://atomicbite.com/creamy-mini-carrot-cake-cheesecakes-recipe-with-easy-homemade-frosting/