The mini versions of desserts are the cutest, right? They can also be less time-intensive to make too. This is definitely the case for these carrot cake cheesecake cupcakes. While full-size cheesecakes often need to be baked carefully to avoid cracking, these little beauties get scooped into muffin tins and thrown into the oven. Not a water bath in sight. With a dollop of cream cheese frosting on top, these mini cheesecakes are divine.
These little cupcakes are the best thing for a big gathering of friends or family. I actually made these for a Super Bowl party and they were a hit. They can even be eaten without a plate and fork if they are served right out of the refrigerator. What can be easier than that?
Carrot cake is one of my favorite types of cake. I'm not sure if it's the cream cheese frosting that does it for me or if it's the sweet spices and moistness from the carrots but I can't resist a piece when it's in front of me. I also love cheesecake so marrying the two and topping them with cream cheese frosting is the ultimate dessert.
Let's Make Carrot Cake Cheesecake Cupcakes!
This is not a difficult recipe to make and it comes together rather quickly. To start, you will prepare the carrot cake batter.
This is a simple recipe that doesn't even require an electric mixer! Less dishes to wash for the win.
You'll combine the dry ingredients in one bowl and then combine the sugar, eggs, oil and shredded carrots in another bowl. Stir the dry ingredients into the wet ingredients until just combined and then move on to the cheesecake batter.
For the cheesecake batter, break out your electric mixer or stand mixer (at least you don't have to clean it from the carrot cake batter!).
Make sure that your cream cheese is softened because if it isn't, you will get tiny lumps of cream cheese that won't incorporate into the batter.
Beat the softened cream cheese, eggs, sugar, flour and vanilla together until creamy and smooth. The addition of flour helps the cheesecake from sinking too much in the middle.
Assembling the Carrot Cake Cheesecake Cupcakes
The assembly for these cupcakes is easy. You will want to start by lining your muffin tin with cupcake liners.
Next, scoop about 1 ½ tablespoon of carrot cake batter into the cup. Top the carrot cake batter with 1-2 tablespoon of cheesecake filling. They will be about ⅔rd full.
To make this super easy, I use this Oxo Good Grips cookie scoop. Smooth the cheesecake batter over the top so that it is covering the carrot cake batter completely.
Bake these mini cheesecakes at 350 degrees for about 22 to 24 minutes or until mostly set in the middle. Cool in the pan for about 15 minutes and then transfer to the fridge to chill for 1-2 hours before serving.
For the frosting, you will beat softened cream cheese and butter with powdered sugar and vanilla until smooth.
When the cupcakes cool completely, either pipe a swirl of frosting onto the middle of each cupcake or use a knife or spoon to dollop it on top.
Can you make these ahead?
Yes, you can make the carrot cake cheesecake cupcakes ahead of time! I actually froze mine in the week leading up to the super bowl party as I wasn't going to have time to make them close to the event.
- Let your cupcakes cool completely in the muffin tins.
- You can either frost them before freezing and then allow them to freeze for a couple hours to harden the frosting before covering them with plastic wrap and foil or just freeze them unfrosted and frost them before serving.
- To serve, take the frozen cheesecakes out of the freezer the night before serving and allow them to thaw in the refrigerator.
- They can stay frozen for 1-2 months or can be refrigerated for 3-4 days. Make sure to wrap them tightly with plastic wrap and foil (I like to keep them in the muffin tin) if freezing and to keep them in an airtight container if refrigerating.
For other cheesecake recipes, check out:
Carrot Cake Cheesecake Cupcakes
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- ¾ cup vegetable or canola oil
- 3-4 carrots shredded, about 1 ½ cups
- 2 8 oz packages of cream cheese (full-fat) softened
- 2 eggs
- ½ cup granulated sugar
- 1 tablespoon flour
- 2 teaspoon vanilla extract
Cream Cheese Frosting
- 2 cups powdered sugar
- 1 8 oz package cream cheese (full fat) softened
- 6 tablespoon unsalted butter softened
- 1 teaspoon vanilla
- Prepare a muffin tin by lining it with cupcake liners. Preheat the oven to 350 degrees.
- Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl.
- Whisk together in a separate medium bowl the white and brown sugar, eggs and oil until well combined. Stir in the shredded carrots.
- Stir the dry ingredients into the wet ingredients until just combined.
- Scoop about 1 ½ tablespoon of carrot cake batter into each cupcake liner. Top with about 1-2 tablespoon of cheesecake filling, smoothing out the filling with a knife or spoon to cover the carrot cake batter.
- Bake for about 22-24 minutes or until mostly set in the middle. Cool in the pan for 15 minutes and then transfer to the refrigerator while still in the muffin tin to chill for 1-2 hours. Once completely cooled, frost the top of the cupcakes with a dollop of cream cheese frosting. See notes above about storing and freezing.
- Beat together the softened cream cheese, eggs, sugar, flour and vanilla until creamy and smooth.
Cream Cheese Frosting
- Beat together the powdered sugar, softened cream cheese and butter and vanilla until smooth and fluffy.