Mini Carrot Cake Cheesecakes – OMG Chocolate Desserts

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.

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.

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Mini Carrot Cake Cheesecakes

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Description

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.

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Ingredients

Streusel Crumb Topping:

• 1/2 cup + 1 tablespoon all-purpose flour
• 1/4 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 cup unsalted butter-melted and slightly cooled

Carrot Cake:

• 1 large egg
• 1/4 cup oil
• 1/4 cup light brown sugar
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon or more to taste
• 1 cup firmly packed grated carrots
• 1/3 cup choped pecans

Cheesecake Filling:

• 10 oz. Cream cheese-room temperature
• 1 egg
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 1/2 Tablespoon flour

Glaze:

• 1/3 cup powdered sugar
• 2–3 teaspoons of milk

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Instructions

1. Preheat the oven to 350 F. Line standard cupcake pan with paper liners, and set aside.
2. To make the streusel in a small bowl whisk together flour, brown sugar and cinnamon. Add melted butter and whisk with a fork to make coarse crumbs, then set aside.
3. To make the carrot cake mixture, in a small bowl whisk together dry ingredients: flour, baking soda, baking powder, salt and cinnamon, and set aside.
4.  In a large mixing bowl combine egg, sugar, light, brown sugar, vanilla and oil and mix about 2 minutes.
5. Add dry ingredients mixture and mix to combine.
6. Finely add freshly grated carrots and pecans and mix to combine.
7. To make the cheesecake filling, beat softened cream cheese, vanilla, egg, sugar and flour just to combine.
8. Place 1 Tablespoon of carrot cake mixture in each cup. Then spread gently about 1 heaping tablespoon of cheesecake mixture on top. Do this gently placing small dots of cream cheese mixture over the carrot cake mixture, or it will sink into the bottom. Then cover cheesecake layer with carrot cake batter, filling each cup ¾ full, or it will overflow the cups while baking.
9. Finally sprinkle with streusel crumbs, gently press the crumbs with your palms to stick to the batter.
10. Bake about 28-30 minutes. Cool 5 minutes in the pan then transfer on a rack to cool completely.
11. To make the glaze, whisk 1/3 cup powdered sugar with milk, start with a teaspoons of milk and add  more if needed to reach desired consistency.
12. Drizzle over cooled muffins.