Mini Carrot Cake Cheesecakes

Mini Carrot Cake Cheesecakes|  When you love carrot cake and cheesecake but you don’t know which one to pick! What do you do?  Combine to the two and get the best of both worlds!   The deliciousness doesn’t stop there!  These perfect little treats are also topped with a swipe of creamy pineapple frosting.
These fun Carrot Cake Cheesecakes have everything you would expect in a full size carrot cake.  Like shredded carrots, pineapple, coconut, nuts and creamy pineapple frosting!  Pair that with a New York style cheesecake and you have a winner!  I love serving my desserts in mini form.  That way I can provide my guests with an assortment of treats and since they are small my guests can sample them all!


  • For the Cheesecake
  • 2 (8ounce) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons vanilla extract
  • 1 tablespoon all-purpose flour
  • 3 large eggs
  • For the Carrot Cake
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 (8ounce) can crushed pineapple, drain and reserve juice
  • 1 cup grated carrots
  • 1/2 cup shredded coconut
  • 1/2 cup walnuts, chopped
  • For the Pineapple Frosting
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon reserved pineapple juice
  • Optional: Sprinkle with cinnamon or apple pie spice


  1. Preheat oven to 350°.
  2. For the Cheesecake:
  3. Cream together the cream cheese and sugar until smooth.
  4. Add the vanilla, flour, and eggs and beat until smooth and fluffy.
  5. Set aside.
  6. .................

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