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Stack of creamy Carrot Cake Cheesecake Bars with crumble topping on a marble board

Carrot Cake Cheesecake Bites

Indulge in these delightful Carrot Cake Cheesecake Bites, featuring a tender, spiced carrot cake base topped with a creamy, tangy cheesecake layer and finished with a luscious cream cheese glaze. Perfect for a dessert platter or an afternoon treat!
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 5 hours 45 minutes
Servings: 36 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake Base
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots about 2 medium carrots
  • 1/4 cup chopped pecans or walnuts optional
For the Cheesecake Filling
  • 16 oz cream cheese 2 blocks, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • 1/4 cup sour cream room temperature
For the Cream Cheese Glaze
  • 4 oz cream cheese 1/2 block, softened
  • 1 1/2 cups powdered sugar
  • 2 tbsp milk or cream
  • 1/2 tsp vanilla extract
  • Pinch salt

Equipment

  • 8x8 inch square baking pan
  • Large mixing bowls
  • Electric Mixer (stand or hand)
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Parchment Paper
  • Cooling Rack

Method
 

Prepare the Carrot Cake Base Section
  1. Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Grease lightly.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until well combined.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in grated carrots and chopped nuts (if using).
  5. Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  6. Remove from oven and let cool in the pan on a wire rack for 15 minutes while preparing the cheesecake filling. Reduce oven temperature to 325°F (160°C).
Prepare the Cheesecake Filling Section
  1. In a large bowl, using an electric mixer, beat softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
  2. Add the egg and vanilla extract, beating on low speed until just combined. Do not overmix.
  3. Sprinkle in the 1 tablespoon of flour and mix until incorporated.
  4. Fold in the sour cream until just combined and the mixture is smooth.
Assemble and Bake Section
  1. Pour the cheesecake filling evenly over the slightly cooled carrot cake base in the pan.
  2. Bake at 325°F (160°C) for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
  3. Remove from oven and let cool completely in the pan on a wire rack, about 1-2 hours.
  4. Once cooled, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely firm.
Prepare the Cream Cheese Glaze and Finish Section
  1. Once the cheesecake is firm, lift it from the pan using the parchment paper overhang. Place on a cutting board.
  2. In a medium bowl, using an electric mixer or whisk, beat softened cream cheese until smooth.
  3. Gradually add powdered sugar, mixing until smooth. Add milk or cream, vanilla extract, and a pinch of salt, mixing until the glaze is smooth and pourable. Add more milk/cream if needed for desired consistency, or more powdered sugar if too thin.
  4. Spread the cream cheese glaze evenly over the chilled carrot cake cheesecake.
  5. Cut into 36 small squares (e.g., 6 rows by 6 rows).
  6. Serve immediately or store in the refrigerator.

Notes

For best results, ensure all dairy ingredients for the cheesecake are at room temperature. This prevents lumps and ensures a smooth filling.
The bites can be stored in an airtight container in the refrigerator for up to 3-4 days.
For an extra touch, sprinkle with a few chopped pecans or a dusting of cinnamon before serving.