Description
These Carrot Cake Cheesecake Bites are a delightful fusion of moist carrot cake and creamy cheesecake, baked into perfectly sized mini treats. They are spiced with cinnamon and nutmeg, filled with a smooth cream cheese mixture, and optionally dipped in white chocolate for an elegant finish. Ideal for Easter or any festive occasion, these bite-sized desserts offer a rich yet balanced flavor within a convenient portion.
Ingredients
Scale
Carrot Cake Batter
- 1 cup finely grated carrots
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- â…› teaspoon salt
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup chopped walnuts or pecans (optional)
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Optional Topping
- White chocolate or almond bark for dipping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line a mini muffin tin with paper liners or grease it well to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the grated carrots with brown sugar and granulated sugar. Add the large egg, vegetable oil, and vanilla extract, stirring until the mixture is smooth and integrated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to ensure even distribution of leavening agents and spices.
- Blend Batter: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing. Fold in the chopped nuts if you are using them for added texture and flavor.
- Fill Muffin Tin and Bake: Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full. Bake for 12 to 15 minutes, or until a toothpick inserted into the centers comes out clean, indicating the bites are fully cooked.
- Cool Completely: Allow the carrot cake bites to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before filling.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the filling is smooth, creamy, and free of lumps.
- Fill Carrot Cake Bites: Using a small spoon or piping bag, scoop out the center of each cooled carrot cake bite carefully to create a cavity, then fill each with the cheesecake mixture.
- Chill: Place the filled bite-sized cakes in the refrigerator and chill them for at least 30 minutes to let the cheesecake filling set firmly.
- Optional Chocolate Dip: If desired, melt white chocolate or almond bark and either dip the tops of the chilled bites or drizzle the chocolate over them for a decorative and flavorful finish before serving.
Notes
- These bites can be made ahead and stored in the refrigerator for up to 4 days, maintaining freshness and flavor.
- For longer storage, freeze the bites for up to 1 month; thaw in the refrigerator before serving.
- To enhance flavor, consider adding a dash of ground cloves or using brown butter instead of vegetable oil in the batter.
- Use paper liners for easy removal or grease well to prevent sticking.
- Chopped nuts are optional but add a pleasant crunch and nutty flavor.
