Mini Carrot Cake Cheesecakes

Mini Carrot Cake Cheesecakes with Cream Cheese Frosting and Toasted Coconut
I spent a week trying to find a mini cheesecake pan to bake these mini carrot cake cheesecakes in. I wanted them to be fancy and they deserved to be baked in a mini cheesecake cake.

I first checked at our local meijer. Nothing.. but I did spy some gorgeous Rachael Ray dishes. Where were those dishes when we registered 2 years ago?!

Mini Carrot Cake Cheesecakes with Cream Cheese Frosting and Toasted Coconut
Next I went to Macy’s and The Kitchen Store. The lady at Macy’s had no idea what I was talking about but tried to sell me 100 martha stewart gadgets. The lady at The Kitchen Store had seen them before, but only online.

So naturally I go to Bed, Bath & Beyond because they have everything.

Nope, no mini cheesecake cake pan.

Mini Carrot Cake Cheesecakes with Cream Cheese Frosting and Toasted Coconut
So I ended up using my trusty method – baking mini cheesecakes in a regular sized muffin pan using foil liners.

It works, it’s super easy and versatile for everyone! But I think I still want a mini cheesecake pan :)

These delicious carrot cake cheesecakes are topped with homemade cream cheese frosting and a tad bit of toasted coconut.

Mini Carrot Cake Cheesecakes with Cream Cheese Frosting and Toasted Coconut

Mini Carrot Cake Cheesecakes

Total Time: 1 hour

Yield: 6-7 mini cheesecakes


    Graham Cracker Crust
  • 1/2 cup graham cracker crumbs, from 7-8 graham crackers
  • 2 tbsp butter, melted
  • Carrot Cake Cheesecakes
  • 4 oz cream cheese, softened
  • 1 egg, room temperature
  • 2 tbsp of sugar
  • 1/2 tbsp flour
  • 1/2 tsp vanilla extract
  • 7-8 baby carrots or 1/2 medium carrot, peeled and finely grated
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp salt
  • Cream Cheese Frosting
  • 2 oz cream cheese, softened
  • 1 tbsp butter, softened
  • 1 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp lemon juice
  • Toasted coconut, optional.


    Graham Cracker Crust
  1. Preheat the oven to 350 degrees F. Line a regular sized muffin pan with 6-7 foil liners. I
  2. recommend foil liners for cheesecakes, as they are easier to remove.
  3. Mix the graham cracker crumbs with the melted butter. Evenly divided the crust mixture among the foil liners, and use the bottom of 1/2 cup to press the mixture into the pan. Bake for 6-8 minutes until golden brown.
  4. Carrot Cake Cheesecake
  5. Using a mixer, combine the cream cheese and sugar until fluffy, about 4 minutes.
  6. Add in the egg, mix.
  7. Add in the flour, vanilla, carrots, cinnamon, nutmeg, ginger, and salt.
  8. Using a spoon, scoop the batter evenly among the cups, filling about 3/4 full.
  9. Bake for 10-12 minutes or until a toothpick comes out clean.
  10. After the pan cools, I like to stick the whole thing in the refrigerator to help the cheesecakes set before I remove the foil liners, this may take 30 minutes.
  11. Cream Cheese Frosting
  12. Beat the cream cheese, butter, powdered sugar, vanilla, and lemon juice until its creamy. Top the mini cheesecakes with frosting.
  13. Toasted Coconut
  14. Preheat the oven to 300 degrees F. Spread as much shredded coconut as you need on a baking sheet. Stir the coconut every 2-3 minutes. Depending on how much coconut you used, this whole process may only take 8-10 minutes. Beware, coconut can burn very easily.

Recipe adapted from Sugar Cooking.

Mini Carrot Cake Cheesecakes with Cream Cheese Frosting and Toasted Coconut
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44 Responses to “Mini Carrot Cake Cheesecakes”

  1. Lisa @ Garnish with Lemon — April 2, 2014 at 7:23 am

    I love anything mini and you have a tasty combo with the carrot cake and cheesecake! YUM!

    • Beth @ The First Year — April 2, 2014 at 7:27 am

      Lisa, I love anything mini too!

  2. A Tablespoon of Liz — April 2, 2014 at 11:52 am

    Carrot cake and cheesecake are two desserts that I love but don’t eat/make often enough. Love the combo of both! And miniature form makes everything better!

    • Beth @ The First Year — April 2, 2014 at 4:58 pm

      This is a great two-for-one for you then!

  3. I think that it is awesome you figured out a way to make these without the special pan, that way we all can give it a go! Looks delicious!

    • Beth @ The First Year — April 2, 2014 at 9:04 pm

      Thank you friend :-)

  4. heidi — April 3, 2014 at 4:12 am

    This looks so wonderful. I love carrot cake so I’m anxious to try your recipe.

  5. foodtasticmom2013 — April 3, 2014 at 9:00 am

    Two of my favorite desserts combined! I don’t mind making cheesecakes in foil liners. I’d rather do that than try and stuff another pan in my already overcrowded kitchen :) I make white chocolate raspberry mini cheesecakes and that’s how I always make them… in a regular muffin pan. Pinned to try these!

    • Beth @ The First Year — April 3, 2014 at 12:47 pm

      You’re right.. my kitchen is crowded too!

  6. Cyn — April 3, 2014 at 9:38 am

    Are you looking for mini springform pans or mini tart pans? Search for USA Pans. They have lots of different specialty pans… I LOVE them. They are super sturdy and affordable.

    • Beth @ The First Year — April 3, 2014 at 12:47 pm

      Thanks for the suggestion, I will check them out!

  7. Amy | Club Narwhal — April 3, 2014 at 11:54 am

    Beth, these are so cute! And who knew it would be such a hard thing to find mini cheesecake pans? Luckily your muffin tins came to the rescue :) I haven’t had carrot cake in ages and you are making me want some right now!

    • Beth @ The First Year — April 3, 2014 at 2:58 pm

      Nom nom nom!!

  8. Just saw these on the weekend retreat link up. They are beautiful even in the muffin tin. I had to get my cheesecake pan online.

    • Beth @ The First Year — April 3, 2014 at 9:38 pm

      Ah, I’ll have to do the same!

  9. Ashley | Spoonful of Flavor — April 3, 2014 at 8:15 pm

    I love everything about these, Beth! So cute and look delicious!

  10. These look great! I’ve been craving the carrot cake cheesecake from Cheesecake Factory and this looks like it would taste similar. Can’t wait to try it!

  11. Lois — April 4, 2014 at 10:41 am

    Thanks for joining Foodie Friends Friday! I’m sharing your recipe on my Walking on Sunshine FB page today! Hope to see you next week!

  12. Felecia Cofield — April 4, 2014 at 1:50 pm

    Hi Beth! Try a Williams-Sonoma if you have one close by. That’s where I got mine! Now I have a new recipe to try in the mini-cheesecake pans! Thanks for sharing! Blessings from Bama!

    • Beth @ The First Year — April 4, 2014 at 6:03 pm

      Oh dang, I don’t have a Williams-Sonoma near by..

  13. Beverly — April 4, 2014 at 8:01 pm

    Love carrot cake so these are a must. It is nice to have bite size portions. I have pinned them.

  14. Cindy Eikenberg — April 5, 2014 at 6:03 am

    Hi Beth! These little cakes look wonderful and love the idea of carrot cheesecake! Thank you so much for sharing at Best of the Weekend – will be pinning and sharing! Have a happy Saturday and a wonderful weekend!

  15. Heather @ Sugar Dish Me — April 5, 2014 at 8:30 am

    These are gorgeous!!! I have Wilton mini cheesecake pans, but I think they are still larger than what you’d need for these. So glad you worked it out!! Pinning!

    • Beth @ The First Year — April 5, 2014 at 10:09 am

      I’ll have to check out that brand and take a look!

  16. Blair Lonergan — April 5, 2014 at 9:44 am

    Beth, these look like a small bite of heaven. Carrot cake and cheese cake in one dessert? Genius. Pinned! :)

    • Beth @ The First Year — April 5, 2014 at 10:07 am

      Thanks for pinning Blair!

  17. Saw you on Super Saturday show and tell. This looks delicious, thanks for sharing the recipe!

    • Beth @ The First Year — April 5, 2014 at 12:32 pm

      You are very welcome Jessica!

  18. Mallory — April 5, 2014 at 12:43 pm

    I didn’t know a cheesecake pan existed either. Good luck in your search for one. These little cheesecake look like a great Easter dinner desert.

  19. Maria — April 5, 2014 at 7:28 pm

    These look so good, and the toasted coconut on top sounds perfect!!! Beautiful little desserts!!!

  20. Allyson — April 5, 2014 at 9:30 pm

    Looks delish!!!

  21. tableofcolors — April 6, 2014 at 2:26 am

    Ooh, these look so delicious and you photography is beautiful!

    • Beth @ The First Year — April 6, 2014 at 11:28 am

      Goodness, thank you!!

  22. Daphne — April 6, 2014 at 2:36 pm

    Good Evening Beth, I do love Carrot cake, and do you know, I think your mini Carrot Cake Cheesecakes are lovely, and because they are small, I would not be tempted to eat too many….. mmm no I don’t think that is true, they look so delicious that I know I would eat more than one.
    I have enjoyed my visit Beth and I have become a new follower via Google +
    I look forward to catching up with all your other recipes.
    Best Wishes to you.

  23. Foodista — April 8, 2014 at 5:59 am

    These look wonderful! Thanks for sharing to the Monday link share!!

  24. Yum Beth! Saw your link at The Weekend re-Treat and had to stop by and pin!

    Shauna @ The Best Blog Recipes

  25. Guest — April 18, 2014 at 4:47 pm

    We just found norpro mini cheesecake pan at target, but if you want one online they have them on amazon too.

    • Beth @ The First Year — April 18, 2014 at 5:12 pm

      Oh great, thanks for letting me know!

  26. Gail H. — April 19, 2014 at 6:14 am

    My husband is gonna flip! 2 of his favorites!! His b’day is coming up in May so I know what he’s getting :) And of course I am now on the hunt for mini pans!

    • Beth @ The First Year — April 19, 2014 at 8:03 am

      Oh perfect timing! If you don’t find the pans, then you can use a muffin pan like I did!


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