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Flavorful Mini Carrot Cake Cheesecakes with Pecan Streusel

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These mini carrot cake cheesecakes combine rich, creamy cheesecake with warm spiced carrot cake and a crunchy pecan streusel topping, perfect for gatherings or a special treat.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup shredded carrots, packed
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • Pinch of salt
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup brown sugar, packed
  • 2 tbsp unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 1/4 tsp ground cinnamon

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners or grease a mini cheesecake pan.
  2. Prepare the streusel topping: In a small bowl, combine chopped pecans, brown sugar, melted butter, flour, and cinnamon. Mix until crumbly and set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. Beat the cream cheese and granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Scrape down the sides to avoid lumps.
  5. Beat in the egg and vanilla extract until fully combined.
  6. Slowly fold the dry ingredients into the wet mixture gently with a spatula until no flour streaks remain.
  7. Fold in the shredded carrots evenly through the batter.
  8. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  9. Generously sprinkle the pecan streusel over each cheesecake, pressing lightly so it sticks but doesn’t sink.
  10. Bake for 22-25 minutes, or until the edges are set but the center jiggles slightly when shaken.
  11. Allow the mini cheesecakes to cool in the pan for 10 minutes, then transfer to a cooling rack.
  12. Once at room temperature, refrigerate for at least 2 hours to fully set and develop flavors.
  13. Remove liners if used and serve chilled or slightly warmed.

Notes

Do not overmix the cream cheese batter to avoid cracks or dense texture. Press streusel topping lightly to keep crunch. Toast pecans beforehand for extra flavor. Bake until centers jiggle slightly for creamy texture. Chill at least 2 hours or overnight for best flavor and firmness. Can freeze up to 2 weeks; thaw overnight in fridge before serving.

Nutrition

Keywords: mini carrot cake cheesecakes, pecan streusel, carrot cake dessert, cheesecake recipe, easy dessert, holiday dessert, finger food

Find it online: https://tempotaste.com/flavorful-mini-carrot-cake-cheesecakes-with-pecan-streusel-recipe-youll-love/