5 from 1 vote
Mini Carrot Cheesecake Recipe
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Rich, creamy and sweetly spiced...these Mini Carrot Cheesecakes are the best addition to any party or gathering.
Course: Baking
Cuisine: American
Keyword: carrot cake, cheesecake
Servings: 24
Calories: 191 kcal
Author: Kellie Hemmerly from The Suburban Soapbox
  • 1 cup pecans
  • 1/4 cup salted butter melted
  • 1 1/2 cups graham cracker crumbs about 8-9 graham crackers
  • 1/4 cup light brown sugar
  • 1 tablespoon butter
  • 2 medium carrots peeled and finely grated
  • 1 1/2 cups granulated sugar
  • 4 8- ounce packages cream cheese room temperature
  • 4 large eggs
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon orange extract
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • Whipped cream if desired
  1. Preheat oven to 350 degrees. Pulse pecans in a food processor until finely ground. Place in a medium bowl with graham crackers, butter and brown sugar. Stir to combine. 
  2. Press crumb mixture firmly into the bottom of each well in a mini cheesecake pan. Bake until golden brown around edges and firm, about 10 minutes. (If baking a 9 inch cheesecake, press the crumbs into the bottom and up the sides. Bake for 15 minutes.) Transfer to a wire rack and  cool to room temperature. Reduce the oven temperature to 325 degrees. 
  3. For the filling: Melt the butter in a medium saute pan over medium heat. Add the carrots and 1/2 cup of sugar. Cook, stirring often, until carrots are soft, 3 to 4 minutes. Transfer the carrots and juices to a bowl, and cool to room temperature. 
  4. Beat the cream cheese and remaining sugar with a mixer on medium speed until fluffy, approximately 4 minutes. Add the eggs, 1 at a time, scraping down sides of bowl after each addition. Add the carrots and pan juices, nutmeg, cinnamon, ginger, orange extract, salt, and vanilla. Beat until thoroughly combined. Divide the mixture evenly among the cheesecake wells filling about 1/4 inch from the top of the pan. (Alternatively, if making in a standard springform pan, pour all the batter into the pan until 1/4 inch from the top.) 
  5. Fill a small roasting pan with enough boiling water to reach halfway up the sides of the pan and place on the bottom rack of the oven. Transfer the cheesecake pan to the middle rack and bake the cheesecake until set but slightly wobbly in center, approximately 15-20 minutes. (For a 9 inch cheesecake, bake for approximately 80 minutes.)
  6. Transfer cheesecake  pan to a rack, and allow to cool. Then refrigerate, uncovered, for 6 hours or overnight. (Cheesecake will keep, covered and refrigerated, for up to 3 days).
  7. Run a hot knife around edges of cheesecake to loosen, then remove sides of pan. 
  8. Top with whipped cream and chopped pecans, if desired, right before serving.
Recipe Notes

Cheesecake can be made up to 3 days in advance and stored uncovered in the refrigerator.

Nutrition Facts
Mini Carrot Cheesecake Recipe
Amount Per Serving
Calories 191 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 49mg16%
Sodium 140mg6%
Potassium 75mg2%
Carbohydrates 20g7%
Fiber 0g0%
Sugar 16g18%
Protein 2g4%
Vitamin A 1155IU23%
Vitamin C 0.3mg0%
Calcium 29mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.