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Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars are absolutely heavenly. A cheesecake layer in the middle makes them ultra rich and creamy. Perfect for Easter or anytime you need a Spring dessert.

  • Prep15 min
  • Cook36 min
  • Total51 min
  • Serves9
Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars are absolutely heavenly. A cheesecake layer in the middle makes them ultra rich and creamy. Perfect for Easter or anytime you need a Spring dessert.

Carrot Cake Cheesecake Bars cut into squares.

Carrot Cake Cheesecake Bars Recipe

These delightfully moist bars consist of a bottom and top layer of carrot cake batter flavored with cinnamon, ginger, nutmeg, and allspice with a cheesecake layer in the middle.

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Name *Email *, but they should be cut into small squares so you can serve about 12.
Carrot Cake Bars in baking pan.

How To Make Carrot Cake Cheesecake Bars

  1. First make the filling. Use either a hand-held electric mixer or a stand mixer to beat cream cheese until softened. Beat in flour and sugar and then egg and vanilla extract. Set aside.
  2. Make the bar batter. Cream the butter, brown sugar, and granulated sugar until light and creamy. Beat in the egg. Whisk together the dry ingredients and gradually beat in with the mixer on LOW. Beat in shredded carrots just until incorporated.
  3. Assemble. Press about 2 cups of batter in the bottom of a baking pan lined with parchment paper. Spread cheesecake mixture on top. Drop remaining batter by spoonfuls on top. You don’t need to cover all the cheesecake mixture. It looks pretty when some of the cheesecake filling shows and the batter will spread to mostly cover it.
  4. Bake. Bake at 350 degrees for 36 to 38 minutes. Note: It will still be slightly jiggly in the middle but it will set up as it cools.
Carrot Cake Cheesecake Bars cut into squares.

Recipe Tips

  • Use a box grater and grate the carrots on the large holes. You will need 2 to 3 medium carrots for 3/4 cup.
  • Use softened cream cheese. Leave it at room temperature for 1 hour or microwave it at 50% power for about 15 seconds.
  • Refrigerate for at least 4 hours before cutting into bars.
Carrot Cake Bars cut into squares.

How To Store

Store bars in an airtight container in the refrigerator for 4 days or freeze for up to 2 months.

Two cheesecake bars stacked on top of each otherh

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Ingredients

Cheesecake Layer

Carrot Cake Layer

Equipment Electric Mixer, 8-inch Square Baking Pan, Parchment Paper

Steps

  1. 1

    Make cheesecake filling. Using an electric mixer, beat cream cheese until smooth. Beat in flour and sugar, scraping down the sides of the bowl. Beat in egg and vanilla. Set aside while you make the carrot cake batter.

  2. 2

    Preheat oven to 350 degrees and line an 8-inch square pan with parchment paper.

  3. 3

    Use a stand mixer to beat butter, brown sugar, and granulated sugar until light and creamy, about 4 minutes.

  4. 4

    Beat in egg, stopping to scrape down the sides of the bowl so everything gets mixed evenly.

  5. 5

    In a medium bowl, whisk together flour, cinnamon, ginger, salt, baking powder, baking soda, nutmeg, and allspice. With mixer on low, gradually beat in flour mixture just until incorporated. Beat in carrots.

  6. 6

    Spread about 2 cakes of the cake batter in the prepared baking pan. Spread cheesecake mixture on top. Drop the remaining batter on top by spoonfuls.

  7. 7

    Bake for about 36 to 38 minutes, or until center jiggles just slightly. Cool completely in pan and then refrigerate for at least 4 hours before cutting into squares.

Notes

Store bars in an airtight container in the refrigerator for 4 days or freeze for up to 2 months.

Nutrition

  • Calories520
  • Carbs68
  • Protein6
  • Fat25
  • Sodium389
  • Fiber1
  • Sugar45

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