If you love the rich creaminess of cheesecake paired with the warmly spiced, tender crumb of carrot cake, then you are in for an absolute treat with this Carrot Cake Cheesecake Bars Recipe. This dessert captures the best of both worlds in every luscious bar, offering that perfect balance of smooth cream cheese swirls and moist, flavorful carrot cake. Imagine each bite delivering a little burst of cinnamon and nutmeg, with freshly grated carrots adding just the right touch of natural sweetness and texture. These bars are not only easy to make but incredibly satisfying, destined to become a beloved recipe in your baking collection.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a crucial role in creating those unforgettable Carrot Cake Cheesecake Bars. From the melted Kerrygold® butter that lends richness and moisture to the perfectly spiced batter, every component is carefully chosen to build layers of flavor and texture that shine through in every bite.
- Kerrygold® Butter (1 cup, melted and slightly cooled): Adds a rich, creamy fat that helps create a tender crumb and enhances flavor.
- Cinnamon (1 ½ teaspoons, ground): Provides warm, aromatic spice essential to the classic carrot cake taste.
- Flour (1 cup plus 1 tablespoon, divided): The structural backbone that keeps both cake and cheesecake layers perfectly balanced.
- Sugar (1 â…” cups, divided): Sweetens both the cake and cream cheese layers while contributing to a beautiful golden color.
- Baking Soda (1 teaspoon): Helps the batter rise and become delightfully fluffy.
- Nutmeg (½ teaspoon, ground): Adds a subtle depth and warm spiciness that complements the cinnamon.
- Eggs (4, divided): Bind the ingredients and add richness and moisture to both layers.
- Salt (¼ teaspoon): Enhances all the flavors, balancing sweetness and spice.
- Vanilla Extract (3 teaspoons, divided): Brings a sweet floral note that brightens the entire dessert.
- Finely Grated Carrots (1 ½ cups): The star veggie that adds moisture, texture, and natural sweetness.
- Cream Cheese (16 ounces, room temperature): Creates decadently smooth cheesecake layers with a slight tang.
- Cream (2 tablespoons): Lightens the cheesecake filling for extra silkiness.
How to Make Carrot Cake Cheesecake Bars Recipe
Step 1: Prepare Your Pan
First things first, preheat your oven to 325°F. Take an 8 x 8 inch pan and line it with parchment paper, leaving some overhang on the sides for easy removal later. This prep ensures your bars don’t stick and come out in perfect squares.
Step 2: Mix the Carrot Cake Batter
In a large bowl, combine 1 cup of flour, 1 cup of sugar, cinnamon, baking soda, nutmeg, and salt. Pour in the melted butter, add 2 eggs and 2 teaspoons of vanilla extract, then stir in the finely grated carrots. This batter should be moist and fragrant, packed with sweet spice and that fresh carrot goodness. Spread half of this mixture evenly in your prepared pan, reserving the rest for later. Don’t worry if it looks a little thick; this crumb will bake up beautifully.
Step 3: Make the Cheesecake Layer
In a separate bowl, beat the cream cheese with the remaining ⅔ cup of sugar until smooth and creamy—no lumps allowed! Add cream, 1 teaspoon of vanilla, and the remaining tablespoon of flour, then beat again until fully incorporated. The flour helps stabilize the cheesecake layer so it holds its shape while baking.
Step 4: Incorporate Remaining Eggs
Now add the last 2 eggs one at a time, mixing gently after each addition just until combined. This prevents over-mixing which can make the cheesecake dense. You’re aiming for a silky, luscious consistency that will contrast beautifully with the spiced carrot cake below.
Step 5: Layer Batter and Cheesecake
Pour half of the cream cheese mixture over the first carrot cake layer. Then drop spoonfuls of the reserved carrot cake batter and remaining cream cheese mixture alternately over the cheesecake batter in the pan. This alternating layering creates a stunning marbled effect that’s as pretty as it is delicious.
Step 6: Create the Marble Effect
Take a knife and gently cut through the layers several times, swirling the batters together just enough to make that classic marble pattern. Be careful not to over-swirl—you want defined ribbons of cheesecake and carrot cake.
Step 7: Bake to Perfection
Bake for 50 to 60 minutes until the top is set and a toothpick inserted in the center comes out clean with only a few moist crumbs. The aroma filling your kitchen will be enough to make anyone eager to try these bars!
Step 8: Cool Properly
Remove the pan from the oven and let it cool completely on a wire rack. Patience here is key for clean cutting later on and developing the flavors fully.
Step 9: Chill Before Serving
Cover and refrigerate for at least 2 hours, or overnight if you can wait that long! Chilling gives the cheesecake layer time to firm up and makes slicing these bars a breeze.
How to Serve Carrot Cake Cheesecake Bars Recipe
Garnishes
These bars shine beautifully on their own, but you can elevate them with a fan of toasted pecans or a dusting of powdered sugar. A dollop of whipped cream or cream cheese frosting on the side adds an extra touch of indulgence that’s perfect for special occasions or treating yourself.
Side Dishes
Pair these bars with a freshly brewed coffee or a lightly spiced chai tea for a cozy afternoon snack. If you want to turn this into a dessert plate, fresh fruit like sliced pears or oranges with a hint of cinnamon adds a refreshing balance to the rich bars.
Creative Ways to Present
Cut into bite-sized squares and serve on a decorative platter for parties, or stack them as mini towers for an eye-catching dessert display. Swirling extra cream cheese frosting on top before chilling can create a lovely glazed finish that impresses guests every time.
Make Ahead and Storage
Storing Leftovers
Once completely chilled, store your Carrot Cake Cheesecake Bars in an airtight container in the refrigerator. They will stay fresh for up to 4 days, making them ideal for preparing ahead of time for gatherings or just enjoying throughout the week.
Freezing
If you want to keep these bars longer, wrap individual squares tightly in plastic wrap and place them in a sealed freezer-safe container or bag. Frozen bars can last up to 2 months and thaw beautifully in the fridge overnight for a convenient treat anytime.
Reheating
Although these bars are typically enjoyed chilled, you can warm them slightly in a low oven (about 300°F) for 10-15 minutes if you prefer a softer texture. Just be careful not to overheat, as the cream cheese layer will melt and lose that perfect firmness.
FAQs
Can I use regular butter instead of Kerrygold® Butter?
Absolutely! Kerrygold® butter adds a rich flavor due to its high butterfat content, but any unsalted butter melted and slightly cooled will work perfectly fine in this recipe.
What kind of carrots should I use?
Use fresh, finely grated carrots for the best texture and moisture. Avoid pre-shredded carrots from the store, as they can be too watery and affect your batter consistency.
Can I make this recipe gluten-free?
You can substitute the flour with a 1-to-1 gluten-free baking flour blend. Just ensure it includes xanthan gum or another stabilizer to maintain the texture.
Do these bars need to be refrigerated?
Yes, because of the cream cheese in the filling, these bars should always be kept refrigerated to stay fresh and safe to eat.
How do I get a nice marble effect in the bars?
Drop spoonfuls of alternating batters over each other and then cut through gently several times with a knife. Avoid over-mixing to keep the beautiful contrasting swirls intact.
Final Thoughts
There is just something so joyful about combining the luscious cream cheese richness with the warmly spiced, tender carrot cake in one delightful bar. This Carrot Cake Cheesecake Bars Recipe is truly a crowd-pleaser, whether you’re celebrating a special moment or simply craving a sweet, comforting treat. I encourage you to dive in and make these bars for your next get-together or cozy night in—you won’t regret it!
Print
Carrot Cake Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully rich and moist carrot cake cheesecake bars combining the warm spices of classic carrot cake with a creamy cheesecake swirl. Perfectly marbled and baked into convenient bars, this recipe is ideal for dessert lovers seeking a unique twist on traditional carrot cake.
Ingredients
Carrot Cake Batter
- 1 cup Kerrygold® Butter, melted and slightly cooled
- 1 ½ teaspoons ground cinnamon
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- 2 eggs
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 ½ cups finely grated carrots
Cheesecake Batter
- 16 ounces cream cheese, room temperature
- â…” cup sugar
- 2 tablespoons cream
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
- Preheat Oven and Prepare Pan:
Preheat your oven to 325°F and line an 8 x 8-inch baking pan with parchment paper. Set aside to ensure easy removal of bars later. - Make Carrot Cake Batter:
In a large bowl, combine 1 cup flour, 1 cup sugar, cinnamon, baking soda, nutmeg, and salt. Stir in the melted butter, 2 eggs, 2 teaspoons vanilla extract, and grated carrots. Mix everything well until the batter is smooth. Spread half of this batter evenly into the prepared pan and reserve the rest for layering. - Prepare Cheesecake Batter:
In another large bowl, use an electric mixer to beat the cream cheese with â…” cup sugar until smooth and creamy. Add the cream, remaining 1 tablespoon flour, and 1 teaspoon vanilla extract, mixing well until blended. - Add Eggs to Cheesecake Batter:
Add the remaining 2 eggs one at a time to the cheesecake mixture, beating just until combined after each addition to maintain a smooth texture. - Layer Cheesecake Batter:
Pour half of the cheesecake batter evenly over the carrot cake batter in the pan. - Layer Remaining Batters:
Alternately drop spoonfuls of the reserved carrot cake batter and remaining cheesecake batter atop the layer in the pan to create a marbled effect. - Marble the Batters:
Using a knife, gently cut through the layers several times to swirl the batters together and enhance the marble look. - Bake:
Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bars are fully cooked. - Cool:
Remove the pan from the oven and cool on a wire rack to room temperature. - Refrigerate:
Once cooled, refrigerate the bars for at least 2 hours or overnight to allow them to set properly before cutting into 12 squares and serving.
Notes
- For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps in the batter.
- Using parchment paper to line the pan allows for easy removal and cleaner edges.
- Adjust baking time slightly depending on your oven; start checking at 50 minutes to prevent overbaking.
- Refrigerating overnight enhances the flavor and texture of the bars.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
