Do Share Recipe

Carrot Cake Cheesecake Bars Recipe | Creamy, Spiced & Sweet

I made these Carrot Cake Cheesecake Bars Recipe last weekend, and honestly, I’m still thinking about them! The combination of carrot cake flavor, creamy cheesecake, and buttery crust makes every bite absolutely divine. When I pulled the pan out of the fridge, those beautiful layers looked bakery-perfect.

A dreamy mix of spiced carrot cake and rich cheesecake in every forkful. If you love desserts that feel fancy but are secretly simple, this one’s for you. You might also enjoy trying my Fluffy Japanese Cheesecake Cupcakes Recipe for another light and airy treat.

Ingredients

Here’s what you’ll need to make these irresistible cheesecake bars. Each ingredient brings something special to the flavor and texture.

Crust

2 cups all-purpose flour – spoon and level it for accuracy, don’t pack it.
1 stick (8 tablespoons) cold unsalted butter, diced – cold butter makes a tender, shortbread-like crust.
½ cup confectioners’ sugar – for sweetness and softness.
½ teaspoon ground cinnamon – adds warmth that pairs perfectly with carrot flavor.
¼ teaspoon kosher salt – balances the sweetness.
1 large egg – binds the crust ingredients together.

Carrot Juice Curd Filling

1 cup plus 2 tablespoons granulated sugar – gives the curd its sweet, glossy finish.
3 tablespoons confectioners’ sugar – for a smoother consistency.
4 large eggs + 1 egg yolk – adds richness and structure.
¼ cup all-purpose flour – slightly thickens the curd.
Pinch of kosher salt – enhances flavor.
⅔ cup carrot juice – the star ingredient that brings that classic carrot cake sweetness.

Walnut Crumble

2 tablespoons unsalted butter – helps hold the crumble together.
3 tablespoons chopped walnuts – toast them for a deeper nutty flavor.
2 tablespoons of packed light brown sugar – adds a caramel-like sweetness.
2 tablespoons rolled oats – for extra texture and crunch.
¼ teaspoon ground cinnamon – ties all the layers together.
⅛ teaspoon kosher salt – keeps the crumble balanced.

No-Bake Cheesecake Layer

⅓ cup heavy cream – whipped to give a light, fluffy texture.
12 ounces cream cheese, softened – the smooth and tangy base.
½ cup granulated sugar – sweetens the cheesecake without overpowering it.
1 tablespoon lemon juice – brightens and balances the flavor.
1 tablespoon sour cream – for a creamy tang.
1 teaspoon vanilla extract – enhances the cheesecake’s aroma.

Note: This recipe makes about 16 delicious bars — perfect for sharing (or not!).

Variations

One of the best parts of this recipe is how adaptable it is. You can easily make it fit your taste or dietary needs.

Dairy-Free: Swap cream cheese and heavy cream for vegan alternatives or coconut cream.
Sugar-Free: Use a sugar substitute like erythritol or monk fruit. Adjust to taste.
Nut-Free: Skip the walnuts or replace them with pumpkin or sunflower seeds.
Spiced Upgrade: Add a pinch of nutmeg, ginger, or cloves for deeper carrot-cake flavor.
Citrus Boost: Stir in a teaspoon of orange zest to brighten the cheesecake layer.

If you love rich, chocolatey desserts, try the Dark Chocolate Blackberry Cupcakes Recipe — it’s a decadent twist that pairs beautifully with fruity notes.

Cooking Time

Here’s how long you’ll need from start to finish:

Prep Time: 1 hour
Cooking Time: 50–60 minutes
Chilling Time: 6 hours (or overnight)
Total Time: About 9 hours (most of it hands-off)

Equipment You Need

You won’t need anything fancy — just a few kitchen basics.

9-inch square baking pan – holds the layered bars.
Parchment paper – for easy lifting and neat slices.
Food processor or pastry cutter – blends the crust quickly.
Mixing bowls – one for each layer.
Whisk and spatula – for stirring and folding.
Electric mixer – for whipping cream and beating cream cheese.
Cooling rack – cools the bars evenly before chilling.

How to Make Carrot Cake Cheesecake Bars

This recipe comes together in four simple stages. Each layer builds flavor and texture.

Prepare the Crust

Preheat your oven to 350°F and line your pan with parchment paper. Combine flour, butter, powdered sugar, cinnamon, and salt until crumbly. Add the egg and mix until a dough forms. Press the dough into your pan, prick with a fork, and bake for about 20–25 minutes, or until lightly golden.

Make the Carrot Juice Curd

While the crust bakes, whisk together granulated sugar, powdered sugar, eggs, yolk, flour, salt, and carrot juice until smooth. Pour the curd mixture over the hot crust and bake again until just set (the center will jiggle slightly). Let it cool completely, then chill until firm.

Make the Cheesecake and Crumble

For the crumble, melt the butter and mix it with walnuts, oats, brown sugar, cinnamon, and salt. Set aside to cool. For the cheesecake layer, whip the heavy cream until stiff peaks form. In a separate bowl, beat the softened cream cheese with sugar, lemon juice, sour cream, and vanilla until smooth. Gently fold in the whipped cream.

Assemble and Chill

Spread the cheesecake mixture evenly over the chilled curd layer. Cover and refrigerate for at least 6 hours, or overnight, until firm. Before serving, top with the walnut crumble for the perfect finishing touch.

Additional Tips for Making This Recipe Better

After making this recipe a few times, here are a few things I learned that really make a difference:

Bring the cream cheese to room temperature before mixing to avoid lumps.
Use fresh carrot juice instead of bottled for better flavor and color.
Chill overnight for the cleanest cuts and best texture.
Run your knife under warm water and dry it between slices for neat edges.
Toast the nuts before using — it really amplifies the flavor and aroma.

How to Serve Carrot Cake Cheesecake Bars

Presentation matters — especially for a dessert this pretty! Lift the chilled bars out of the pan using parchment overhang and place them on a cutting board. Slice into even squares with a sharp knife. Dust with powdered sugar, sprinkle extra nuts, or drizzle a bit of caramel or cream cheese glaze. Serve cold or slightly cool for the best texture.

Nutritional Information

Each bar is rich but satisfying, so a small square goes a long way.

Calories: Approximately 377
Protein: About 6g
Carbohydrates: Around 44g
Fat: Roughly 20g

Make Ahead and Storage

Storage

Store leftovers in an airtight container in the fridge for up to 4–5 days. Place parchment paper between layers to prevent sticking.

Freezing

Wrap each bar individually in plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, thaw overnight in the fridge.

Reheating / Restoring

These bars are meant to be served chilled, not warm. If they soften after thawing, refrigerate for a few hours to firm them up again.

Why You’ll Love This Recipe

Here’s why this dessert deserves a spot in your recipe collection:

Beautifully Layered: Each bite gives you carrot cake flavor, creamy cheesecake, and nutty crunch.
Make-Ahead Friendly: Perfect for parties or holidays since it sets overnight.
Customizable: Easily adjust for dietary needs or add your favorite spices.
Texture Heaven: Creamy, smooth, crunchy — it’s all there.
Crowd-Pleaser: Impresses guests every time, but simple enough for a casual weekend bake.

Ben Carraoli