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Carrot Cake Cheesecake Bars Recipe
Ben Carraoli

Carrot Cake Cheesecake Bars Recipe

I made these Carrot Cake Cheesecake Bars 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.
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Total Time 9 hours
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.