Carrot Cake Cheesecake Bars

5 from 1 reviews

Carrot Cake Cheesecake Bars are the best of two desserts – carrot cake and cheesecake. Cream cheese is swirled through carrot cake batter and baked to perfection in these bite sized bars. 



For the Cheesecake:

For the Carrot Cake:


For the Cheesecake:

  1. Add the cream cheese and sugar to the bowl of a stand mixer and beat on medium speed until well incorporated. Add in the eggs, one at a time, followed by the sour cream and vanilla. Set aside.

For the Carrot Cake:

  1. Preheat the oven to 350 degrees. Line a 9×13 baking dish with parchment paper.
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg and salt. Set aside.
  3. In a large bowl, whisk together the vegetable oil, sugars, eggs and vanilla until fully combined.
  4. Fold the dry ingredients into the wet and then fold in the carrots. Be careful not to overmix.

To Assemble:

  1. Spread half of the cake batter into the prepared pan.
  2. Alternate between the cake batter and the cream cheese mixture, adding dollops on top of the cake batter layer.
  3. Use a butter knife or toothpick to swirl the cream cheese through the batter.
  4. Bake for 35-40 minutes until lightly golden and the top of the bars are springy.
  5. Cool completely, then cut into bars.



Carrot Cake Cheesecake Bars can be made in advance. They will keep in the fridge for around 5 days.



  • Serving Size: 1 bar
  • Calories: 319
  • Sugar: 18.8g
  • Sodium: 149mg
  • Fat: 21.6g
  • Saturated Fat: 8.8g
  • Carbohydrates: 27.9g
  • Fiber: 0.7g
  • Protein: 4.7g
  • Cholesterol: 73mg

Keywords: carrot cake cheesecake bars, cheesecake bars, carrot cake, springsweetsweek

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