Looking for a mouthwatering dessert that feeds a crowd with ease? Your search is over. Make a pan of Carrot Cake Cheesecake Bars and watch them disappear.

Spring is just around the corner and that means that it’s carrot cake season! Although, isn’t it always carrot cake season? Please tell me it isn’t just me. Carrot cake and cheesecake are always a welcome sight around here.

And you are in luck today because I took 2 of my favorite desserts and combined them into one spectacular one and made these Carrot Cake Cheesecake Bars.

Traditionally a carrot cake recipe calls for oil to keep it nice and moist, but I used my favorite Kerrygold butter in this version. The high-fat content of this grass-fed goodness makes an amazing carrot cake. It’s the perfect blend of cinnamon, nutmeg, and carrot flavor. Simply add the cheesecake batter, swirl it all together and it’s heaven on a plate.

How to make the marble swirl in cheesecake bars

The marble swirl is what makes these Carrot Cake Cheesecake Bars so beautiful, but don’t stress about making your bars look just like the pictures. There is no wrong way to make the marble swirl and no matter how many times you try, that swirl will never look the same. And that’s OK!!

Simply alternate spoonfuls of the cheesecake and carrot cake batters in alternating spoonfuls in the pan. Drag a sharp knife through the top in a circular motion to create the swirl.

These Carrot Cake Cheesecake Bars make a rich, decadent dessert that looks like you slaved for hours in the kitchen. That gorgeous swirl will do it every time. But don’t worry, your secret is safe with me. No one else needs to know just how easy it is.

You’ll know what a hit they are when you look at the clean plates and share the recipe.

Disclosure: This post was sponsored by Kerrygold. We only share products with you that we personally use and love. Thanks for supporting the brands that make Garnish with Lemon possible.

Carrot Cake Cheesecake Bars

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Cook Time 55 mins Total Time 55 mins

Serves 12 adjust servings

Ingredients

1 cup Kerrygold® Butter, melted and slightly cooled
1 1/2 teaspoons cinnamon, ground
1 cup plus 1 tablespoon flour, divided
1 2/3 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon nutmeg, ground
4 eggs, divided
1/4 teaspoon salt
3 teaspoons vanilla extract, divided
1 1/2 cups finely grated carrots
2 packages (8 ounces each) cream cheese, room temperature
2 tablespoons cream

Instructions

Preheat oven to 325°F and line an 8 x 8 pan with parchment paper and set aside.

Mix 1 cup each of the flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add melted butter, 2 of the eggs, 2 teaspoons vanilla extract and carrots; mix well. Spread 1/2 of the batter into prepared baking pan. Reserve remaining batter. Set aside.

Beat cream cheese and remaining 2/3 cup sugar in another large bowl with an electric mixer until well blended. Add cream, remaining 1 tablespoon of flour and beat well until blended. Add remaining 2 eggs, 1 at a time mixing until just blended. Pour half of the batter on top of the carrot cake batter.

Drop spoonfuls of the cream cheese mixture and reserved carrot cake batter, alternately, over the cheesecake batter in pan. Cut through several times with knife for marble effect. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack.

Refrigerate for at least 2 hours or overnight before cutting into squares and serving.

by Garnish with Lemon

Recipe Notes

2 reviews

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 452kcal Calories from fat 277
% Daily Value
Total Fat 31g	48%
Saturated Fat 18g	90%
Transfat 1g
Cholesterol 139mg	46%
Sodium 298mg	12%
Carbohydrate 40g	13%
Dietary Fiber 1g	4%
Sugars 30g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Did you make this recipe? We’d love to see it! Snap a pic of your creation and tag it #GarnishWithLemon. We might even feature your photo on social media!

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Collage image of cut Carrot Cake Cheesecake Bars on a white background with cinnamon sticks and ground cinnamon for garnish.

Comments

Aimee @Shugarysweets says

March 19, 2018 at 3:49 pm

Oh wow, these sound amazing. I’ve had a version of these on my “to bake” list for a couple years 🙂

- Lisa says
  
  March 19, 2018 at 4:08 pm
  
  What are you waiting for! 🙂 Have fun baking!
  
Ashley @ Wishes & Dishes says

March 19, 2018 at 9:01 pm

I can’t wait to try these for Easter!

S ONeill says

March 25, 2018 at 7:25 am

Do you bake in an 8×8 (as noted at beginning ‘preheat & parchment line…’ or 9×13 (as notes ‘spread half the batter in a greased & floured…’?

- Lisa says
  
  March 25, 2018 at 7:48 am
  
  Thanks for catching that. Recipe is fixed! Use the 8 x 8 pan❤️