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    Home » Desserts » Carrot Cake Cheesecake Bars

    Published: Mar 19, 2018 · Modified: Feb 1, 2021 by Lisa · This post may contain affiliate links, which means we make a small commission off items you purchase at no additional cost to you.

    Carrot Cake Cheesecake Bars

    Jump to Recipe Print Recipe

    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.

     cut carrot cake cheesecake bars on white background with fresh cinnamon sticks for garnish. this recipe

    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.

    Carrot Cake Cheesecake Bars cut into squares on white surface with ground cinnamon for garnish.

    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.

    carrot cake cheesecake bars stacked on top of each other on a white background.
    Carrot Cake Cheesecake Bars cut into squares on white surface with ground cinnamon for garnish.

    Carrot Cake Cheesecake Bars

    Garnish With Lemon
    You can't go wrong with the layers of goodness in these Carrot Cake Cheesecake Bars. 
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 55 mins
    Additional Time 2 hrs
    Total Time 3 hrs 15 mins
    Course Desserts
    Cuisine American
    Servings 12 bars
    Calories 307 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 cup Kerrygold® Butter melted and slightly cooled
    • 1 ½ teaspoons cinnamon ground
    • 1 cup plus 1 tablespoon flour divided
    • 1 ⅔ cups sugar divided
    • 1 teaspoon baking soda
    • ½ teaspoon nutmeg ground
    • 4 eggs divided
    • ¼ teaspoon salt
    • 3 teaspoons vanilla extract divided
    • 1 ½ cups finely grated carrots
    • 16 ounces 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 ½ of the batter into prepared baking pan. Reserve remaining batter. Set aside.
    •  Beat cream cheese and remaining ⅔ cup sugar in another large bowl with an electric mixer until well blended. Add cream, 1 teaspoon of vanilla, 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. 

    Notes

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

    Nutrition

    Serving: 1barCalories: 307kcalCarbohydrates: 30gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 110mgSodium: 335mgFiber: 1gSugar: 29g

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!
     
    You can never have too many recipes for cheesecake bars!
     
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    Salted Caramel Cheesecake Bars - All Day I Dream About Food
    Lemon Blueberry Cheesecake Bars - Garnish with Lemon®
     
     Cheesecake Bars on a white background with cinnamon sticks and ground cinnamon for garnish.
     
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    About Lisa

    Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.

    Reader Interactions

    Comments

    1. MP says

      March 22, 2022 at 11:31 am

      Will ANY BRAND unsalted butter do?

      Reply
      • Lisa says

        March 22, 2022 at 11:39 am

        Absolutely!

        Reply
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    We're the creative juices behind Garnish with Lemon. In the past 8 years, millions of people have sipped & snacked on our recipes. Need easy, delicious party food and drinks for your next shindig? You’ve come to the right place.

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