This Carrot Cake Cheesecake combines a soft, warmly spiced carrot cake with a creamy cheesecake layer swirled in for the perfect balance of cozy and rich. It’s topped with a lightly sweetened matcha cream cheese whip that tastes like a no-bake cheesecake!
Table of Contents
Carrot Cake and Cheesecake is the Perfect Mashup
Carrot cake and cheesecake are two of my favourite types of cakes, and if you really think about it, carrot cake is already usually topped with cream cheese frosting, which is basically just a no-bake cheesecake in disguise. So combining them just made sense, the flavours were always meant to work together!!
And I love a really moist carrot cake so adding a cheesecake layer gives it this perfect balance of creamy and tangy without making it too sweet or heavy. It keeps every bite a littler different and interesting instead of just being one-note. I also added a bit of yuzu marmalade into the cheesecake layer, which I think goes so well with the warm spices in the carrot cake. And the matcha cream cheese whip on top was inspired by the green tops of carrots. It’s pretty cute heh but it also actually works surprisingly well with all the flavours here. It’s optional, but definitely worth trying if you like something a little different.
Ingredients and Substitutions
A quick breakdown of the ingredients and a few easy swaps if you need them:
- Cream cheese: Use full-fat and room temperature for a smooth cheesecake layer.
- Sugar: I used brown and white but you can use all white sugar. Brown sugar does add a bit of depth and moistness to the cake.
- Eggs: Helps bind and set both layers.
- Mascarpone or sour cream: Adds moistness to the carrot cake and creaminess and slight tang to the cheesecake.
- All-purpose flour: Base of the carrot cake layer. You can substitute with 1:1 gluten free flour mix as needed.
- Baking powder & baking soda: Helps the cake rise.
- Cinnamon, nutmeg, ginger: Warm spices for classic carrot cake flavour.
- Oil: Keeps the cake soft and moist. Use a neutral oil like avocado oil.
- Maple syrup: Adds a subtle maple flavour but you can substitute it with more brown sugar and sour cream.
- Grated carrot: Finely grate for a softer texture and don’t remove any moisture.
- Heavy cream: Whipped with cream cheese for the topping.
- Yuzu marmalade: Adds a light citrus note; swap with lemon or orange marmalade, or skip.
- Matcha powder: Optional, for flavour and colour.
How to Make Carrot Cake Cheesecake
The cheesecake and carrot cake batters are made separately, then layered together before baking:
- Prepare the pan: Line a 6–7 inch pan with parchment and preheat the oven.
- Make the cheesecake batter: Mix cream cheese, sugar, and remaining ingredients until smooth.
- Make the carrot cake batter: Whisk wet ingredients, then fold in dry ingredients and carrots.
- Layer the batters: Add most of the carrot cake batter, then cheesecake, then repeat to create layers.
- Bake: Bake at a reduced temperature until the edges are set and the center is slightly jiggly.
- Cool and chill: Let it cool gradually, then refrigerate until fully set.
- Make the topping: Whip cream cheese, sugar, and cream until fluffy.
- Finish and serve: Spread or pipe the topping, slice with a warm knife, and serve.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Use a kitchen scale for accurate results: Weighing ingredients gives you the most consistent texture.
- Don’t swirl the batter: Once layered in the pan, leave it as is. It will naturally marble as it bakes, giving you swirled clean layers without them blending too much.
- Avoid overbaking: The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools.
- Chill the cream cheese whip before using: Let the topping sit in the fridge so it thickens slightly, it’ll spread and hold better on the cake.
- 5. Use a warmed knife for clean slices: Dip your knife in hot water, wipe dry, then slice. Rewarm and wipe between each cut for smooth, clean pieces.
How to Store Carrot Cake Cheesecake
Store the cheesecake in the fridge, covered or in an airtight container, for up to 4 days. The texture actually gets better after a day as it fully sets. If already sliced, keep the pieces in a sealed container to prevent them from drying out.
You can also freeze it with or without the cream cheese whip. Wrap the entire cake or individual slices tightly in plastic wrap and store in an airtight container for up to 1 month. Thaw overnight in the fridge. If you froze it without the cream cheese frosting, top it off before serving.
Recipe FAQ
Yes! You can use a 8 or 9 inch springform pan and multiple the ingredients by x1.6 for 8 inch and x2 for 9 inch.
Cracking usually happens from overbaking, an oven that’s too hot, or cooling too quickly. Try baking at a steady 325-350°F, removing it while the center still has a slight jiggle, and letting it cool gradually in the oven with the door slightly open. That said, it doesn’t really matter here, the cream cheese whip frosting goes on top and covers any cracks anyway.
More Carrot Cake and Cheesecake Recipes
- Carrot Cake Loaf Cake
- Carrot Cake Bagels
- Carrot Cake Muffins
- Basque Cheesecake
- No Bake Soy Caramel Cheesecake
Enjoy! If you make this Carrot Cake Cheesecake recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
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Carrot Cake Cheesecake
- Total Time: 7 hours 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Carrot Cake Cheesecake combines a soft, warmly spiced carrot cake with a creamy cheesecake layer swirled in for the perfect balance of cozy and rich. It’s topped with a lightly sweetened matcha cream cheese whip that tastes like a no-bake cheesecake!
Ingredients
Cheesecake Batter
- 8 oz (225 g) block cream cheese, room temperature
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (30 g) yuzu marmalade or 2 tbsp (24 g) granulated sugar
- 1 large (50 g) egg, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp (45 g) mascarpone or sour cream
Carrot Cake Batter
- 3 tbsp + 1 tsp (50 ml) avocado oil (or neutral oil or choice)
- 3 tbsp (36 g) g granulated sugar
- 3 tbsp + 2 tsp (45 g) brown sugar
- 1 tbsp (20 g) pure maple syrup (optional; or substitute with 10 g extra sour cream + 10 g more brown sugar)
- 2 tbsp (30 g) mascarpone or sour cream
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/4 tsp salt
- 1/2 cup (75 g) finely grated carrot
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup (90 g) all-purpose flour
Cream Cheese Whip (Optional)
- 1/2 cup (120 ml) heavy cream
- 5 oz (140 g) block cream cheese, room temperature
- 4–6 tbsp (50–70 g) granulated sugar (to taste)
- 1 tsp vanilla extract
- 1 tsp yuzu juice (optional)
- 1 tbsp matcha powder (optional)
Instructions
Prepare the Pan and Oven
- Preheat oven to 350°F (180°C).
- Scrunch a large piece of parchment paper and press it into a 6 or 7-inch springform pan, making sure it comes at least 1 inch above the rim. Add a second layer if there are any tears.
Make the Cheesecake Batter
- In a medium bowl, smooth the cream cheese with a spatula until creamy. Add the sugar and yuzu marmalade (if using) and mix until combined. Mix in the mascarpone or sour cream. Add the egg, vanilla, and salt, and mix until smooth. Set aside.
Make the Carrot Cake Batter
- In a bowl, whisk together the oil, sour cream, egg, granulated sugar, brown sugar, maple syrup (if using), vanilla, spices, and salt until well combined. Stir in the finely grated carrots. Whisk in the baking powder and baking soda. Add the flour and fold until just combined.
Layer and Bake
- Pour about 2/3 of the carrot cake batter into the prepared pan (about 300 g if weighing).
- Add about 1/3 of the cheesecake batter into the center (about 110 g).
- Pour the remaining carrot cake batter into the center.
- Spoon the remaining cheesecake batter over the top, starting from the center.
- Gently tap the pan on the counter to release air bubbles.
- Reduce oven temperature to 325°F (160°C) and bake for 35–45 minutes, until the edges are set and the center still has a slight jiggle. If the top browns too quickly, tent loosely with foil.
- Turn off the oven, crack the door open, and let the cheesecake sit inside for 20 minutes.
- Remove and cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
Make the Cream Cheese Whip
- In a mixing bowl, beat the cream cheese and sugar on medium speed until smooth, about 1 minute.
Add the heavy cream and whip on medium-high speed until light and fluffy, about 2–3 minutes.
Mix in vanilla, and optional yuzu or matcha if using.
Serve
- Once chilled, remove the cheesecake from the pan.
- Top with cream cheese whip. If time allows, chill again for at least 1 hour.
- Slice using a warm knife (dip in hot water and wipe dry between cuts). Serve and enjoy!!
- Prep Time: 25 minutes
- Chill Time: 6 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
Cheesecake? Good! Carrot cake? Good! Carrot cake mixed with cheesecake? REALLY GOOD! I sadly didn’t have any yuzu, so I swapped it for a pineapple passionfruit jam that also worked really well! The cross section was beautiful, and the taste and texture were amazing! My whole family loved it.