Carrot Cake Cheesecake Crumble Bars

Crumbly spiced carrot cake bars with a delicious cheesecake center!  They are packed with flavor and sure to be a hit! 


It is starting to feel like spring around here and we are loving it!  It was such a beautiful day today and it got into the 70s.  We spent most of our day outside enjoying the nice weather.  It is such a relief to start being able to go outside when you have been in hibernation for the winter.

I love spring desserts.  Carrot cake is one of my favorites and I could eat it year round.  Any dessert that you can sneak a vegetable into it and still be yummy is awesome.  So because it has a vegetable in it, it has to be somewhat healthy right!?


Carrot cake and cheesecake go so perfectly together.  The spices in the carrot cake and the sweetness of the creamy cheesecake center is to die for.  It was amazing together in this crumbly delicious bar!


I love how the shredded carrots gives the bar a unique texture.  Everything came together so well in this dessert.  From the bottom of the moist and buttery crust, to the cheesecake center, to the crumbly carrot cake topping, you are going to love this dessert!

5.0 from 1 reviews
Carrot Cake Cheesecake Crumble Bars
Prep time
Cook time
Total time
Serves: 12
  • 2½ cups all purpose flour
  • 1¼ cups old fashioned oats
  • ¾ cups light brown sugar, packed
  • ½ cup sugar
  • ½ teaspoon baking soda
  • 1½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1½ cup grated carrots, about 3 large
  • ¾ cup chopped pecans
  • 2 (8 oz package) cream cheese, softened
  • ⅔ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil and spray with cooking spray. Set aside.
  2. In a bowl of a stand mixer, combine flour, old fashioned oats, brown sugar, sugar, baking soda, cinnamon, allspice, and nutmeg. Add the softened butter. Using the paddle attachment, mix until it resembles a coarse meal texture. Sprinkle in vanilla and blend. Stir in carrots and chopped pecans. Reserve 2 cups of the crumb mixture and press the rest in the bottom of your 9x13 inch pan. Bake for 20 minutes.
  3. To make the cheesecake layer: While the crust is baking, beat together the cream cheese and sugar until smooth. Add the eggs one by one until smooth and lastly add the vanilla. Once the crust is done baking, spread the cheesecake mixture over the top of the warm crust.
  4. Top with remaining crumbs and bake for an additional 25-30 minutes or until the top is golden brown and the cheesecake layer is set. Let cool completely and refrigerate for at least 3 hours for easier cutting.

Recipe inspired by Wicked Good Kitchen 



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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Is that two 8 oz pks of cream cheese? It doesn’t give the measurement. This sounds delish but I think I’ll try it with chevre instead of cream cheese to lower the sodium and kick up the flavor just a bit. Love your blog and all your great recipes.

  2. Hi Alyssa,
    Can you tell me is this a 8 or 16 oz size of cream cheese, each?


  3. Love your rendition of Carrot Cake Cheesecake Crumble Bars, Alyssa! They look sublime and I can’t wait to try your recipe. Happy early spring! xo

  4. Mmm! I think I’m going to have to bake these up for my sister in law, she loves carrot cake everything!

  5. What size of cream cheese? would like to make them.

  6. the recipes looks delish!

  7. I really think these sound heavenly will try using the steel cut oats here also

  8. Hi – looks delicious. Do they have to remain refrigerated until ready to serve?

  9. Thank you for the nice recipe.

  10. Mary Ann says:

    These are in the oven and smell incredible!! Do you refrigerate until serving?

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