Carrot Cake Cheesecake Swirl Bars Recipe

Give it up, my sweet friend! You cannot resist the temptation of this recipe. I’m talking about Carrot Cake Cheesecake Swirl Bars, and oh my goodness, they are a total game-changer. If you love the combination of carrot cake and creamy cheesecake, you absolutely must try our Carrot Banana Muffins with Cheesecake Swirl for another delicious twist.

Imagine the best, spiced-up carrot cake you’ve ever had. Now, picture it getting a big, creamy hug from the richest cheesecake. They swirl together in a beautiful dance inside a soft, dreamy bar.

This is the dessert that makes people stop talking. It’s that good. I’m obsessed, and after one bite, you will be too. Come to Mama!

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes (plus chilling!)
• Servings: 16 glorious bars

Do You Love This Recipe Too?

I first made these bars for a spring picnic, thinking they’d be just a nice treat. I was so wrong. My friends descended on the pan like a flock of very happy, very hungry birds.

One of them actually hugged me. For a dessert! That’s when I knew this swirl recipe was pure magic. It solves the “carrot cake or cheesecake?” debate forever. You get both in every single, decadent bite. This same magical swirl technique creates something special in our Carrot Banana Muffins with Cheesecake Swirl.

Now, I make them for every single potluck. They are my secret weapon for bringing joy.

My Shopping List for This Recipe

Okay, team! Let’s talk ingredients. This is a beautiful mix of pantry staples and a few special stars. The cream cheese is the VIP, so make sure it’s the full-fat, brick-style kind. Trust me on this.

For the carrot cake part, we’re using oil for that super-moist crumb. And real, freshly grated carrots are the absolute key to the best flavor and texture.

Let’s Get Your Ingredients Ready

Grab two bowls—one for the cake, one for the cheesecake. This makes the swirling so easy and fun. Measure everything out first. It’s a little step that makes you feel like a pro!

• For the Carrot Cake Layer:
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup granulated sugar
  • 2/3 cup vegetable or canola oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrots (about 2-3 medium)
• For the Cheesecake Swirl:
  • 16 oz (two 8-oz blocks) full-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract

Bringing This Recipe to Life (Step-by-Step)

Here we go! This is the fun part. Don’t worry about making the swirl “perfect.” The messier it looks going in, the more beautiful it comes out. I promise.

1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides. This is your lifeline for lifting out perfect dessert bars later!
2. Make the carrot cake batter. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg. In a large bowl, whisk the sugar, oil, 2 eggs, and vanilla until smooth. Stir the dry ingredients into the wet until just combined. Fold in the grated carrots. Set this aside.
3. Make the cheesecake filling. In another large bowl, beat the softened cream cheese with an electric mixer until smooth. Beat in the sugar, then the 2 eggs and vanilla, mixing just until combined. Do not overmix the cheesecake layer.
4. Assemble the swirl. Pour about two-thirds of the carrot cake batter into your prepared pan and spread it evenly. Dollop all of the cheesecake batter over the top. Dollop the remaining carrot cake batter over the cheesecake.
5. Now, take a knife or a skinny spatula. Swirl it through the batters in big, loose figure-eight motions. You want to marble them, not mix them into one color. This creates those gorgeous ribbons.
6. Bake for 35-40 minutes, until the edges are set and the center only has a slight, gentle jiggle. Let the pan cool completely on a wire rack, then refrigerate for at least 4 hours (overnight is best!). This chill time is non-negotiable for the perfect slice.
7. Use the parchment paper overhang to lift the whole slab out of the pan. Place it on a cutting board and slice into bars with a sharp knife. Wipe the knife clean between cuts for super neat edges.

Fun Variations to Try Next Time

Once you’ve mastered the classic, get playful! These bars are a fantastic canvas for your favorite add-ins.

Try folding 1/2 cup of crushed pineapple (well-drained) or 1/2 cup of shredded coconut into the carrot cake batter. The tropical twist is incredible.

For a crunchy surprise, sprinkle 1/2 cup of chopped walnuts or pecans over the top of the batter right before baking. You could also mix a handful into the cake batter itself.

Feeling extra? Drizzle the finished, cooled bars with a simple vanilla glaze or a thin cream cheese frosting. It takes these decadent treats to a whole new level of “wow.”

How to Store, Freeze, and Reheat

Store these creamy dream bars in an airtight container in the fridge. They’ll stay perfect for up to 5 days. The flavor actually gets better on day two!

To freeze, place the cooled, uncut slab or individual bars on a parchment-lined baking sheet. Freeze until solid, then wrap tightly in plastic wrap and foil. They’ll keep for up to 3 months.

Thaw overnight in the fridge. No need to reheat—they are fantastic cold! But if you want a slightly warm, gooey treat, pop a bar in the microwave for 10-15 seconds.

NUTRITION INFORMATION

• Calories: ~320 kcal
• Carbohydrates: 28g
• Protein: 5g
• Fat: 21g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 260mg
• Sugar: 20g

A Quick Q&A on This Recipe

Can I use pre-shredded bagged carrots?

I really, really don’t recommend it. Those shreds are too thick and dry. Freshly grated carrots are softer, sweeter, and release just the right amount of moisture. Grating them yourself is the secret trick for the best texture!

Why do my ingredients need to be at room temperature?

This is so important! Room temperature eggs and cream cheese blend together smoothly without lumps. If you use cold cream cheese, you’ll get a chunky filling, and no one wants that. Plan ahead—it makes everything easy.

My center sunk a little after baking. Did I do something wrong?

Not at all! A slight dip in the center is totally normal for cheesecake-based bars. It’s a sign of a creamy, tender texture. As long as it’s set and not liquidy, you nailed it. The chilling time will firm it all up beautifully.

There you have it! My ultimate, can’t-live-without-it recipe for the most incredible dessert bars on the planet. They are a labor of love that pays off a thousand times over with every blissful bite. If you enjoyed this recipe, be sure to check out our other ultimate treat, the Carrot Banana Muffins with Cheesecake Swirl | Ultimate Treat.

I am so excited for you to make these. Your kitchen is going to smell amazing, and you are going to feel like a total baking rockstar. I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!