Carrot Cheesecake Bars - Kraft Recipes Top
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Carrot Cheesecake Bars

Prep Time
Total Time

24 servings

Two favorite desserts combine for one creamy, cinnamon-spiced bar with fresh grated carrot and a crispy crust. Ingenious, no?

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Mix graham crumbs, 1/4 cup sugar, butter and 1/2 tsp. cinnamon; press onto bottom of 13x9-inch pan. Bake 10 min.
  • Beat cream cheese, vanilla, remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in carrots; spread over crust.
  • Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.

Special Equipment Needed

Size Wise

Since this indulgent recipe makes 24 servings, it's the perfect dessert to serve at your next party.


Prepare using PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 210
Total fat 15g
Saturated fat 9g
Cholesterol 70mg
Sodium 170mg
Carbohydrate 16g
Dietary fiber 0g
Sugars 12g
Protein 3g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from i made this recipe last night at 11 pm and it was easy to make not trouble i put in the half a... i made this recipe last night at 11 pm and it was easy to make not trouble i put in the half a teaspoon of cinnamon and then went back to put in the teaspoon by accident i put in a teaspoon of smokey chili powder, i was beside myself about it and i tried it and it tasted good it is my mexican twist on it, it is for a dinner i am going to! i would not suggest others doing this way lol...someone put the spice in the wrong cabinet lol but it turned out great!
Date published: 2010-05-09
Rated 5 out of 5 by from These are really yummy! These are really yummy! I was a little unsure about the recipe at first and no I have no idea why. I even used low fat sour cream and cream cheese and they were awesome! Will definitely make again and highly recommend to all of my friends and family.
Date published: 2010-04-05
Rated 5 out of 5 by from WOW! WOW! These are so good--I added 1 Tablespoon of pumpkin pie spice and topped with homemade whipped cream and dried pineapple. They took a good amount of time to make, however, so I would recommend making them the day before. They hold up great!
Date published: 2010-04-04
Rated 4 out of 5 by from Make this recipe every Easter!! I use cinnamon graham crackers for the crust instead and skip adding cinnamon and sugar
Date published: 2017-04-14
Rated 5 out of 5 by from This was excellent and surprisingly easy. This was excellent and surprisingly easy. Made it for a group of people who all enjoyed it.
Date published: 2010-05-29
Rated 4 out of 5 by from great! great! i added additional sugar to the cream cheese mixture. (approx. 1/16 to 1/8 cup??)
Date published: 2010-08-04
Rated 5 out of 5 by from I really loved these! I really loved these! Easy to make, very tasty, and definitely great for Spring!
Date published: 2010-04-13
Rated 5 out of 5 by from Hi.. Hi.. i dont eat eggs what should i put instead of eggs.. plz let me know..
Date published: 2010-03-16
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