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Zucchini Carrot Cake Cheesecake Cookies

A delightful fusion of zucchini bread, carrot cake, and cheesecake in cookie form.

Ingredients

Scale

For the Crust:

  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Squeeze excess moisture from grated zucchini and carrots using a clean towel.
  3. In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  4. In another bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.
  5. Gradually mix dry ingredients into wet ingredients. Fold in zucchini and carrots.
  6. In a small bowl, mix cream cheese and powdered sugar until smooth.
  7. Drop tablespoonfuls of cookie dough onto baking sheets. Make a small indentation in each and fill with cream cheese mixture. Top with more cookie dough to cover.
  8. Bake for 12-15 minutes until edges are golden. Cool on wire racks.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog