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These are a combination of the two best desserts, cheesecake and carrot cake! 🙂 Enjoy!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: carrot dessert, cheesecake, Cheesecake Bars, White Chocolate, white chocolate carrot cheesecake bars
Servings: 18
Calories: 415kcal



  • 3 cups crushed graham cracker crumbs
  • ¼ cup butter melted
  • ½ cup coconut
  • ¼ cup crushed walnuts

Cheesecake Filling:

  • 2 (8 ounce) packages cream cheese softened to room temperature
  • cup sugar
  • 2 large eggs
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 4 Tablespoons caramel sauce
  • ½ cup white chocolate chips


  • cups all-purpose flour
  • ¾ cups oats
  • ¼ cup brown sugar
  • ¼ cup sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup butter at room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup grated carrots
  • ¼ cup flaked coconut
  • ¼ cup raisins
  • ¼ cup chopped walnuts
  • ½ cup white chocolate chips


  • Preheat oven to 350 degrees.
  • Line a 9x13 pan with foil.
  • For crust, crush graham cracker crumbs until fine like sand.
  • Pour crushed graham crackers in a bowl and add melted butter and mix in until all graham cracker crumbs are coated.
  • Add coconut and chopped walnuts to the graham cracker mixture.
  • Press into the foil lined pan, until the bottom of the pan is completely covered with the graham cracker mixture.
  • Set the crust in the pan to the side.
  • In a separate bowl, using a hand mixer, blend the sugar and softened cream cheese together until smooth and creamy.
  • Add eggs and mix until fully incorporated.
  • Add lemon juice and vanilla and continue to blend mixture until well combined.
  • Once fully mixed together, fold in white chocolate chips with a rubber spatula or spoon.
  • Pour the cheesecake mixture filling over the uncooked graham cracker crust.
  • Drizzle the caramel sauce over the cheesecake mixture.
  • Using a butter knife, Swirl the caramel sauce around the cheesecake, until well distributed.
  • In a separate bowl, combine flour, oats, brown sugar, sugar, baking soda, cinnamon, nutmeg, coconut, raisins, carrots, butter and vanilla extract.
  • Once the caramel is fully swirled about the cheesecake, lightly toss the crumbly carrot cake mixture over the cheesecake mixture.
  • Place in oven and bake until the carrot cake mixture is golden, and the cheesecake is set when you wiggle the pan. (It's ok if it moves a little, but just so it's fully cooked in the middle).
  • Once done baking, sprinkle the white chocolate chips on the hot bars.
  • Let the white chocolate chips melt a little (about 10 minutes) then place in the fridge for about 2-3 hours.
  • Serve cold or at room temperature.


Calories: 415kcal | Carbohydrates: 47g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 332mg | Potassium: 234mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1305IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg