Why settle for just carrot cake or cheesecake when you can have both in one delicious bite? These Carrot Cake Cheesecake Bites combine the best of both worlds—creamy cheesecake meets spiced carrot cake, all wrapped in a candy coating for that perfect crunch. No baking required, so it’s as easy as it is irresistible. The hardest part of this recipe is waiting for the candy coating to set before you dig in.
Let’s Dish: About These Truffles
Main Ingredients: Carrot cake mix, cream cheese frosting, white/vanilla candy melts, orange candy melts.
Quick Steps: Heat treat the cake mix, mix with cream cheese frosting, chill, form into balls, coat with melted candy, drizzle with orange candy.
Total Time & Yield: 2 hours 20 minutes, yields 22 bites.
Carrot Cake Cheesecake Bites Ingredients
Each bite offers a blend of flavors, with the creaminess of cheesecake complementing the warmth of carrot cake, all wrapped in a delicious package.
You’ll need:
- 15.25-ounce of boxed carrot cake mix (I used Duncan Hines Perfectly Moist brand)
- ½ can of cream cheese frosting
- 12 ounces of white/vanilla candy melts
- 4 ounces of orange candy melts
Substitutions And Additions
CAKE MIX: You can swap out the carrot cake flavored cake mix for other flavors such as red velvet, chocolate, or vanilla.
We used the Duncan Hines brand of cake mix as we like the little pieces of carrot in the mix.
CANDY MELTS: You can also swap out the white/vanilla candy melts for vanilla almond bark or good quality white chocolate melting wafers, such as the Ghirardelli brand, that can be found in the baking section of your grocery store. You will need to follow the melting directions on the container.
SPRINKLES: You can add some green sprinkles to the decorative orange drizzle while it is still soft for a fun garnish to these cheesecake bites.
WAFERS: We used the SweetTooth Fairy brand of melting candy wafers for this recipe. They can be found at Michael’s and other craft stores, as well as online. We find they melt very well and are consistent when working with them.
How To Make This Carrot Cake Cheesecake Bites Recipe
STEP ONE: Bake the carrot cake per the instructions on the package. Allow the cake to cool completely.
STEP TWO: Once the cake has completely cooled, using a medium-sized mixing bowl and a handheld or stand-up mixer crumble the cake. Once crumbled, add ½ the can of cream cheese frosting (approximately ¾ cup). Mix until combined and no streaks of frosting are visible.
STEP THREE: Tightly cover the mixture and chill in the refrigerator for 2 hours.
STEP FOUR: Line a baking sheet with parchment paper. Set it aside.
STEP FIVE: Using a 1 tablespoon cookie scoop, scoop the carrot cake dough and roll into a ball, set the carrot cake bite onto the prepared baking sheet. Repeat until all the dough has been rolled into balls. Return the carrot cake bites to the refrigerator until ready to dip.
STEP SIX: Using a heat-safe medium-sized mixing bowl, heat the white/vanilla candy wafer melts in 30-second intervals, stirring after each interval, until completely melted.
STEP SEVEN: Remove a few of the carrot cake bites from the refrigerator at a time. Rolling one at a time in melted white/vanilla candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove excess melted wafer from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
STEP EIGHT: Place the coated carrot cake bites onto the prepared baking sheet. Allow the candy melts to firm.
STEP NINE: Using a small heat safe mixing bowl, microwave the orange candy melts in 30-second intervals, stirring well after each interval.
STEP TEN: Using a spoon or small dipper, drizzle thin ribbons of the melted orange candy over the coated carrot cake bites.
STEP ELEVEN: Once all the carrot cake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.
How To Serve
The orange drizzle on these delightful bites of rich, creamy goodness makes them the perfect addition to any fall festivities.
Serve them alongside our white chocolate lemon truffles and red velvet cheesecake bites for a variety of sweet treats.
If you are looking for more carrot cake recipes, look no further than our carrot cake cheesecake and carrot cake cookies.
MORE CHEESECAKE BITE RECIPES
Storage
Whether you’re planning ahead for a special occasion, have leftover bites, or want to freeze some for later enjoyment, we’ve got you covered.
MAKE AHEAD: If you’d like to get a head start on your dessert prep, you can prepare these cheesecake bites in advance.
After coating them with the candy melts and allowing them to set, store them in an airtight container in a cool, dry place for up to two to three days.
However, for optimal freshness, it’s recommended to complete the orange candy melt decoration just before serving.
IN THE FRIDGE: These carrot cake cheesecake bites should be served chilled. They can be stored in the refrigerator in an airtight container for up to five days.
IN THE FREEZER: You can freeze and store the uncoated cheesecake bites for up to two months.
You will need to thaw them overnight in the refrigerator before coating them.
Why We Love This Recipe
FLAVOR FUSION: These bites offer a delightful blend of carrot cake and creamy cheesecake flavors.
IRRESISTIBLE TEXTURE: These bites feature the soft and slightly spiced carrot cake interior complemented by the creamy and velvety cheesecake layer.
CONVENIENT BITE-SIZED TREATS: The small, bite-sized portions make these treats perfect for snacking and sharing.
The combination of carrot cake, cheesecake filling, and white chocolate might just create the ultimate dessert. These small carrot cake cheesecake bites are big on flavor and are a great way to enjoy a little something sweet.
Frequently Asked Questions
Since the cake mix has uncooked flour that may have bacteria, it makes it unsafe to consume raw. Heating it in the microwave will kill any bacteria and make it safe to use in this no-bake recipe.
Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake cheesecake bites.
These little cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.
More Recipes You’ll Love
- No Bake Cheesecake Bites
- Coconut Cheesecake Bites
- Unicorn Cheesecake Bites
- Lemon Cheesecake Bites
- Cherry Chip Cheesecake Bites
Carrot Cake Cheesecake Bites
Ingredients
- 15.25 ounces carrot cake mix, and ingredients listed on the package to bake the cake (I used Duncan Hines Perfectly Moist brand)
- ½ can cream cheese frosting, I used Duncan Hines
- 12 ounces white/vanilla candy melts
- 4 ounces orange candy melts
Instructions
- Bake the carrot cake per the instructions on the package. Allow the cake to cool completely.
- Once the cake has completely cooled, using a medium-sized mixing bowl and a handheld or stand-up mixer crumble the cake. Once crumbled, add ½ the can of cream cheese frosting (approximately ¾ cup). Mix until combined and no streaks of frosting are visible.
- Tightly cover the mixture and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper. Set it aside.
- Using a 1 tablespoon cookie scoop, scoop the carrot cake dough and roll into a ball, set the carrot cake bite onto the prepared baking sheet. Repeat until all the dough has been rolled into balls. Return the carrot cake bites to the refrigerator until ready to dip.
- Using a heat-safe medium-sized mixing bowl, heat the white/vanilla candy wafer melts in 30-second intervals, stirring after each interval, until completely melted.
- Remove a few of the carrot cake bites from the refrigerator at a time. Rolling one at a time in melted white/vanilla candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove excess melted wafer from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
- Place the coated carrot cake bites onto the prepared baking sheet. Allow the candy melts to firm.
- Using a small heat safe mixing bowl, microwave the orange candy melts in 30-second intervals, stirring well after each interval.
- Using a spoon or small dipper, drizzle thin ribbons of the melted orange candy over the coated carrot cake bites.
- Once all the carrot cake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.
Notes
- You can allow the uncoated carrot cake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and allow them to come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.
- You can place the melted orange candy melts in a small piping bag, or sandwich bag, and snip the corner to drizzle it if you want more control of the drizzle. You can also squeeze it out in the shape of a small carrot on the top of each carrot cake cheesecake bite. Some brands of colored candy melts now make a squeeze bag specifically designed for this type of candy/cookie decorating.
- You can swap out the carrot cake flavored cake mix for other flavors such as red velvet, chocolate or vanilla.
- You can also swap out the white/vanilla candy melts for a vanilla almond bark or good quality white chocolate melting wafers, such as Ghirardelli brand, that can be found in the baking section of your grocery store. You will need to follow the directions on the container if using a swap.
- You can add some green sprinkles to the decorative orange drizzle, while it is still soft, for a fun garnish to these cheesecake bites.
- I used the SweetTooth Fairy brand of melting candy wafers for this recipe. They can be found at Michael’s, and other craft stores, as well as online. I find they melt very well and are consistent when working with them.
Nutrition
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