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Carrot Cake Cheesecake Bites

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overhead shot of Carrot Cake Cheesecake Bites with one having a bite taken out off
Stuffed with carrot cake and cheesecake filling and coated with white chocolate, these 4-ingredient creamy carrot cake cheesecake bites are the perfect way to welcome fall.
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Table of Contents
  1. Carrot Cake Cheesecake Bites Ingredients
  2. How to Make This Carrot Cake Cheesecake Bites Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These delicious carrot cake cheesecake bites are the perfect blend of two classic flavors. The smooth and creamy cheesecake complements the sweet and spiced carrot cake to create a decadent filling, all wrapped in white chocolate, making for a bite you’ll love every single time.

overhead shot of Carrot Cake Cheesecake Bites with one having a bite taken out off

Carrot Cake Cheesecake Bites Ingredients

Carrot Cake Cheesecake Bites raw ingredients that are labeled

You’ll need:

  • 15.25-ounce boxed carrot cake mix (I used Duncan Hines Perfectly Moist brand)
  • 8 ounces cream cheese, room temperature
  • 12 ounces white/vanilla candy melts
  • 4 ounces 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. 

CANDY MELTS: You can also swap out the white/vanilla candy melts for a 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: 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. 

How to Make This Carrot Cake Cheesecake Bites Recipe

STEP ONE: Before adding the dry cake mix, it is important to heat treat it. Pour the dry cake mix into a medium-sized heat-safe bowl. Microwave in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese.

STEP TWO: Using a medium bowl and a handheld electric mixer on medium-high speed, beat the softened cream cheese for 2 to 2½ minutes until completely smooth.

OUR RECIPE DEVELOPER SAYS

Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake mixture.

cream cheese folded in a bowl

STEP THREE: Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.

cake mix added to the cream cheese mixture and folded in a bowl

STEP FOUR: Tightly cover the cream cheese mixture with plastic wrap and chill in the refrigerator for 2 hours.

STEP FIVE: Line a baking sheet with parchment paper. Set it aside.

STEP SIX: Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll it into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.

PRO TIP:

You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.

dough rolled into balls and placed on a cookie sheet

STEP SEVEN: 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 EIGHT: Roll the cheesecake bites in the 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 the excess melted wafer from the bottom of the fork, and then gently push the ball onto the prepared baking sheet.

bites rolled in the melted white candy on a cookie sheet

STEP NINE: Return the coated cheesecake bites to the prepared baking sheet.

STEP TEN: Using a small heat-safe mixing bowl, microwave the orange candy melts in 30-second intervals, stirring well after each interval.

STEP ELEVEN: Using a spoon or small dipper, drizzle thin ribbons of the melted orange candy over top of the cheesecake bites.

PRO TIP:

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.

melted orange candy drizzled over the bites

STEP TWELVE: Once all the cheesecake 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.

Storage

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 5 days. 

IN THE FREEZER: You can freeze and store the uncoated cheesecake bites for up to 2 months. You will need to thaw them overnight in the refrigerator before coating them.

a close up shot of Carrot Cake Cheesecake Bites on a baking pan

The combination of carrot cake, cheesecake filling, and white chocolate might just create the ultimate dessert. These small bites are big on flavor and are a great way to enjoy a little something sweet.

FREQUENTLY ASKED QUESTIONS

Why do I have to microwave the cake mix?

Since the cake mix has uncooked flour that may have pathogens, it makes it unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake recipe.

What are good options for coating cheesecake bites?

Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake cheesecake bites.

Should these carrot cake cream cheese balls be served cold or at room temperature?

These little cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.

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overhead shot of Carrot Cake Cheesecake Bites with one having a bite taken out off

Carrot Cake Cheesecake Bites

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Stuffed with carrot cake and cheesecake filling and coated with white chocolate, these 4-ingredient creamy carrot cake cheesecake bites are the perfect way to welcome fall.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 22

Ingredients
  

  • 15.25 ounce boxed carrot cake mix, I used Duncan Hines Perfectly Moist brand
  • 8 ounces cream cheese, room temperature
  • 12 ounces white/vanilla candy melts
  • 4 ounces orange candy melts

Instructions
 

  • Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium-sized heat-safe bowl. Microwave the cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese.
  • Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.
  • Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.
  • Tightly cover the cream cheese 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 cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
  • 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.
  • Roll the cheesecake bites in the 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 the excess melted wafer from the bottom of the fork, and then to gently push the ball onto the prepared baking sheet.
  • Return the coated cheesecake bites to the prepared baking sheet.
  • 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 cheesecake bites.
  • Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve

Notes

  • Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake mixture.
  • You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them 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.

Nutrition

Calories: 155kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 178mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 138IU | Calcium: 53mg | Iron: 0.4mg
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