Carrot Cake Cheesecake Bites

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 Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: Carrot Cake Cheesecake Bites Recipe

Servings:

Calories: 155kcal

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.
When first mixing the dry cake mix with the cream cheese, the batter will appear as if it would be dry, but once it is all mixed, you should be able to form it into a ball for the chilling process, and the dough will be moist and hold together really well.
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.
Don't melt the chocolate too early, or it will harden and becomes difficult to work with. Wait until you are ready to coat the cheesecake balls.
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.

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