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 Time30

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: Carrot Cake Cheesecake Bites Recipe

Servings: bites

Calories: 118kcal

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