Carrot Cake Cheesecake Bites

Carrot Cake Cheesecake Bites is quick and easy way to make a truffle treat by combining a cake mix with cream cheese. Creamy, flavorful, and coated in candy, they're the best bite of cake made as a ball.

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This easy Carrot Cake Cheesecake Bites recipe is a quick way to make mini carrot cake cheesecakes using only a box of cake mix and cream cheese.

Moist, sweet, and tangy in the middle, these no-bake truffle treats are chilled and covered in a white chocolate coating with a decadent orange drizzle.

No-Bake Carrot Cake Cheesecake Balls

Carrot Cake Cheesecake Bites is the perfect bite-sized finger food made in just 10 minutes using only heat-treated dry cake mix and cream cheese to form the cheesecake ball base.

The cheesecake filling is then chilled, scooped, rolled, dipped into melted candy, and drizzled with a pretty design.

When you lack the time to cook a whole cake just to create the crumbs (like so many mini carrot cheesecake recipes call for), then this carrot cake cheesecake recipe is your shortcut solution because there are far fewer ingredients and you don’t have to bake the batter.

With a rich and creamy texture and a sweet and tangy taste, these carrot cake cheesecake bites are the best marriage of a cake pop mixed with a full-sized cake; filled with the same delicious flavors, but packed into an individual bite-sized ball.

Why We Love This Carrot Cake Cheesecake Balls Recipe

Quick and easy to prepare in 10 minutes.
Only uses 2 base ingredients plus chocolate for decorating.
No-bake recipe and no fancy equipment required.
Cool and creamy center that’s covered in a chocolate candy coating.
Tasty twist on the traditional sweet and tart treat with a simple shortcut.
Fun way to serve a circular “slice” without baking a full-sized cheesecake.
Single-serving snacks are pre-portioned and portable.
Perfectly pretty for Easter parties, spring celebrations, birthdays, or dessert trays.

Other Easy Cheesecake Ball Recipes

No-Bake Cheesecake Bites

Chocolate Coconut Balls

Strawberry Cheesecake Bites

Chocolate Cheesecake Bites

Red Velvet Cheesecake Bites

carrot cake cheesecake bites on the plate

Ingredients

Carrot cake mix: I used Duncan Hines Perfectly Moist brand but you can use your favorites.
Cream cheese
White or vanilla candy melts
Orange candy melts

Substitutions and Additions

Change The Cake Mix: You can swap out the carrot cake flavored cake mix for other flavors such as red velvet, chocolate, strawberry, or vanilla.
Choose Your Chocolate: Instead of using white/vanilla candy melts for coating your bites, feel free to use 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.
Vegan Version: To make a vegan version of this recipe, make sure to check the ingredients on you carrot cake mix, and use a dairy-free cream cheese and vegan candy melts.
Different Decorations: I drizzled thin ribbons of melted orange candy over these coated cheesecake bites, but you can also use colored sanding sugar, sprinkles, cookie crumbles, or crushed nuts if you prefer.

Recommended Tools

Handheld mixer
Baking sheet
Parchment paper
1 Tablespoon cookie scoop

How to Make Carrot Cake Cheesecake Bites

Heat Treat: Microwave the dry cake mix in two 30-second intervals, stirring between each interval. Cool completely before mixing into the cream cheese.
Make The Cheesecake Mixture: Beat the cream cheese until smooth. Add the dry cake mix and mix until incorporated. Cover and chill for 2 hours.
Make The Ball Bites: Scoop the dough with a cookie scoop, roll into balls, and set them onto the prepared baking sheet.
Coat In Chocolate: Melt the white/vanilla candy wafer melts in the microwave in 30-second intervals, stirring after each interval. Roll each ball in the melted chocolate, remove any excess, and place the ball onto the baking sheet.
Pro Tip: Place the coated ball on a fork and gently tap to remove any excess coating. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated bite onto the baking sheet.
Decorate With A Drizzle: Melt the orange candy melts in the microwave in 30-second intervals. Drizzle thin ribbons of the melted orange candy over the coated cheesecake bites.
Serve: Return the bites to the refrigerator until ready to serve. Enjoy!

Tip From Our Recipe Developer

These carrot cake cheesecake bites should be served chilled.
We used Duncan Hines brand cake mix and recommend using this brand if possible for the consistency of the recipe.
You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before dipping and decorating them in melted chocolate. I recommend letting them come to room temperature slightly before dipping 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 bite. Some brands of colored candy melts now make a squeeze bag specifically designed for this type of candy/cookie decorating.
Feel free to add some green sprinkles to the decorative orange drizzle while it is still soft for a fun garnish.
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 Dip Candy and Truffles into Chocolate

Drop the candy ball into the melted chocolate.
Gently flip the ball over in the chocolate until it is completely covered in chocolate.
Using a fork, gently scoop the ball from underneath the ball (do not poke the candy ball with the fork, use it like a spoon to scoop it from the bottom).
Let the excess chocolate drip off the candy ball or truffle back into the chocolate bowl (you can tap the hand that is holding the fork to help drip the extra chocolate off).
Using a toothpick, slide the toothpick between the bottom of the truffle and the fork and gently slide the ball off of the fork and onto a lined cookie sheet.
Wipe off the chocolate on the fork so the chocolate doesn’t build up too much on the fork.

Storage

To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To Freeze: You can freeze the uncoated cheesecake bites for up to 2 months. Allow the cheesecake bites to thaw overnight in the refrigerator before coating.

Frequently Asked Questions

Can I freeze my cheesecake bites?

Yes, in fact, these bites freeze really well! I like to freeze my uncoated bites in a single layer on a baking sheet until frozen, then place them in an airtight container. You can freeze them for up to 2 months and then thaw them overnight in the refrigerator before coating them.

Why do I have to heat treat my dry cake mix?

Flour in uncooked batter can cause sickness because it often carries bacteria. Therefore, a quick heat treatment is needed to ensure that those germs are killed off. It’s super easy to do this by placing it in the microwave or in the oven for 1-2 minutes.

What is the best way to dip cheesecake bites in melted chocolate?

The best method to coat these bites in almond bark is to use a fork and gently tap any excess chocolate on the side of the bowl. I like to use a toothpick to remove excess melted almond bark from the bottom of the fork and then to gently push the ball onto the baking sheet. (see my detailed instructions above)

Can I use low-fat cream cheese for this recipe?

I prefer using full-fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work, but they may not be as rich tasting.

Can I use chocolate chips instead of Candy Melts to coat my bites?

Candy melts or almond bark are the best options to coat your cheesecake bites because they create a smooth texture. However, if you choose to use chocolate chips for the coating, you will need to add 1 Tablespoon of coconut oil to every 8 ounces of chocolate chips that you’re melting.

carrot cake cheesecake bites stacked on a plate

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