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
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.
Other Easy Cheesecake Recipes
- Mini Oreo Cheesecakes
- Strawberry Cheesecake Cookies
- Strawberry Banana Cheesecake Salad
- Reese’s Cheesecake
- Cherry Chip Cheesecake Bites
- Pumpkin Spice Cheesecake Bites
- Carrot Cake Stuffed Cookies
Carrot Cake Cheesecake Bites
Serves — 22
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.
Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Ingredients
- 15.25 oz boxed carrot cake mix (I used Duncan Hines Perfectly Moist brand)
- 8 oz cream cheese room temperature
- 12 oz white/vanilla candy melts
- 4 oz 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 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.
Jenn’s Notes
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.
- These carrot cake cheesecake bites should be served chilled.
- 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 to 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.
- We used Duncan Hines brand cake mix and recommend using this brand if possible for the consistency of the recipe.
- 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 Info
Calories: 129kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.05g | Cholesterol: 1mg | Sodium: 225mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 5IU | Calcium: 78mg | Iron: 0.4mg
These are chewy and none of family liked them, because they are not cooked the carrots are hard. I think spiced cake would be a better option. I normally do not give 1 star ratings but these were not good.
5
I love all & any new recipes I can get my hands on. so keep them coming, & I am a Chocoholic, & Thank You very much for sharing. Karen S.
I tried this recipe and the because you don’t cook the carrots in the cake mix they are really hard and it’s like biting on a Little Rock while eating something soft. I’m going to try the recipe again but I’m going to actually cook the cake mix first.
Followed instructions to the letter, but the mix was so dry, I used another 8oz of cream cheese. Still didn’t taste right.
My family enjoyed making this for paster Appreciation Month. It doesn’t take long and the kids don’t feel overwhelmed.
love the recipes
I want to make this but I don’t know what white/vanilla candy melts and orange candy melts are. Please let me know
They look so good
Thanks! Marsha.
Great question. They are little candy discs that taste like chocolate, but in different colors. They can be found on Amazon (I like the Wilton brand) or at a craft store like Michaels or even at Target!
You can buy them at Walmart in the craft section or either the birthday section