Carrot Cake Cheesecake Bites

4.15 from 14 votes

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 Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: bites

Calories: 129kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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.

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