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Carrot Cake Cheesecake Bites Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes (no cooking involved, only chilling)
  • Total Time: 2 hours 20 minutes
  • Yield: 22 bites 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American

Description

These irresistible Carrot Cake Cheesecake Bites combine the flavors of moist carrot cake and creamy cheesecake into bite-sized treats that are perfect for any occasion. Coated with a luscious white chocolate shell and drizzled with orange candy melts, these no-bake delights are as beautiful as they are delicious. Perfect for parties, holidays, or an indulgent treat, they’ll satisfy your sweet tooth in a few easy steps.

Ingredients

Units Scale

For the Cheesecake Bites

  • 15.25 oz boxed carrot cake mix (e.g., Duncan Hines Perfectly Moist brand)
  • 8 oz cream cheese, room temperature

For the Coating

  • 12 oz white/vanilla candy melts
  • 4 oz orange candy melts

Instructions

  1. Heat Treat the Dry Cake Mix
    To ensure safety, heat treat the dry cake mix before use. Pour the mix into a medium-sized heat-safe bowl. Microwave it in two 30-second intervals, stirring after each interval. Allow it to cool completely before proceeding.
  2. Cream the Cheese
    In a medium-sized mixing bowl, use a handheld mixer on medium-high speed to beat the cream cheese for 2 to 2½ minutes until smooth and creamy.
  3. Combine Cake Mix and Cream Cheese
    Sprinkle the cooled, dry cake mix over the cream cheese. Mix until fully incorporated. The mixture should be thick but pliable.
  4. Chill the Mixture
    Cover the cheesecake mixture tightly and refrigerate for 2 hours to firm up. This makes it easier to form the cheesecake bites.
  5. Form the Cheesecake Bites
    Line a baking sheet with parchment paper. Using a 1 tablespoon-sized cookie scoop, scoop out portions of the cheesecake dough. Roll each scoop into a ball, then place them on the prepared baking sheet. Repeat until all the mixture is used.
  6. Melt the White Candy Coating
    In a heat-safe medium-sized mixing bowl, melt the white/vanilla candy melts in 30-second intervals in the microwave, stirring in between until smooth and completely melted.
  7. Coat the Cheesecake Bites
    Roll each cheesecake bite into the melted white candy coating, making sure it’s fully covered. Use a fork to lift the coated bites, tapping off any excess coating. Gently place the coated bites back onto the prepared baking sheet. Remove any excess coating from the bottom using a toothpick, if needed.
  8. Drizzle with Orange Candy Melts
    Melt the orange candy melts in a small heat-safe bowl using 30-second microwave intervals, stirring after each. Using a spoon or small dipper, drizzle thin ribbons of orange candy over the coated cheesecake bites for a decorative finish.
  9. Chill and Serve
    Return the coated cheesecake bites to the refrigerator to set completely. Store them chilled until ready to serve.

Notes

  • Heat Treating Cake Mix: Ensures the dry mix is safe for consumption as it has not been pre-baked. Do not skip this step.
  • Storage Tips: Keep the cheesecake bites in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.
  • Decorating Alternative: Swap the orange candy melts for dark chocolate or colored sprinkles for a different look and flavor.
  • Flavor Twist: Add a pinch of cinnamon or nutmeg to the cream cheese mixture for enhanced spice.

Nutrition

  • Serving Size: 1 bite
  • Calories: 170
  • Sugar: 16g
  • Sodium: 95mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 12mg

Find it online: https://emilyquickdinners.com/carrot-cake-cheesecake-bites-recipe/