Carrot Cake Cheesecake Bites

A blend of carrot cake mix, cream cheese, walnuts and white chocolate – these Carrot Cake Cheesecake Bites are a twist on classic carrot cake!

Do you love the taste of carrot cake but don’t want to take the time to create a full-size version? Our Carrot Cake Cheesecake Bites are here just in time for your next special occasion!

They are guaranteed to be an absolute show stopper at any party or potluck.

These bites have all of the flavours of traditional carrot cake with a rich and creamy texture from the cream cheese that will keep your guests coming back for more.

Plus, they couldn’t be easier to make – all you need to do is mix together some store-bought carrot cake mix with walnuts and cream cheese and form the dough into balls to cover with white chocolate and decorate.

Whether celebrating an event or simply enjoying some downtime with friends, these delightful bite-sized treats are sure to be a hit!

Why You Will LOVE These Carrot Cake Cheesecake Bites

• Easy to prepare
• No-bake dessert
• Just 3 simple ingredients + chocolate for decorating
• Perfect for Easter, spring parties, dessert platters, and more!
• Delicious single serving bite of carrot cake

Do I Have to Heat Treat the Cake Mix?

Yes, you do need to heat treat your cake mix before assembling and eating the carrot cake bites. This will reduce any potential risks associated with consuming raw flour, such as Salmonella or E coli contamination.

Heat treating the cake mix makes it safe for consumption in no-bake desserts such as these carrot cake bites.

How to Heat Treat the Cake Mix in the Oven

I have included directions directly in the recipe for heat treating with the microwave method as it is faster and easier. If you do want to heat treat in the oven instead though, this is what you need to do.

Preheat the oven to 350°F and line a baking sheet with parchment paper then spread the cake mix on top. Once the oven is heated, bake it for 5 minutes.

Remove it from the oven and allow it to cool for 5-10 minutes.

Carrot Cake Ball Variations

• Don’t like nuts? Just omit them!
• Add chopped raisins or other dried fruit pieces.
• Roll them in desiccated coconut flakes instead of candy coating them.
• Decorate them with sprinkles while the candy coating is still wet.
• Or decorated with chopped walnuts.
• Use different cake mix flavours for different seasons!

Tips for Making the BEST Carrot Cake Cheesecake Balls

• Do not skip chilling the cake mixture as it helps the balls keep their shape when dipping them in the melts.
• Do not melt the candy melts or chcoolate until you are ready to coat the carrot cake balls.
• Make sure to move quickly as the melts will begin to set fast.
• Always heat the melts on a low setting to help prevent it from seizing and clumping up.
• If your melts do seize up you can loosen it up with a little coconut oil or vegetable shortening stirred in until smooth.
• Any flavour cake mix can be used in this recipe.

How to Store Leftover Carrot Cake Bites

The best way to store your carrot cake bites is in an airtight container in the refrigerator. This will help keep out any moisture that can cause the cake bites to go wonky.

Do not keep at room temperature for more than 2 hours as they do contain cream cheese.

Can You Freeze Carrot Cake Bites?

You can also freeze your carrot cake bites for up to 3 months. However, the texture may not be ideal after thawing them out if frozen after decorating.

If you’re planning on freezing your carrot cake bites, it’s best to do this before coating in chocolate. You will want to flash freeze the uncoated balls then simply place them into a freezer-safe container and store it in the freezer until you’re ready to enjoy them.

When you’re ready to eat your carrot cake bites, simply thaw them in the refrigerator overnight. Then coat and decorate as directed.

Equipment Needed to Make Carrot Cake Balls

• Medium mixing bowl
• Hand mixer or stand mixer
• Baking tray
• Parchment paper
• Double boiler (or microwave)
• Piping bags

About the Ingredients for Carrot Cake Cheesecake Bites

Cake mix – Use any brand carrot cake mix. Make sure you heat treat the cake mix as instructed.

Cream cheese – Full fat cream cheese is best, but light cream cheese can work too if you prefer. Make sure it is softened to room temperature.

Walnuts – Chopped walnuts or pecans work great here to provide nutty flavour and a contrast in texture.

Chocolate – Use good quality melting chocolate for coating these cake balls. Instead of Ghirardelli vanilla melting wafers, you can use milk or dark chocolate. Just make sure to use a quality brand for best results. You can also use white chocolate chips if you like but you will need to be more careful when melting them.

Candy melts – You will want to use candy melts for decorating the coated cake balls.

Looking for More Easy Easter Desserts?

Check out more of my favourite easy to make Easter Dessert recipes!

Celebrate this Easter with these Cocoa Pebbles Easter Nests filled with creamy peanut butter and topped off with chocolate eggs.

This carrot sheet cake recipe is easy to make, and looks great on a plate. It’s moist, perfectly spiced, and not to mention, it’s delicious!

This Instant Pot Creme Egg Cheesecake is an easy Easter dessert; rich vanilla cheesecake smothered in chocolate ganache & SO MANY CREME EGGS!

How to Make Carrot Cake Cheesecake Bites

Yields: 24 balls | Prep time: 1 hour | Chill time: 2 hours

Ingredients:

• 15.25 oz carrot cake mix
• 8 oz block cream cheese, room temperature
• ½ cup chopped walnuts
• 10 oz bag Ghirardelli vanilla melting wafers
• ½ cup Orange candy melts
• ¼ cup Green candy melts

Directions:

Start by heat treating the dry cake mix.

Place the dry cake mix in a microwave safe bowl, and microwave it in 30 second increments for 2-3 minutes, making sure to stir it at every interval. Set aside and allow the cake mix to cool for 5-10 minutes.

In a medium mixing bowl, using a hand mixer, beat the cream cheese on medium-high speed until smooth and creamy.

Add the cooled cake mix and mix it in slowly until just combined.

Then beat it on medium speed until you get a dough consistency.

Fold in the chopped walnuts until evenly distributed.

Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours.

Once chilled, line two baking sheets with parchment paper and scoop out 1 tablespoon sized scoops, rolling each scoop into balls using the palms of your hands. Repeat with all of the cake mixture, placing each ball on the baking sheet about 2 inches apart.

Heat a double boiler over low heat and melt the vanilla melting wafers, stirring occasionally until smooth. You can alternatively use a microwave by placing the melts in a microwave safe bowl and microwaving on a low setting in 30 second intervals, stirring at each interval until melted and smooth.

Place one cake ball on a fork and submerge it into the vanilla melting wafers. Remove it and tap the fork gently to remove any excess coating and to help smooth it out. Then place it onto the lined baking sheet.

Repeat with all of the cake balls.

Place the orange and green candy melts in separate microwaveable piping bags and twist it shut. Then microwave it in 30 second increments, massaging the bag at each interval, until fully melted.

Snip off a small piece of the tip and then decorate the cake balls by making a carrot design or by drizzling the colors on top of the cake balls.

Let it set completely before serving. You can place it in the refrigerator for 10 minutes to speed up the process. Enjoy!