These bites are everything you love about carrot cake and cheesecake, rolled into one delicious, portable dessert. They’re easy to make ahead, require no baking if using a no-bake cheesecake base, and are ideal for portion control. The combination of sweet carrots, cinnamon, and tangy cream cheese makes them irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the carrot cake layer:
Carrots, finely grated
Crushed graham crackers or vanilla wafers
Ground cinnamon
Ground nutmeg
Brown sugar
Cream cheese (to bind, optional)
Chopped walnuts or pecans (optional)
For the cheesecake filling:
Cream cheese, softened
Powdered sugar
Vanilla extract
Lemon juice (optional, for a slight tang)
For coating (optional):
Finely chopped nuts
Shredded coconut
Crushed graham crackers
White chocolate drizzle
Directions
In a mixing bowl, combine grated carrots, crushed graham crackers, brown sugar, cinnamon, nutmeg, and optional nuts. If the mixture is too dry to roll, mix in a little cream cheese to bind.
In another bowl, beat the cream cheese, powdered sugar, vanilla, and lemon juice (if using) until smooth and creamy.
Scoop a small amount of the carrot cake mixture and flatten it into a disc in your hand.
Add a small dollop of cheesecake filling in the center and gently wrap the carrot mixture around it to form a ball.
Repeat with remaining mixture and filling. Chill in the refrigerator for 30 minutes to firm up.
Once chilled, roll in your preferred coating such as nuts, coconut, or graham cracker crumbs. Alternatively, drizzle with melted white chocolate.
Serve chilled or store in the refrigerator until ready to enjoy.
Servings and timing
This recipe makes about 16–20 bites. Prep time: 30 minutes Chill time: 30 minutes Total time: 1 hour
Variations
No cheesecake center: Mix the cream cheese into the entire carrot mixture instead of stuffing for a simpler version.
Baked version: Press the mixture into mini muffin tins and bake briefly for a firmer bite.
Spiced twist: Add ground ginger or allspice for a deeper flavor.
Gluten-free: Use gluten-free graham crackers or cookies.
Vegan: Use dairy-free cream cheese and plant-based alternatives for a fully vegan dessert.
Storage/Reheating
Store carrot cake cheesecake bites in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month. Thaw in the refrigerator before serving. No reheating is needed—serve chilled or at room temperature.
FAQs
Can I make these bites ahead of time?
Yes, they’re perfect for prepping a day or two in advance and storing in the fridge.
Do I need to cook the carrots?
No, finely grated raw carrots work well and add natural moisture and texture.
Can I bake these?
This version is no-bake, but you can press the mixture into a pan or molds and bake for a firmer bite.
What kind of cream cheese should I use?
Use full-fat cream cheese for the best texture and flavor.
Can I skip the cheesecake filling?
Yes, you can keep it simple and make them as carrot cake bites without the cheesecake center.
How do I prevent them from being too sticky?
Chilling helps firm them up. You can also coat your hands lightly with oil or water when shaping the bites.
What’s the best coating?
Crushed nuts, coconut, or graham cracker crumbs all work well. A white chocolate drizzle adds a nice touch.
Are these freezer-friendly?
Yes, freeze in a single layer then transfer to a container or bag. Thaw in the fridge before serving.
Can I use pre-shredded carrots?
It’s best to grate them fresh for finer texture and better moisture balance.
Are these suitable for kids?
Definitely! They’re sweet, fun to eat, and easy to handle—perfect for lunchboxes or after-school treats.
Conclusion
Carrot Cake Cheesecake Bites are the perfect little indulgence—flavorful, creamy, and satisfying in just a few bites. They’re easy to make, fun to customize, and ideal for sharing. Whether you’re hosting a party or looking for a sweet snack with a twist, these bites deliver all the goodness of carrot cake and cheesecake in one adorable package.
Carrot Cake Cheesecake Bites are no-bake, bite-sized desserts that combine spiced carrot cake with a creamy cheesecake filling. Perfect for parties, holidays, or snacking, these flavorful treats are easy to make and fun to eat.
Ingredients
1 cup finely grated carrots
1 cup crushed graham crackers or vanilla wafers
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2–3 tbsp cream cheese (optional, to bind)
1/4 cup chopped walnuts or pecans (optional)
For the Cheesecake Filling:
6 oz cream cheese, softened
1/3 cup powdered sugar
1/2 tsp vanilla extract
1 tsp lemon juice (optional)
For Coating (optional):
Finely chopped nuts
Shredded coconut
Crushed graham crackers
White chocolate, melted (for drizzle)
Instructions
In a mixing bowl, combine grated carrots, crushed graham crackers, brown sugar, cinnamon, nutmeg, and optional nuts. Mix well.
If the mixture is too dry to form balls, add a few tablespoons of cream cheese to help bind.
In another bowl, beat softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
Scoop a small amount of the carrot mixture and flatten it in your hand. Add a small dollop of cheesecake filling in the center.
Wrap the carrot mixture around the filling and roll into a ball.
Repeat with the remaining mixtures. Chill the bites in the refrigerator for 30 minutes to firm up.
Once chilled, roll the bites in coatings such as chopped nuts, coconut, or graham crackers, or drizzle with melted white chocolate.
Serve chilled or store in the refrigerator until ready to enjoy.
Notes
Grate carrots fresh for best texture and moisture—avoid pre-shredded carrots.Chilling helps the bites hold their shape better during coating and serving.Coat your hands with a little oil or water to prevent sticking when rolling the bites.Use dairy-free cream cheese and plant-based ingredients to make it vegan.Can be frozen for up to 1 month and thawed in the refrigerator before serving.
