Description
Delight in these luscious Carrot Cake Cheesecake Bites, a perfect blend of moist carrot cake and creamy cheesecake rolled into bite-sized treats. Coated in smooth white chocolate, they offer a rich, flavorful dessert that’s ideal for celebrations or an everyday sweet craving.
Ingredients
Scale
Carrot Cake Base
- 1 cup finely grated carrots
- 1 cup graham cracker crumbs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Chocolate Coating
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare Carrot Cake Base: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt to combine all the dry ingredients evenly.
- Mix Wet Ingredients: In a large bowl, combine the grated carrots, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Mix thoroughly until everything is well incorporated.
- Combine and Bake Batter: Stir the dry ingredient mixture into the wet ingredients until just combined, then fold in the graham cracker crumbs gently. Spread this batter evenly in the prepared pan and bake for 18 to 20 minutes, or until set. Once baked, allow to cool completely.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy to create the cheesecake mixture.
- Form Dough and Chill: Crumble the cooled carrot cake into fine pieces in a large bowl and mix in the cheesecake filling until a smooth dough-like consistency forms. Roll the mixture into small, bite-sized balls and arrange them on a parchment-lined tray. Refrigerate for one hour to firm up.
- Coat with White Chocolate: Melt white chocolate chips and coconut oil together until smooth, using a double boiler or microwave in short bursts. Dip each chilled ball into the melted chocolate, ensuring it is fully coated, then return to the parchment-lined tray.
- Set and Serve: Place the coated bites back in the refrigerator until the white chocolate hardens completely. Once set, serve chilled and enjoy these delightful treats.
Notes
- Store the bites in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month for extended freshness.
- For added texture and flavor, drizzle extra white chocolate on top or roll the bites in chopped pecans before chilling.
- Ensure the cream cheese is softened for a smooth filling without lumps.
- Use fresh grated carrots for the best moisture and flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
