Carrot Cake Cheesecake Bites – Easy & Delicious! Recipe

I found a ridiculously simple Carrot Cake Cheesecake method using only a box cake mix and cream cheese that includes a small secret twist.

I never planned to reinvent carrot cake, but somehow carrot cake mix and cream cheese turned into tiny, dangerous little treats. I call them Carrot Cake Cheesecake bites because they sneak into every party and pack that full cheesecake feel.

This Cheesecake Bites Recipe is perfect when you want something fast but impressive, and it’s great for last minute guests. Theyre tiny, a little messy, and everyone will ask for the recipe even though you wont tell them your secret shortcuts.

I promise they taste homemade and you’ll be blamed for bringing the best dessert.

Ingredients

• Carrot cake mix – carbs and sugar, spice base that make it classic.
• Eggs – provide protein, structure and moisture so bites hold together.
• Shredded carrots – fiber and beta-carotene, add natural sweetness and moisture.
• Cream cheese – rich tangy adds fat and silky cheesecake texture.
• Sugar – adds sweetness and browning, mostly empty calories though.
• Vegetable oil – brings fat and tenderness, keeps bites soft.
• Walnuts or pecans – crunch, healthy fats and a little protein, optional.
• Vanilla extract – bright aroma that boosts sweet perception without extra sugar.
• Salt – tiny pinch lifts flavors and balances sweetness.

Ingredient Quantities

• 1 box (15.25 oz) carrot cake mix (or spice cake if you cant find carrot)
• 3 large eggs (for the cake batter)
• 1 cup water (usually called for on the box)
• 1/3 cup vegetable oil
• 1 1/2 cups finely shredded carrots (about 2 to 3 medium carrots)
• 1/2 cup chopped walnuts or pecans, optional but nice for texture
• 8 oz (1 package) cream cheese, softened
• 1/3 cup granulated sugar (for the cheesecake filling)
• 1 large egg (for the cheesecake filling)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional garnish: cream cheese frosting or powdered sugar and extra chopped nuts

How to Make this

1. Preheat oven to 350°F and line a standard muffin tin with paper liners or spray with nonstick spray.

2. Make the cake batter: in a bowl mix 1 box carrot cake mix with 3 large eggs, 1 cup water and 1/3 cup vegetable oil until smooth and no dry streaks remain.

3. Fold in 1 1/2 cups finely shredded carrots and 1/2 cup chopped walnuts or pecans if using; set the batter aside.

4. Make the cheesecake filling: beat 8 oz softened cream cheese until smooth, then add 1/3 cup granulated sugar, 1 large egg, 1/2 teaspoon vanilla extract and a pinch of salt; mix until silky.

5. Fill each muffin liner about halfway with the carrot cake batter using a spoon or small scoop.

6. Add about 1 teaspoon to 1 tablespoon of the cheesecake filling on top of the cake layer in each cup, then top with a little more cake batter to cover the filling (or leave a bit exposed if you like a swirl).

7. Gently swirl the top with a toothpick if you want a marbled look, but dont overmix or the layers will blend too much.

8. Bake at 350°F for about 18 to 22 minutes, until the cake is set and the cheesecake center is mostly firm; a toothpick in the center should come out with a few moist crumbs not raw batter.

9. Let the bites cool in the pan 5 to 10 minutes, then transfer to a wire rack to cool completely. Chill for 30 minutes if you want firmer cheesecake. Top with cream cheese frosting, a dusting of powdered sugar and extra chopped nuts if desired.

Equipment Needed

1. Oven (preheat to 350°F)

2. Standard muffin tin (12 cup) plus paper liners or nonstick spray

3. Two mixing bowls: one large for the cake batter and one medium for the cheesecake filling

4. Electric hand mixer or a whisk if youre mixing by hand

5. Measuring cups and measuring spoons

6. Rubber spatula and a wooden or silicone spoon for folding

7. Box grater or microplane for shredding carrots, plus a knife and cutting board

8. Small ice cream scoop or tablespoon for filling cups, and a teaspoon for the cheesecake dollops

9. Toothpicks for swirling and a wire cooling rack for cooling

FAQ

Carrot Cake Cheesecake Bites – Easy & Delicious! Recipe Substitutions and Variations

• Box carrot cake mix: swap with a spice or yellow cake mix plus 1 tsp cinnamon and 1/2 tsp nutmeg to get that carrot-cake flavor, or use a 1:1 spice cake mix if you can’t find carrot mix.
• Eggs (cake batter): 1 egg = 1/4 cup applesauce or 1 tbsp ground flaxseed + 3 tbsp water (mix and let sit 5 mins) or 1/4 cup mashed banana. Works fine in the batter, though texture might be a bit denser.
• Vegetable oil: use 1:1 melted butter or melted coconut oil for similar moisture and flavor, or sub with equal parts unsweetened applesauce to cut fat (expect a slightly different crumb).
• Cream cheese (filling): swap 1:1 with Neufchâtel for lower fat, or mascarpone for a richer taste. For a vegan option use blended silken tofu (about 3/4 cup for 8 oz cream cheese) plus 1 tsp lemon juice and extra sweetener, and chill to help it set.

Pro Tips

– Let your cream cheese and the extra egg get to room temp, about 30 minutes, it mixes so much smoother. If you mix cold cream cheese you get lumps, and if you overbeat the filling you trap air and it can crack or sink when it cools.

– Dry your shredded carrots a bit before folding them in, put them in a clean towel and squeeze out the excess moisture, this stops the cupcakes from getting gummy and makes the crumb lighter.

– Use a small ice cream or cookie scoop for the cake batter and a teaspoon for the cheesecake dollop so every bite is the same, also make a tiny well in the batter before adding the filling so it stays centered. Swirl once with a toothpick, dont overdo it or the layers will just blend together.

– Toast your nuts quick in a dry pan till fragrant then cool and chop, it really boosts the flavor. And watch bake time closely, take them out when the cheesecake center still has a slight jiggle, overbaked means dry, sad cupcakes.