These mini carrot cheesecake bites are super easy to make, look beautiful, and taste amazing! Impress your guests with little effort!
Mini Carrot Cheesecake Bites
Pair well with Cotes de Ciel Viognier
When we made these delicious little bites of heaven, we didn’t have a lot of time on our hands. We needed a quick dessert for our brunch and had to think quick and work with what we had on hand.
(you know how you forget things on your list when you shop….)
But sometimes, that kind of pressure lets you get creative and that’s just what we did and the results were amazing!
*learn how to make the fun cork basket and feathered eggs in the photo too!
Simply bake the cake on a large sheet cake pan. (If you don’t have one, you can bake in a 9×13 pan and then cut your cake down into thinner slices if need be.) Then take a small circular cookie cutter and make small rounds from your cake.
Whip up the filling of the no bake cheesecake mix and put it into a frosting bag. Pipe it onto the cake cutout, top it with another cake cutout, and then pipe the topping on again.
Finish it off with some toasted coconut for a bit of extra flavor, texture, and polished look!
Now… if you actually have time and plan ahead… of course this recipe would probably taste even better and have more flavor if it were all homemade. Our favorite carrot cake recipe comes from my mother’s old Betty Crocker Cookbook, but you can find hundreds of amazing recipes online. For the no bake cheesecake filling… I’ve been dying to try this recipe from Kraft!
But at the end of the day… using the box mix was SO easy and they tasted great so I think I’ll stick with the lazy version!!