These carrot cheesecake balls taste like a cross between carrot cake and cheesecake. The balls need just 4 ingredients and don’t require any baking. They can be made ahead of time and can also easily be customized.
Carrot Cheesecake Balls on a plate

These carrot cheesecake balls taste like carrot cake flavored cheesecake. The best part is that no baking is required. You can also customize the balls with different chocolate coatings, spices and mix-ins.

Ingredients

  • Carrots
  • Cream cheese
  • Graham crackers
  • White chocolate

Carrots: Carrots are steamed until tender so that they can easily be blended.

Cream cheese: Cream cheese is used to give the dessert its cheesecake flavor and creamy texture. I used block-style cream cheese.

Graham crackers: Graham crackers are turned into fine crumbs. The crumbs are mixed into the cheesecake filling which helps it set up thick enough to roll into balls. It also adds the graham cracker flavor that is often used in cheesecake.

White chocolate: White chocolate chips are melted for the coating and a little of it is used in the filling. You can also use white melting wafers which are also referred to as white candy melts. White candy melts are easier to work with for dipping and they set faster.

How to Make No Bake Carrot Cheesecake Balls

  • The carrots and cream cheese are blended in a food processor until smooth. Some of the melted white chocolate is blended in. Transfer the mixture to a mixing bowl and mix in the graham cracker crumbs until the mixture becomes thick enough that you can scoop and shape it.Ingredients blended in a food processor and formed into a thick mixture in a glass bowl
  • Use a 1 tablespoon cookie scoop to scoop the mixture. Roll each scoop into a ball.
  • Place into the fridge or freezer to firm up further.
  • Meanwhile, melt the remaining white chocolate. Dip and coat the balls in the melted chocolate.
  • If desired, you can also garnish with thin chocolate drizzles. I also added some finely chopped walnuts and carrots for garnish.

Carrot Cheesecake Balls dipped in white chocolate

Expert Tips

  • It is important to steam the carrots and not boil them. Boiling the carrots will result in the carrots having too much moisture, which will make the filling too wet.
  • If you prefer a sweeter filling, you can add a few tablespoons of powdered sugar to the filling.
  • If you prefer a spiced carrot cheesecake filling, you can add 1 tsp of pumpkin pie spice to the filling. You can also use cinnamon flavored graham crackers to get some spice flavor in the filling.

Carrot Cheesecake Balls topped with chopped walnuts and carrots

More Carrot Recipes

4.50 from 6 votes

4 Ingredient No Bake Carrot Cheesecake Balls

These no-bake carrot cake cheesecake balls taste like a cross between carrot cake and cheesecake. They’re easy to make in a food processor — a fun, simple dessert for spring or Easter.
Servings: 15 balls
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
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Ingredients

  • 4 oz (113g) cream cheese, softened to room temperature
  • 1/2 cup (67g) steamed baby cut carrots, see note before starting
  • 2 cups (384g) white chocolate chips or white candy melts, divided
  • 3/4 cup (70g) graham cracker crumbs, see note

Instructions
 

  • Add cream cheese and steamed carrots to a food processor. Blend until the carrots are fully smooth and the mixture is uniform in color.
  • Add 2 tablespoons of the white chocolate chips in a microwave-safe bowl. Heat in 10–15 second intervals, stirring in between with a silicone spatula, until the chocolate is melted and smooth. Add the melted white chocolate to the food processor and blend again.
  • Transfer the mixture to a bowl. Stir in the graham cracker crumbs. Mix until you have a soft dough. If the dough seems too soft to scoop, you can add a little bit more graham cracker crumbs until you have a workable soft dough or refrigerate the filling for about 30 minutes to allow it to firm up.
  • Use a 1 tbsp cookie scoop to the filling, releasing each portion on a parchment lined baking sheet. Repeat with the remaining mixture. Roll each portion into a smooth balls. Place into the fridge for 1-2 hours to allow it to firm up a little more. If you need a quicker firming up, you can also briefly freeze the balls (15-30 minutes) so they are firm enough for dipping.
  • Meanwhile, add the remaining white chocolate to a microwave safe bowl and heat in 15-30 seconds, stirring in between with a spatula, until chocolate is completely melted and smooth. Optional step: If your melted chocolate consistency is not thin enough, you can stir in melted coconut oil, 1 tsp at a time, to thin it out. If using candy melts, you shouldn't need any coconut oil.
  • Remove filling from fridge. Use your favorite dipping tool to dip each ball into the melted chocolate, making sure to cover it completely. Gently shake off any extra chocolate and make sure coating is smooth and even, and carefully place the coated balls back on the parchment sheet. Repeat with the remaining balls. If desired, you can garnish the balls with thin chocolate drizzles, sprinkles and more. I added some finely chopped walnuts and carrots.
  • Place the balls back into the fridge until set. They are then ready to serve. Uneaten balls can be stored in an airtight container in the fridge or freezer for a few days.

Notes

  • Graham cracker crumbs note: I made my own graham cracker crumbs by adding graham cracker sheets to a food processor and pulsing until they become very fine and have the consistency of flour. Graham crackers usually come in sheets that can be broken into smaller individual crackers (usually 4 to a sheet). You will need about 5 sheets to make 3/4 cup of fine crumbs.
  • Carrot note: I recommend using baby cut carrots because they are more tender, sweet and will take less time to cook. I started with 76 grams (1/2 cup) carrots. After they were steamed, the carrots weighed 67 grams. Make sure to steam the carrots and not boil them. Boiling the carrots will cause them to absorb too much moisture which will make the filling too wet. You can steam them on the stove in a steamer basket or steam them in a pressure cooker like an Instantpot. Steam until they are fork tender.
  • Estimated nutrition assumes 1 cup of white chocolate used because not all of the chocolate ends up on the balls.
Serving: 1ball, Calories: 133kcal, Carbohydrates: 16g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Sodium: 64mg, Fiber: 0.3g, Sugar: 13g, NET CARBS: 16
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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