I recently tried Carrot Cake Oreos^© for the first time. While sampling these rather tasty cookies, I got an idea that I knew I had to try carrot cake in the form of cheesecake bites, using both the cookies and filling of these Oreos. Of course, if you don’t have Carrot Cake Oreos^©, this recipe still works with a simple swap of graham cracker crumbs and a touch extra of brown sugar!

I also made a video for my YouTube channel to show how I made these Carrot Cake Cheesecake Bites! Check it out here:

Disclosure: There are Amazon affiliate links provided in the post below. If you click on any of the Amazon links and make a purchase, I do get a small percentage of the sale which helps me pay for my ingredients and my website. I genuinely use anything that I link, and I want to make it easy for you to find these ingredients and kitchen tools, too, if you want to utilize them!

Equipment:

• Measuring cups
• Measuring spoon
• Microwave safe bowl
• Large mixing bowl (x2)
• Whisk
• Hand mixer or stand mixer
• Mini cupcake pan (x2)
• Mini cupcake liners
• Piping bags
• Gel food color
• Piping tips (Wilton 12 and Wilton 101)

My favorite little food processor:

My favorite hand mixer:

Wilton Mini Cupcake Liners:

Wilton Piping Tips Starter Set:

Wilton Piping Bags (100 count box):

Ingredients:

Crust:

• 1 cup (approximately 18 sandwich cookies) Carrot Cake Oreo^© cookie crumbs
• 2 tablespoons brown sugar
• 1/4 cup (1/2 stick) unsalted butter

Cheesecake Base:

• 1/2 cup granulated sugar
• 1 pack (8 ounces) cream cheese, room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 18 Carrot Cake Oreo^© fillings, melted
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 large eggs
• 1 cup carrot pieces, finely grated
• 1/2 cup walnuts, finely chopped

Topping (optional):

• Whipped cream or Butterscotch Mousse
• Food Gel Color

I found Carrot Cake Oreos© on Amazon! Click here to check them out:

Wilton 8 count Gel Color Set:

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Directions:

Cheesecake Bites:

1. Preheat oven to 350°F. Add cooking spray to a foil lined baking sheet. Spread finely grated carrots on the sheet tray. Bake for approximately 15-20 minutes. Note: Mix the carrots around a couple times while they cook. You want to mostly dry them out before adding them to the cheesecake batter. Once they are done, set them aside to cool.
2. To start the crust, take 18 Carrot Cake Oreos and separate the cookies from the filling. Set the fillings aside for now. Add the cookies to a food processor and pulse until they become fine crumbs.
3. In a small mixing bowl, add the cookie crumbs and 2 tablespoons of brown sugar. Note: If you do not have these particular kind of Oreos, simply swap them out for graham cracker crumbs and add 2 additional tablespoons of brown sugar. Mix the cookie crumbs and sugar until they are well combined. Add the melted butter to the cookie crumbs and brown sugar. Once everything is thoroughly mixed together, place cupcake liners in 2 mini cupcake pans and then adding 1 teaspoon of the crust mixture. Once all of them are filled, press the mixture into an even disc at the bottom of the cupcake liner.
4. Bake the crusts for about 8 minutes at 350°F. Remove from the oven to cool while you work on the cheesecake component. Turn the oven temperature down to 325°F.
5. To start the cheesecake batter, add the granulated sugar and room temperature cream cheese into a large mixing bowl. Using a hand-held mixer, mix on a low speed until the ingredients are combined, and then mix on medium-high speed until they are light and fluffy, approximately 3-5 minutes. Next, add the sour cream and mix until well combined. Then, add the vanilla extract, salt, ground cinnamon, ground nutmeg, and ground allspice. Mix on a low speed until the mixture is well combined.
6. Add the Oreo fillings from earlier to a microwave safe bowl and heat in increments of 15-20 seconds until completely melted. Add this to the cheesecake batter and mix until well combined. Next, add the room temperature eggs one at a time and mix until each is just combined. Finally, add the dried carrot pieces and finely chopped walnuts. Mix this until just combined.
7. Carefully pour the cheesecake batter into the mini cupcake liners. Bake the cheesecake bites for approximately 25-30 minutes, or until the centers of the cheesecakes are set. Once they are done, place the pan on a cooling rack to completely cool.

How to Pipe a Carrot Topping Using Butterscotch Mousse or Stabilized Whipped Cream:

1. Use a piping bag to add little dollops of plain butterscotch mousse to the tops of the cheesecake bites.
2. Add some extra butterscotch mousse to two separate bowls and color some of the mousse orange, and some of the mousse green. Add the orange mousse to a piping bag fitted with a Wilton tip 12, and add the green mousse to a piping bag fitted with a Wilton tip 101.
3. To pipe the body of the carrot, apply some pressure to the piping bag to make the larger end of the carrot, and then release pressure and pull the piping bag away to create the pointed end of the carrot.
4. To make the leafy top of the carrot, take the petal tip and aim the rounded, open end of the tip at the cheesecake bite, while the pointed end is aimed up and away from the cheesecake. Pipe three squiggly lines at the large end of the carrot. Start in the middle and pipe one wavy line, then do the same on either side.

Thank you for checking out this post! Make sure to also check out the video on my YouTube channel!