Carrot Cake Cheese Ball
If you are anything like me, I bet you love effortless recipes that look impressive but are secretly super easy to make. Meet this Carrot Cake Cheesecake Ball. It takes a handful of ingredients and just 10 minutes to prep, but the result is an irresistible dessert that tastes like a classic carrot cake. This is the perfect fuss-free recipe for Easter, a potluck, or simply for a cozy dinner!
This can be a no-stress dessert or a delightful appetizer; either way, if you are a fan of carrot cake cheesecake, then you will love this creamy twist! Every time I want to impress my guests without spending too many hours in the kitchen, I choose this recipe. It’s festive and delicious and does not involve any baking or complicated steps. All I have to do is mix everything and chill, making it the ideal choice for a make-ahead treat.
Table of contents
This is always a hit with the kids and the adults, and honestly, it’s one of those treats that disappears fast every time I serve it. The balance of sweet, tangy, creamy, and crunchy is addictive and delicious. I serve it with apple slices, fresh carrots, and graham crackers. I like to serve it with recipes that take little to no effort to make, like this Rosemary Berry Baked Brie, Deviled Eggs Dip, and Smoked Salmon Dip. With all these recipes, you can see that amazing food does not have to be complicated!
Why you will love this recipe
- Versatility: This sweet and creamy treat, which contains pineapple, honey, and toasted coconut, can be served as a dessert or an appetizer.
- It’s quick and easy: It only takes me 10 minutes to whip up this cheese ball, and (after chilling) it is ready for whoever wants to dig in.
- Perfect for parties: I make it shaped like a carrot and garnished so cute; it is ideal for birthday parties, Easter, or any celebration.
- Freeze it for later: It can also be made in advance and stored for later. Just in case things get too busy.
What you will need
- Cheese: I highly recommend getting the best brick-style high-fat cream cheese and ensuring it is softened to room temperature before using it.
- Fruit and veggies: The mixture includes finely shredded carrots for flavor and garnish. Raisins and pineapple chunks are added for sweetness and texture.
- Sweetener: I use honey from local beekeepers for the freshest sweet taste.
- Spices: I add cinnamon and nutmeg for a warm, sweet, and nutty taste and pure vanilla extract for a light floral hint.
- Nuts: I also include toasted coconut and chopped toasted pecans for more texture and nutty flavor.
- Garnish: I use carrot greens or parsley stems for garnish.
How to make
Beat the cheese: First, I beat the softened cream cheese, honey, vanilla, nutmeg, cinnamon, and a pinch of salt with a mixer on medium speed until combined. Then, I stir with a spatula in one cup of shredded carrots, the raisins, and the pineapple chunks.
Chill the ball: Now, I lay out a large piece of plastic wrap, coat it in cooking spray, and scoop the ball of cheese into the wrap. I wrap it up into a ball and chill it for at least two hours. It can be stored for up to 48 hours.
Mix: When ready to serve, I mix the coconut, pecans, and the remaining ¼ cup of shredded carrots in a small bowl and place the chilled cheese ball onto a serving plate.
Mold: I mold it into a carrot shape, coat it with a pecan mixture, add some carrot greens on top, and serve it with crackers or veggie sticks.
Expert tip
Getting the right cheese
If you’ve ever made cheesecake, you know there is more than one cream cheese. This is the same kind of thing. Do not get low-fat or fat-free cream cheese for this cheese ball; it will end up watery and wet. The same thing goes for whipped cream cheese. It may seem a lot easier to work with, but they add water to it so it will make a loose, wet, runny cheese ball that will not firm up like it should.
For this recipe, the only thing to get is a block of full-fat cream cheese. Also, get the good stuff. This is the main ingredient, and it has to taste good. I highly recommend Philadelphia brand cream cheese because it is rich, thick, and exceptionally creamy.
More tips to consider
- Let the cream cheese soften to room temperature before mixing it.
- Drain the pineapple well to avoid excess juice.
- Using too many mix-ins can cause the cheese ball to fall apart.
- Please do not leave it at room temperature for too long, or it can turn watery.
- Parsley will work as a garnish instead of carrot greens. You can also use broccoli, and people can dip it in the cheese.
Recipe variations and add-ins:
- Chocolate chips: Sometimes, I add chocolate chips instead of raisins because some of my family members do not like raisins.
- Other nuts: Pecans are the most common choice, but other good choices are walnuts, slivered almonds, chopped pistachios, and toasted cashews.
- Different fruit: For those who have an aversion to pineapple, I have used mandarin oranges, blueberries, raspberries, and maraschino cherries. Just remember to drain the excess juices.
- Toast the carrot: Toasting the carrot in butter makes it tender, sweet, and absolutely amazing. Toss the carrot in a pan with some butter and heat it up for a few minutes on medium-high.
- Make it cake: Mix the cream cheese with ½ of carrot cake mix from a box for a seriously delicious flavor. If it seems too dry, add a teaspoon of water.
Serving suggestions:
Everyone loves it when I serve this carrot cake cheese ball for Easter with chips, veggie chips, and crackers to snack on before I serve the main meal. I usually have my traditional slow-cooker lamb stew. The thick, juicy meat and succulent veggies cook themselves while I enjoy time with friends and family. I always serve it with dinner rolls or hot cross buns so everyone can use them to soak up that delicious broth.
When I need dinner in a hurry, I go with this instant pot ham, which only takes about 15 minutes. Tender and sweet with brown sugar, honey, and pineapple glaze, this ham feeds a dozen people in record time! For dessert, of course, my carrot cake poke cake or a traditional layered carrot cake is the perfect match for this cheese ball.
How to store leftovers:
- Refrigerate: Store the cheese ball in the fridge, wrapped in plastic wrap in an airtight container to keep it fresh and help it keep its shape.
- Freezing: To keep it longer, wrap it in plastic and foil and put it in a freezer bag. It will stay fresh in the freezer for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently Asked Questions
Using cold ingredients makes everything more difficult and can cause a lumpy result, no matter how much it is blended. Always let the cream cheese come to room temperature before working with it. If you’ve forgotten and time is running out, pop it in the microwave for 15 seconds (without the wrapper) or place it in a bowl of warm water (with the wrapper).
Let it chill for at least two hours. This process should not be rushed. Also, too many mix-ins can cause the ball to fall apart. Add the extra carrot shavings and other garnishes on the outside, which will not affect the consistency. There has to be enough cheese to hold it together. If using a cheese besides cream cheese, make sure it’s not too firm or crumbly, as this can make it difficult to blend and shape the ball.
First, drain the pineapple well before combining it with the rest of the ingredients. If I am using canned pineapples, I pour them in a fine mesh sieve over a glass bowl and press them down with a spatula or wooden spoon. That way, I can save the juice for smoothies or other recipes. If I am using fresh pineapple, I rinse it in saltwater to activate the bromelain before using it, and then I chop it in my food processor and drain it like the canned chunks.
Temperature changes make the cream cheese watery. The liquid that appears when the cream cheese gets slightly warm after sitting out for a short period can make it appear watery. Of course, it cannot be stirred after it is decorated, so carefully dab away the extra moisture with a paper towel and chill it for a while so it firms up.
More Easter Recipes:
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Carrot Cake Cheese Ball
Ingredients
- 12 ounces cream cheese softened to room temperature
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup shredded carrots plus 1/4 cup for garnish
- 1/2 cup fresh or canned pineapple diced and drained
- 1/4 cup raisins
- 1/4 cup chopped pecans toasted
- 1/4 cup unsweetened coconut flakes toasted
- Carrot greens or parsley stem for garnish
Instructions
- In a large bowl, using an electric mixer, beat the cream cheese, honey, vanilla, cinnamon, nutmeg, and salt on medium speed just until combined.
- Using a spatula, stir in 1 cup of shredded carrot, the diced pineapple, and the raisins.
- Coat a large piece of plastic wrap with cooking spray and scoop the cheese mixture onto it.
- Using plastic wrap to help you, form a ball, then completely wrap it in plastic and refrigerate it for at least 2 hours and up to 2 days.
- Just before serving, combine the pecans, coconut, and the remaining 1/4 cup of shredded carrots in a small bowl.
- Turn the cheese ball out onto a serving plate and mold it into a carrot shape using your hands.
- Coat with the coconut pecan mixture and garnish with carrot greens. Serve.
Video
Notes
Getting the right cheese
If you’ve ever made cheesecake, you know there is more than one cream cheese. This is the same kind of thing. Do not get low-fat or fat-free cream cheese for this cheese ball; it will end up watery and wet. The same thing goes for whipped cream cheese. It may seem a lot easier to work with, but they add water to it so it will make a loose, wet, runny cheese ball that will not firm up like it should. For this recipe, the only thing to get is a block of full-fat cream cheese. Also, get the good stuff. This is the main ingredient, and it has to taste good. I highly recommend Philadelphia brand cream cheese because it is rich, thick, and exceptionally creamy.More tips to consider
- Let the cream cheese soften to room temperature before mixing it.
- Drain the pineapple well to avoid excess juice.
- Using too many mix-ins can cause the cheese ball to fall apart.
- Please do not leave it at room temperature for too long, or it can turn watery.
- Parsley will work as a garnish instead of carrot greens. You can also use broccoli, and people can dip it in the cheese.