October 23, 2023
Review RecipePumpkin Spice Cheesecake Bites
Table of Contents
These creamy pumpkin spice cheesecake bites are just the right size for satisfying your sweet tooth, and they’re loaded with delicious pumpkin spice flavor. These little morsels of deliciousness would be the perfect addition to any fall party or gathering.
Pumpkin Spice Cheesecake Bites Ingredients
You’ll need:
- 1 (15.25-ounce) box spice cake mix
- ⅓ cup pumpkin puree
- 4 ounces cream cheese, softened
- 12 ounces white almond bark
- 2 tablespoons pumpkin pie spice
PRO TIP:
Make sure you buy pure pumpkin puree rather than pumpkin pie filling for this easy recipe.
SUBSTITUTIONS AND ADDITIONS
PUMPKIN PIE SPICE: If you cannot find pumpkin pie spice, you can substitute ground cinnamon in this sweet treat.
CANDY MELTS: You can substitute ½ cup of melted orange candy melts for the spice topping. Drizzle the melted candy melts over the coated cheesecake bites.
How to Make This Pumpkin Spice Cheesecake Bites Recipe
STEP ONE: It is important to heat treat the dry cake mix before adding it to the cream cheese mixture. Add the dry cake mix to a medium heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before adding it to the cream cheese mixture.
STEP TWO: Using a medium-sized mixing bowl and an electric mixer on medium-high speed, beat the pumpkin puree and cream cheese for 1½ to 2 minutes until smooth.
OUR RECIPE DEVELOPER SAYS
Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake batter.
STEP THREE: Sprinkle the cooled, dry cake mix over the top of the pumpkin mixture. Continue mixing until well incorporated.
STEP FOUR: Tightly cover the cheesecake mixture with plastic wrap and chill in the refrigerator for 2 hours.
STEP FIVE: Line a baking sheet with parchment paper and set it aside.
STEP SIX: Use a 1 tablespoon cookie scoop and scoop the cheesecake dough. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps.
STEP SEVEN: Using a heat-safe medium-sized bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval until completely melted and smooth.
STEP EIGHT: Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake bites onto the prepared baking sheet.
PRO TIP:
If the coating becomes too thick, you can reheat the coating in the microwave in 15-second intervals, stirring well after each interval until smooth.
STEP NINE: While the cheesecake bite is still “wet”, lightly sprinkle the tops of the bites with the pumpkin pie spice. Allow the coating to cool completely before serving.
How To Serve
Add these little bites for the perfect addition to any event where you want to go all out on pumpkin spice fun. Serve them on dessert tray along with our pumpkin spice roll cookies and pumpkin spice jello cookies.
For more tasty pumpkin desserts, our pumpkin pudding and pumpkin delight are sure to be a hit.
MORE BITE RECIPES
Storage
IN THE FRIDGE: Store any leftover truffles in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze the uncoated cheesecake bites for up to 2 months. Allow the bites to thaw overnight in the refrigerator before coating.
There is big flavor in these tiny creamy cheesecake bites. Between the cream cheese, spiced cake, pumpkin centers, and white chocolate coating, you cannot beat these irresistible fall treats.
FREQUENTLY ASKED QUESTIONS
Since the cake mix has uncooked flour that may have pathogens, it makes it unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake pumpkin cheesecake balls recipe.
Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake cheesecake bites.
These little cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.
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Pumpkin Spice Cheesecake Bites
Ingredients
- 15.25 ounces spice cake mix
- ⅓ cup pumpkin puree
- 4 ounces cream cheese, softened
- 12 ounces white almond bark
- 2 tablespoons pumpkin pie spice
Instructions
- It is important to heat treat the dry cake mix before adding it to the cream cheese mixture. Add the dry cake mix to a medium heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before adding it to the cream cheese mixture.
- Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the pumpkin puree and cream cheese for 1½ to 2 minutes until smooth.
- Sprinkle the cooled, dry cake mix over the top of the pumpkin mixture. Continue mixing until well incorporated.
- Tightly cover the cheesecake mixture and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper and set it aside.
- Use a 1 tablespoon cookie scoop and scoop the cheesecake dough. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps.
- Using a heat-safe medium size bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval until completely melted and smooth.
- Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake bites onto the prepared baking sheet.
- While the cheesecake bite is still “wet”, lightly sprinkle the tops of the bites with the pumpkin pie spice. Allow the coating to cool completely before serving.
Notes
- Make sure you buy pure pumpkin puree rather than pumpkin pie filling for this easy recipe.
- Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake batter.
- If the coating becomes too thick, you can reheat the coating in the microwave in 15-second intervals, stirring well after each interval until smooth.
Comments
Patricia says
I have never made these or any kind of bits before but want to try these. My oldest daughter loves anything pumpkin spice so will make these for her. I might put some candy pumpkins on top.
Jennifer Purgason says
I love pumpkin anything so ik I’ll love this recipe 😍 I would probably serve these to my family on Thanksgiving instead of just plain pumpkin pie, can’t wait to try them!!
Deborah Yokoi says
Love pumpkin spice. Yummy
Natalie J Gaba says
Pumpkin!