November 15, 2024
Review RecipePumpkin Spice Cheesecake Bites
It’s all about pumpkin and warm spices during the autumn, and these creamy spiced pumpkin cheesecake bites will definitely fit in.
Jump to Recipe
Table of Contents
These pumpkin spice cheesecake bites are a creamy, spiced treat that perfectly captures the cozy flavors of fall. Made with rich cream cheese, pumpkin puree, and a hint of warm spices, each bite is coated in a smooth layer of white almond bark for an irresistible finish. They’re easy to make and perfect for parties or a simple dessert at home.
Let’s Dish: About These Pumpkin Treats
MAIN INGREDIENTS: Spice cake mix, pumpkin puree, cream cheese, white almond bark, pumpkin pie spice.
QUICK STEPS: Mix cake mix, pumpkin puree, and cream cheese; chill mixture; form into balls; coat with melted almond bark; sprinkle with pumpkin pie spice; let set.
TOTAL TIME AND YIELD: 3 hours including chill time, approximately 24 bites.
Why This Recipe
- Perfectly Balanced Flavors: This recipe combines the cozy warmth of pumpkin spice with the rich creaminess of cheesecake, creating a bite-sized treat that’s packed with fall flavor.
- No Baking Required: The recipe skips the oven, making it quick and easy while still delivering a decadent, homemade taste that feels anything but ordinary.
Pumpkin Spice Cheesecake Bites Ingredients
You’ll need these simple ingredients:
- 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 two hours.
STEP FIVE: Line a baking sheet with parchment paper and set it aside.
STEP SIX: Use a one 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. Refrigerate the cheesecake bites for at least one hour.
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: Remove the sheet of pumpkin spice cheesecake bites from the refrigerator. 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 five days.
IN THE FREEZER: You can freeze the uncoated cheesecake bites for up to two months. Allow the bites to thaw overnight in the refrigerator before coating.
There is big fall 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.
Pumpkin Spice Cheesecake Balls Frequently Asked Questions
Why do I have to microwave the cake mix?
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.
What are good options for coating no-bake pumpkin cheesecake bites?
Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake cheesecake bites.
Should these cream cheese balls be served cold or at room temperature?
These little cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.
More Recipes You’ll Love
- Peanut Butter Brownies
- Icebox Cake
- Campfire Chocolate Cake
- Blueberry Cheesecake
- Reese’s Peanut Butter Cup Pie
Pumpkin Spice Cheesecake Bites
It’s all about pumpkin and warm spices during the autumn, and these creamy spiced pumpkin cheesecake bites will definitely fit in.
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings 24
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. Refrigerate for 1 hour.
- 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.
- Remove the balls from the fridge and 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.
Nutrition
Calories: 179kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 138mg | Potassium: 78mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 595IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
More Popular Favorite Recipes
Delicious Treats for Pumpkin Season
- Pumpkin Dip
- Pumpkin Roll
- Pumpkin Donuts
- Pumpkin Magic Cake
- Pumpkin Sheet Cake
- Pumpkin Donut Holes
- Pumpkin Crunch Cake
- Pumpkin Cheesecake Bars
- Impossible Pumpkin Pie Cupcakes
- 2-Ingredient Pumpkin Spice Muffins
Other Desserts
- Brookies
- Hershey Pie
- Key Lime Pie
- Mini Cheesecakes
- Raspberry Danish
- Brown Sugar Fudge
- Butterfinger Cupcakes
- Blueberry Coffee Cake
- Cookie Monster Cookies
- Chocolate Mint Cheesecake
- Graham Cracker Crumbs Crust
- Chocolate Marshmallow Cookies
No Bake Cheesecakes
- Traditional No Bake Cheesecake
- No Bake Blueberry Cheesecake
- Black Forest No Bake Cheesecake
- No Bake Blackberry Cheesecake
- No Bake Raspberry Cheesecake
More Cheesecake Bites and Truffles
- Pumpkin Truffles
- Mini Pecan Cheesecake Bites
- No Bake Cheesecake Bites
- Carrot Cake Cheesecake Bites
- Mint Oreo Truffles
- Cookie Dough Truffles
- Unicorn Cheesecake Bites
- Fireball Whisky Balls
- Texas Sheet Cake Bites
- Orange Truffles
- Coconut Cheesecake Bites
- Cinnamon Toast Crunch Cheesecake Bites
- Strawberry Truffles
- Chocolate Cheesecake Truffles
- Peppermint Cheesecake
- Gingerbread Truffles
- Oreo Truffles
Comments
Aubrey says
Literally cannot wait to try these. My whole family is pumpkin OBSESSED and pumpkin cheesecake is my favorite! I haven’t ever made cheesecake bites before but when I do (and I’m going to!) I think I’ll decorate them with either fall sprinkles or a cinnamon sugar mix. Seems perfect for a Thanksgiving appetizer or a fall party treat!
Megan Pineau says
I made a similar recipe (No Bake Pumpkin Cheesecake Balls) and they were pretty tasty, so I may have to try these ones as well
Diane Harrison says
I adore anything Pumpkin Spice!! I made cheesecake bites once for my Step-daughter’s wedding, they were chocolate cheesecake bites, enrobed in dark and white chocolate! Marvelous!
Jannine E. Zerres says
I have never made cheesecake bites before. But I definitely want to make these. They seem like the perfect bite with a nice cup of coffee.
Sandra says
I would serve these anytime of the day!
Maggie M says
Very interesting flavor profile and delivery. These look wonderful for an afternoon tea party. So loved the treatment of the cake mix for safety.
Michelle L says
I’ve never made cheesecake bites before! Would this work with other cake mix flavors or fruit puree combinations?
Layne Kangas says
Hey, Michelle – we have quite a few different flavors on the site. Enjoy! 🙂
Dawn says
I love pumpkin spice especially during the chilly months!
Stacey says
These look so good! I like pumpkin spice in small doses so these would be perfect. I’ve never made cheesecake bites before but I’d love to try. I would decorate these in fall colors and serve them at Thanksgiving 😊
Constantinescu says
I love pumkin
Kathy Lusk says
Will try these soon. I have made bites before. For topping I would use confectionery sugar and cinnamon
Al McIntosh says
I’d serve these to my family just about anytime but more likely in the fall of the year.
Leonard Taylor says
Never made them before, but my wife has made little bits before. But pumpkin spice is good.
Beth says
I love pumpkin spice!
Léa says
Pumpkin spice is the best during autumn ! <3 I bought pumpkin spice flavored sirup from Monin to put on coffee and hot chocolate too ! But I never did it as a cheesecake. Need to try it !
Doris McCann says
Love Pumpkin and spice flavoring. Can’t wait till Fall so I can start baking.
Nicole James says
These sound amazing. I love pumpkin spice, and to have that combined with cheesecake sounds divine.
Corrie says
We LOVE pumpkin spice at our house! I think these would make a great lunchbox treat!
Susie Rogers says
I will definitely be making these through the holidays. My whole family loves pumpkin and this recipe is very easy to make..cant wait to try it out..
Stephanie says
These look very delicious😋 I have never ever made cheesecake bites before but I definitely look forward to making this recipe😋😋
Kelly Kardos says
Mmmmmm-I LOVE pumpkin spice! Give me all the pumpkin goodies!!
Amanda Robichaud says
I absolutely love pumpkin spice and all the pumpkin recipes I have been finding lately are not going to waste! So much love!
Melanie says
These look delicious!! Saving this to make in a few weeks. I would decorate them with some cute fall-colored sprinkles 🙂
Daisy Nelson says
1. I love pumpkin spice!!!
2. I haven’t made cheesecake bites, but I will with recipe.
3. I would add orange gel color to the white chocolate.
4. I would serve them to family and friends.
Marisha says
I LOVE pumpkin spice!! I can’t wait to try these!
Becky Carr says
My family loves goodies made with pumpkin spice, I like to surprise them with new recipes, I know that they will enjoy this one for sure.
Teresa Hitt says
Definitely will try these soon! Love, love, love pumpkin spice!
Ruth A Griner says
Love anything with pumpkin pie spice. I plan to serve these pumpkin spice cheesecake bites at a ladies’ luncheon in September.
Kristin T says
These sound so amazing! Love pumpkin season! I haven’t made cheesecake bites before, but tons of cheesecakes! I would dust these with Graham cracker crumbs after dipping. These sound perfect for Thanksgiving, when everyone is stuffed after the big meal, but still want a little something for dessert!
Heidi says
I have never made these before but I think they would be great for a holiday party.
Robin Eaton says
I have not made these yet, but they are definitely next on my list! I love the size of them!! Bites! 😀 Perfect!!!
Debbie says
I have to make them soon. They look delicious. I would sprinkle them with cinnamon.
Lori Pennington says
We love pumpkin cheese cake but I have never made the bites I am gonna try those the next time I make pumpkin cheese cake it sounds delicious I will drizzle cream cheese icing over top of them…….
Maureen says
I have tried a similar recipe before but these look delicious and easy. I love pumpkin spice and anything that has it in it. I would serve these after dinner with a flavored coffee. They would also be a nice afternoon break with a latte or tea.
Would difinitely make these . Recipe sounds great.
Darlene Hurrie says
Perfect fingerboard dessert to pair with wine on a girl’s night
Chelsea VanMeer says
Can’t wait to make these for our thanksgiving luncheon at work!
Mark says
Love how easy all these recipes are
Brenda Bosdeck says
I love pumpkin anything!!!
Barb says
Pumpkin pie spice is the BEST!!
Noreen Thompson says
I loooove pumpkin spice anything!! Will definitely be making these.
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!