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.

Jump to Recipe

Table of Contents

Pumpkin Spice Cheesecake Bites Ingredients
How to Make This Pumpkin Spice Cheesecake Bites Recipe
How To Serve
Storage
More Recipes You’ll Love
JUMP TO RECIPE

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

Pumpkin Spice Cheesecake Bites raw ingredients that are labeled

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.

pumpkin puree and cream cheese blended in a bowl

STEP THREE: Sprinkle the cooled, dry cake mix over the top of the pumpkin mixture. Continue mixing until well incorporated.

cake mix combined with the pumpkin puree and blended in a bowl

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.

cake mixture rolled into balls and placed in a baking dish

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.

cheesecake bites coated with melted almond bark

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.

pumpkin pie spice sprinkled on top of the bites in a baking dish

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

Cookie Recipes

S’mores Bites

Cold Appetizers

Mini Cheeseball Bites

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.

close up shot of a Pumpkin Spice Cheesecake Bite with a bite taken out of it

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

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

Pumpkin Spice Cheesecake Bites

5 from 34 votes

It’s all about pumpkin and warm spices during the autumn, and these creamy spiced pumpkin cheesecake bites will definitely fit in.

Prep Time 10

Total Time 2 10

Servings

Print Recipe Pin Recipe Review Recipe

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.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!