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.
Servings: 24
Calories: 179kcal
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