It’s all about pumpkin and warm spices during the autumn, and these creamy spiced pumpkin cheesecake bites will definitely fit in.
Prep Time10 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs10 minutesmins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Spice Cheesecake Bites Recipe
Servings: 28
Calories: 153kcal
Ingredients
15.25ouncesspice cake mix
⅓cuppumpkin puree
4ouncescream cheese,softened
12ounceswhite almond bark
2tablespoonspumpkin 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.