Pumpkin Spice Cheesecake Bites

4.58 from 64 votes

No bake Pumpkin Spice Cheesecake Bites are packed with fall flavor in every small-sized treat. Creamy, rich, and coated in candy, they're the best bite of cake that you don't have to cook.

Prep Time15

Chill Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings:

Calories: 184kcal

Author: Jennifer Fishkind

Ingredients

15.25 ounce Spice Cake Mix (Duncan Hines brand)
6 ounces full fat cream cheese softened to room temperature
¼ cup pumpkin puree (Libby’s brand)
10 ounces white chocolate almond bark (vanilla flavored)
1 teaspoon pumpkin pie spice (for garnish)

Instructions

It is important to heat treat the dry cake mix before adding it to the cream cheese mixture. To do this, add the dry spice cake mix to a medium heat safe bowl. Microwave the dry spice cake mix in 2 (30 second) intervals, stirring after each heating interval. Allow the dry spice cake mix to cool completely before adding it to the cream cheese mixture.
15.25 ounce Spice Cake Mix
In a second, medium sized, mixing bowl add the softened cream cheese and pumpkin puree. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until smooth and completely combined.
6 ounces full fat cream cheese, ¼ cup pumpkin puree
Add the cooled dry spice cake mix to the cream cheese mixture and mix again, on medium-high speed, until all the ingredients are fully combined. The mixture will be thick.
Cover the bowl with plastic wrap and refrigerate for 2 hours.
Line two large baking sheets with parchment paper and set aside. One will be used to place the scooped and rolled pumpkin spice cheesecake bites and the other for the white chocolate coated pumpkin spice cheesecake bites.
Using a 1 tablespoon cookie scoop, scoop out a level amount of pumpkin spice cheesecake mixture and quickly roll it in the palm of your hand to form a smooth ball. Place the ball onto one of the prepared baking sheets. Repeat until all the pumpkin spice cheesecake bites are formed.
In a small, microwave safe bowl, add the white chocolate almond bark. Microwave on high in 30 second intervals, being sure to stir between each interval, until the discs are fully melted and the coating is smooth. *Alternately, follow the melting instructions on the package of your brand’s white chocolate almond bark.
10 ounces white chocolate almond bark
Remove the sheet of pumpkin spice cheesecake bites from the refrigerator and using a fork, dip one cheesecake ball into the melted white chocolate almond bark. Gently roll it around to evenly coat the entire cheesecake bite. Lift it out of the melted white chocolate almond bark and allow as much of the white chocolate to drip back into the bowl. You can gently tap the fork on the side of the bowl to create a smooth coating on the ball.
Place the coated pumpkin spice cheesecake bite onto the second prepared baking sheet. You can use a toothpick to gently push the coated bite onto the baking sheet. Repeat until all the pumpkin spice cheesecake bites are coated.
While the coating is still “wet”, sprinkle a pinch of pumpkin pie spice onto the top of each one to garnish.
1 teaspoon pumpkin pie spice
Allow the pumpkin spice cheesecake bites to harden on the baking sheet before removing and placing onto a serving plate.

Notes

Yields: 22-24 bites

Storage:

To Store: Store any leftover bites in an airtight container in the refrigerator for up to 5 days.
To Freeze: You can freeze the uncoated cheesecake bites for up to 2 months. Allow the bites to thaw overnight in the refrigerator before coating.

Tips:

This recipe works best with full fat cream cheese from a block. The whipped cream cheese is too soft and affects the texture of the pumpkin spice cream cheese filling.
I highly suggest using a commercial brand (Libby’s) of pure pumpkin puree for this recipe. I find that homemade, and even some organic brands, of pumpkin puree are too “watery” and don’t allow for the mixture to set properly. If you do decide to use these other options then I highly suggest you drain out as much of the excess liquid from the pumpkin puree as possible. Placing a coffee filter inside a metal sieve (strainer) is a great way to drain out the excess liquid.
You do not want to use canned pumpkin pie mix for this recipe. It has added sugars and spices that will alter the flavor of this recipe.
You can substitute white (vanilla flavored) candy melting wafers in this recipe for the white chocolate almond bark. I do not recommend using white chocolate chips as they have added ingredients that can make them seize up when melting and I find that they do not work as well to get a nice smooth coating on the pumpkin spice cheesecake bites.
A 1000 watt microwave was used to heat treat the dry spice cake mix and to melt the white chocolate almond bark for this recipe.

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