Experience the essence of fall with our delectable pumpkin spice cheesecake bites. Created from a harmonious blend of spice cake mix, pumpkin puree, cream cheese, white almond bark, and a touch of pumpkin pie spice.
This bite-sized treat recipe offers a symphony of autumn flavors. Perfectly balanced and irresistibly flavorful, these bites are a delightful way to savor the rich warmth of the season in every mouthwatering nibble. Making these little balls of creamy pumpkin cheesecake bites the perfect fall dessert.
Ingredients And Substitutions To Make Pumpkin Spice Cheesecake Bites
Welcome to the heart of crafting pumpkin spice cheesecake bites!! In this section, we will unravel the key components that make these treats shine. Along with some ingenious substations to tailor the recipe just for you. Let's get ready to embark on a flavorful journey. Of creating pumpkin cheesecake bites that have a coating of white chocolate on them.
Spice cake mix is the foundation of these mini pumpkin cheesecakes. If you don't have a spice cake mix. You can use a yellow cake mix and add extra pumpkin pie spice in to achieve the desired pumpkin spice flavor.
While pumpkin puree is ideal for this recipe. You can use either canned sweet potato or pumpkin pie filling. Since pumpkin pie filling already comes blended with spices. You may want to adjust the amount of pumpkin pie spice used if using a yellow cake mix.
Cream cheese is what helps to bind and give these bites the cheesecake flavor. If you are looking for a dairy-free option. Consider using vegan cream cheese or a dairy-free cream cheese alternative.
To take these bites over the top they need a little covering of white chocolate. I used white almond bark however white chocolate chips will also work.
A sprinkling of pumpkin pie spice is dusted on top of the melted almond bark. If you don't have or can't find any of the spice at the grocery store. We have an easy recipe for homemade pumpkin pie spice that is perfect for this recipe. Of course, this step is optional. A sprinkle of cinnamon on the tops of the cheesecake bites would also taste amazing on these delicious treats.
Step By Step Directions
Now that we have the ingredients down and any substations that can be made. Let's get started at making these creamy cheesecake bites with these step-by-step instructions.
Gather these simple ingredients, spiced cake mix, pumpkin puree, cream cheese that is at room temperature, white almond bark, and pumpkin pie spice. Room temperature cream cheese will make it easier to blend all the ingredients together.
It's important to start by dumping the dry cake mix into a medium bowl. Then microwave it for two 30-second intervals. Heating the cake mix will activate certain ingredients in the mix. Which will enhance the flavor and help promote even distribution of the spices throughout the cheesecake mixture.
While the cake mix is cooling in a large mixing bowl cream together with a hand mixer the pumpkin puree and cream cheese. Once these ingredients are smoothed slowly add the cooled cake mix, and mix until well combined. Cover the bowl with plastic wrap and place the cheesecake mixture in the fridge to chill for 2 hours.
Use a small cookie scoop to scoop out the cheesecake dough to form balls. After I scoop the balls out with the scoop, I roll them between my hands. Place onto a parchment paper lined sheet pan so they don't stick to the sheet pan.
Using a microwave-safe bowl or cup melt the white almond bark. I did two 30-second intervals and stirred the almond bark after each of the 30 second intervals. The stirring helps to melt the almond bark without overheating it.
Dip the pumpkin treats into the melted chocolate making sure to cover any bare spots. Sprinkle with a bit of the pumpkin pie spice and place on the prepared baking sheet.
Once the chocolate coating is set up, enjoy these delicious pumpkin pie cheesecake balls.
Unlocking The Delight, Your Top Questions Answered
Let's clear the path and address some questions about these pumpkin spice cheesecake bites.
Since these cheesecake bites are made with cream cheese they do need to be refrigerated.
These pumpkin spice balls can be frozen. I would make the cheesecake mixture and roll the balls. Then freeze them on a parchment line sheet pan, and once frozen place in an airtight container. I would not freeze them after they have been dipped in the melted almond bark.
These are best stored in an airtight container in the fridge. They will typically last 3-4 days.
When melting the almond bark or chocolate, use a low heat setting. Stirring frequently will also help. Adding a teaspoon of coconut oil can also help with achieving a smooth consistency.
Oh yes, sprinkle some crushed nuts, autumn sprinkles, or drizzle melted chocolate on top.
Embrace Fall Bliss With Pumpkin Spice Cheesecake Bites!!
Experience the true essence of fall with our delectable pumpkin spice cheesecake bites. These bites promise a journey through the heart of the season. Inviting you to savor every mouthwatering morsel of pumpkin delight. Making them the perfect pumpkin flavor sweet treat to enjoy for holiday parties.
More pumpkin desserts with pumpkin spice flavors you may enjoy.
Pumpkin Spice Cheesecake Bites
Whip up a delicious treat with these pumpkin spice cheesecake bites! These irresistible treats are the essence of fall in every bite.
Ingredients
- 15.25 Ounces Spice Cake Mix
- ⅓ Cup Pumpkin Puree
- 4 Ounces Cream Cheese room temperature
- 12 Ounces White Almond Bark
- ½ Teaspoon Pumpkin Pie Spice
Instructions
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Into a medium mixing bowl add in the spice cake mix. Microwave the dry cake mix for 60 seconds doing two 30 second intervals. Stirring after each 30 seconds. Allow the cake mix to cool completely.
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Into a medium mixing bowl combine the pumpkin puree and room temperature cream cheese until smooth.
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Add in the cooled cake mix into the pumpkin cream cheese mixture and blend until combined.
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Cover the cheesecake mixture with plastic wrap and chill for 2 hours.
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Line a sheet pan with parchment paper, set aside.
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Use a small cookie scoop to scoop out the cheesecake dough. Roll cheesecake bites into a ball and set on the parchment lined sheet pan. Continue until all the dough has been rolled into cheesecake bites.
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Using a microwave safe bowl heat the white almond bark in 30 second intervals. Stirring well in between each interval until the almond bark is fully melted and smooth.
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Dip the chilled cheesecake bites into the melted almond bark. Tapping any extra off, replace the cheesecake bite back onto the parchment lined sheet pan. Repeat step until all the cheesecake bites are dipped into the almond bark.
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While the almond bark is still wet sprinkle the tops of the bites with pumpkin pie spice.
Recipe Notes
Store the cheesecake bite in an airtight container in the refrigerator up to 4-5 days.
The ingredients used may affect the nutritional value.
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