The Best Pumpkin Spice Cheesecake Bites Recipe for Fall Magic

Miniature pumpkin spice cheesecake bites deliver an irresistible autumn-inspired dessert that melts in your mouth.

Creamy textures blend seamlessly with warm seasonal spices.

Compact treats work perfectly for gatherings or solo indulgence.

Fall flavors dance across your palate with each delightful morsel.

Sweet and rich, these little delicacies capture the essence of cozy moments.

Whipping up these delectable morsels promises pure culinary magic.

FAQs

• What are the key ingredients needed for Pumpkin Spice Cheesecake Bites?

Cream cheese, pumpkin puree, spice cake mix, white chocolate almond bark, and pumpkin pie spice are the primary ingredients required for this delightful dessert.

• Do I need any special equipment to make these bites?

You’ll need a handheld electric mixer, microwave-safe bowls, parchment paper, baking trays, a fork, and optionally a toothpick for handling the coated bites.

• How do I ensure the cream cheese mixture is smooth?

Soften the cream cheese to room temperature and use an electric mixer at medium-high speed for 1-2 minutes when combining with pumpkin puree. This helps create a smooth, well-integrated mixture.

Why Pumpkin Spice Cheesecake Bites Bring Fall Flavors to Life

• Masterfully Simplify Baking: Break down complex recipe steps into manageable tasks, making this dessert approachable for bakers of all skill levels.
• Transform Seasonal Flavors: Capture the essence of autumn with a delightful combination of pumpkin spice and creamy cheesecake, turning ordinary ingredients into an extraordinary treat.
• Create Bite-Sized Elegance: Craft perfectly portioned dessert bites that are ideal for gatherings, parties, or personal indulgence without overwhelming commitment.
• Customize with Ease: Experiment with different garnishes and coating techniques to personalize these delectable treats, making each batch uniquely yours.

Ingredients for Pumpkin Spice Cheesecake Bites

• Cream Cheese: A rich and creamy base that provides the smooth texture for the cheesecake bites.
• Pumpkin Puree: Adds a classic autumn flavor and moisture to the mixture.
• Spice Cake Mix: Brings warm seasonal spices and helps create the cake-like structure of the bites.
• White Chocolate Almond Bark: Creates a delicious coating that encases the cheesecake mixture.

• Pumpkin Pie Spice: Adds a traditional fall-inspired flavor and decorative touch to the finished bites.

• Parchment Paper, Fork, Toothpick: Essential tools for shaping, coating, and transferring the cheesecake bites during the preparation process.

How to Bake Pumpkin Spice Cheesecake Bites

Step 1: Zap the Spice Cake Mix

Spread the spice cake mix into a microwave-safe bowl. Blast it in the microwave for two 30-second intervals, stirring between each round.

Let the mix cool down completely to room temperature.

Step 2: Whip the Creamy Base

Grab softened cream cheese and pumpkin puree in a mixing bowl.

Unleash an electric mixer and blend at medium-high speed for 1-2 minutes until silky smooth.

• Cream cheese
• Pumpkin puree

Whirl the mixer until the mixture looks perfectly combined and luxurious.

Step 3: Merge the Mixtures

Fold the cooled spice cake mix into the creamy blend. Keep mixing at medium-high speed until everything looks perfectly integrated.

The mixture will feel thick and decadent.

Step 4: Chill Out

Cover the mixture and park it in the refrigerator for 2 hours to firm up.

Step 5: Set Up Your Workspace

Line two baking sheets with parchment paper.

Step 6: Roll into Delightful Balls

Scoop out tablespoon-sized portions of the chilled mixture.

Roll between your palms to create perfect little spheres. Place each ball on the prepared baking sheet.

Step 7: Melt the Chocolate Coating

Place white chocolate almond bark in a microwave-safe container. Melt in 30-second bursts, stirring between each interval until completely smooth and liquid.

Step 8: Dunk and Coat

Pull the tray of cake balls from the fridge. Using a fork, dip each ball into the melted white chocolate.

Tap gently to remove excess coating.

Step 9: Arrange with Care

Transfer the chocolate-covered bites to the second parchment-lined tray.

Use a toothpick if needed for precise placement.

Step 10: Sprinkle the Finishing Touch

While the chocolate is still wet, dust each bite with a pinch of pumpkin pie spice.

Step 11: Let Them Set

Allow the Pumpkin Spice Cheesecake Bites to solidify completely before serving or storing.

Tips for Creamy and Spiced Pumpkin Spice Cheesecake Bites

• Heat-treat the spice cake mix by microwaving in 30-second intervals to eliminate potential bacteria and enhance flavor development.
• Soften cream cheese completely at room temperature to ensure smooth blending without lumps when mixing with pumpkin puree.
• Use a fork when coating bites in white chocolate for even coverage and easy dripping of excess chocolate back into the bowl.
• Sprinkle pumpkin pie spice immediately after coating while chocolate remains slightly wet to help spices adhere perfectly.
• Refrigerate the mixture for at least 2 hours to help bites firm up and develop a more intense flavor profile before final coating and garnishing.

Variations on Pumpkin Spice Cheesecake Bites

• Gluten-Free Pumpkin Delight: Replace spice cake mix with gluten-free cake mix and ensure all ingredients are certified gluten-free for celiac or gluten-sensitive individuals.
• Dairy-Free Alternative: Swap cream cheese with dairy-free cream cheese alternatives made from cashews or coconut, and use dairy-free white chocolate for coating.
• Keto-Friendly Version: Substitute spice cake mix with almond flour and low-carb sweetener, use sugar-free white chocolate coating, and incorporate cream cheese with higher fat content.
• Vegan Pumpkin Bites: Create plant-based version using vegan cream cheese, dairy-free white chocolate, and egg-free spice cake mix replacement with ground flaxseed or applesauce as binding agent.

Pairing Ideas for Pumpkin Spice Cheesecake Bites

• Complement the pumpkin spice notes with a hot chai latte or mulled apple cider, creating a cozy autumn flavor experience that enhances the cheesecake bites' warm spice profile.
• Serve alongside a scoop of vanilla bean ice cream or a chilled eggnog, balancing the rich white chocolate coating and providing a refreshing counterpoint to the dense cheesecake texture.
• Select a sweet dessert wine like moscato or a late harvest riesling, which will harmonize with the dessert's sweetness and highlight the pumpkin and spice undertones.

Storage Tips for Pumpkin Spice Cheesecake Bites

• Refrigerate: Store in an airtight container for up to 5 days. Keep layers separated with parchment paper to prevent sticking. Place in the coldest part of the refrigerator for optimal freshness.
• Freeze: Wrap each cheesecake bite individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Room Temperature: Let chilled bites sit at room temperature for 10-15 minutes before serving to soften slightly and enhance flavor. Do not leave out for more than 2 hours to prevent spoilage.
• Reheating: Gently warm in microwave for 5-10 seconds on low power. Alternatively, let bites sit at room temperature for 15 minutes for best texture and taste.

Pumpkin Spice Cheesecake Bites

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4.7 from 17 reviews

• Total Time: 15 minutes
• Yield: 24 1x

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Description

Delightful pumpkin spice cheesecake bites blend autumnal warmth with creamy richness. Compact dessert morsels provide a perfect seasonal indulgence you’ll savor with each delectable bite.

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Ingredients

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• 10 oz vanilla-flavored white chocolate almond bark
• 6 oz full-fat cream cheese (room temperature)
• 15.25 oz Duncan Hines Spice Cake Mix
• 1/4 cup Libby’s brand pumpkin puree
• 1 tsp pumpkin pie spice (for garnish)

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Instructions

1. Sanitize the spice cake mix by microwaving in a heat-resistant bowl for two 30-second intervals, stirring between each cycle. Let the mix cool to room temperature.
2. Combine softened cream cheese and pumpkin puree in a mixing bowl. Blend with an electric mixer at medium-high speed for 1-2 minutes until smooth and uniform.
3. Incorporate the cooled spice cake mix into the cream cheese mixture. Mix at medium-high speed until thoroughly combined, noting the thick texture that will develop.
4. Refrigerate the mixture for 2 hours to firm up and enhance flavors.
5. Line two baking trays with parchment paper for preparation.
6. Using a tablespoon, scoop and roll the chilled mixture into uniform spheres. Place the balls on the prepared tray, continuing until all mixture is used.
7. Melt white chocolate almond bark in a microwave-safe container. Heat in 30-second intervals, stirring between each cycle until completely liquefied and smooth.
8. Remove the tray of shaped bites from the refrigerator. Dip each sphere into the melted white chocolate using a fork, allowing excess to drip off by gently tapping against the bowl’s edge.
9. Transfer the chocolate-coated bites onto the second parchment-lined tray. Use a toothpick if needed for precise placement.
10. While the chocolate coating remains slightly wet, sprinkle pumpkin pie spice over each bite for added flavor and visual appeal.
11. Allow the Pumpkin Spice Cheesecake Bites to set completely at room temperature before serving or storing.

Notes

• Heat-treat the spice cake mix by microwaving in 30-second intervals to eliminate any potential bacteria and enhance flavor development.
• Ensure cream cheese is at room temperature for smooth blending and easier incorporation of ingredients.
• Use a fork for dipping bites into melted white chocolate to create an even, elegant coating that allows excess to drip off cleanly.
• Sprinkle pumpkin pie spice immediately after coating while chocolate is still wet to help the garnish adhere perfectly and add a decorative touch.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Desserts, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 168 kcal
• Sugar: 14 g
• Sodium: 105 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg