These yummy little pumpkin cheesecake bites are the perfect size dessert after a big dinner. Your mouth says, "I need a little something sweet," but your tummy groans, "I can't eat another thing!"
Here is a recipe for a sweet, creamy mini treat loaded with spiced pumpkin flavor and coated in candy—a decadent two-bite after-dinner indulgence!
These delightful little nuggets have the consistency of a cake pop or a truffle. And, of course, everything dipped in almond bark tastes extra tasty and looks extra festive! You don't need to turn on your oven to make these; they are quick to make, but allow a couple of hours for the dough to chill before dipping.
You can even make these ahead and freeze the uncoated bites for up to two months, then defrost them overnight in the refrigerator and dip them when ready to serve them.
This recipe immediately intrigued me because it looked quick and easy and sounded amazing. However, I did learn something really surprising. I have read that we shouldn't lick the beaters when making cake or cookies because you can get sick with E. coli. I always thought it was from raw eggs.
I was astonished to learn that raw flour is the culprit! Flour, even the flour in cake mixes, isn't heat-treated to destroy bacteria that may be present. That's because, in almost every circumstance, products made with flour are cooked or baked, eliminating any risk.
In this recipe, we do not bake the cake first like when you make cake pops. Luckily, there is a quick, easy solution. Before making the pumpkin cheesecake bites, dump the cake mix in a microwave-safe bowl.
The trick is to microwave the cake mix until it reaches 160°F, which kills off problematic bacteria. If you don't have a food thermometer, a good rule of thumb is to microwave for 1 minute and 15 seconds on high, stirring after 15-second intervals. Then go on with the recipe without worry!
Allow the cake mix to cool completely before adding it to the cream cheese mixture.
Fall is my favorite season, and I'm always ready when the "everything pumpkin" time of year rolls around. You are going to love these easy little treats!
These delightful pumpkin cheesecake bites are the perfect size for a "little something sweet"—not too big but rich and tasty enough for a satisfying dessert or a mid-afternoon bite with a cup of coffee.
Use a hand mixer to beat the cream cheese and pumpkin puree in a medium-sized bowl for a minute or two until it is creamy and smooth. Sprinkle the cool, dry cake mix over the cream cheese mixture and beat until everything is well combined.
Cover the bowl tightly and refrigerate for at least two hours until well chilled. Cover a baking sheet with parchment paper when ready to shape the spiced pumpkin centers.
This recipe yields 28 bites when using a one-tablespoon cookie scoop. I don't have one yet, but I'm ordering one! Update: I finally got one, and it's a game-changer! In the past, I used a one-tablespoon measuring spoon, and it worked almost as well, but I needed to use my hands to roll the dough into a more perfectly round ball.
Line the spice cake balls on the parchment-covered cookie sheet like little soldiers. 🙂
Melt the almond bark in a microwave-safe bowl in 30-second increments until it's fully melted. Stir well between each burst.
Roll each cheesecake bite in the melted almond bark and lift it out of the bowl with a small fork. Gently tap against the side of the pan to knock off any excess coating.
Carefully push the cheesecake bite back onto the parchment paper with a toothpick or skewer. Use a spoon to dribble almond bark on any missed spots.
Sprinkle the bites with pumpkin pie spice before the almond bark sets, and continue until you've dipped all the pumpkin cheesecake bites.
Good tools simplify every job, and you should ask Santa Claus to put this awesome set of Wilton candy-dipping tools in your stocking. I know that you have been a very good girl or boy!
Pumpkin Spice Cheesecake Bites are a delicious, no-bake, two-bite candy dessert. The consistency is somewhere between a cake pop and a truffle dipped in almond bark.
💛 Every recipe I share here is made in my very own home kitchen, and I’m an old-school directions-reader by nature, so you’ll always find clear, step-by-step instructions tested and written to work the first time you try them. Making a new recipe shouldn’t be stressful—it should feel like you have a friend there with you. Never hesitate to reach out with questions - I answer every one.
Sometimes, bite-sized treats are just what we need after dinner—something to satisfy our sweet tooth without overindulging! Here are two of our favorites: Chocolate Coconut Balls and Chocolate Peanut Butter Balls.
If you enjoyed a post, I'd love it if you would leave a ⭐⭐⭐⭐⭐ review or a comment. It really helps others find my recipes- because you are exactly the kind of cook I write for!
Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
Sign up for my newsletter and receive a free gift! A printable sign that would look great in your kitchen, framed above your sink, or just placed anywhere to remind us how lucky we are to have dirty dishes!
Sign up now!