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Mini Pumpkin Cheesecake Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 106 reviews
  • Author: Lauren
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 2 hrs 45 mins
  • Yield: 30 mini bites
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Pumpkin Cheesecake Bites are a delightful no-bake fall treat featuring a spiced pumpkin cream cheese mixture rolled into bite-sized balls coated with orange sanding sugar and topped with dark chocolate chips to resemble pumpkins. Perfect for seasonal parties, holiday dessert tables, or anytime you crave a creamy, festive, and portable sweet snack.

Ingredients

Scale

Cheesecake Mixture

  • 1 Tbsp. unsalted butter
  • 1 1/2 tsp. pumpkin pie spice
  • 1 (14-oz.) can sweetened condensed milk
  • 4 oz. cream cheese, room temperature
  • 1/2 cup canned pumpkin puree
  • 4 graham crackers, crushed (about 1/2 cup crumbs)
  • 1/3 cup white chocolate chips

Coating and Garnish

  • Cooking spray
  • 1/2 cup orange sanding sugar
  • 1/4 cup dark chocolate chips

Instructions

  1. Prepare the Pumpkin Cream Cheese Mixture: In a medium skillet over medium heat, melt the butter. Add the pumpkin pie spice and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the sweetened condensed milk, cream cheese, and pumpkin puree. Continue stirring constantly until the mixture thickens, about 5 minutes. Add the crushed graham crackers and white chocolate chips, stirring until the chips melt and the mixture is smooth. Continue cooking and stirring until the mixture releases cleanly from the sides and bottom of the pan, about 8 to 10 minutes.
  2. Set the Mixture: Grease a quarter sheet pan with cooking spray. Transfer the pumpkin mixture into the pan and spread it out evenly. Allow it to cool to room temperature, then refrigerate until fully set, at least 2 hours or up to overnight.
  3. Shape the Cheesecake Balls: Place the orange sanding sugar in a small bowl. Spray your hands lightly with cooking spray to prevent sticking. Scoop and roll the chilled cheesecake mixture into 1 1/2-inch balls. Roll each ball in the sanding sugar until thoroughly coated.
  4. Create Pumpkin Details and Chill: Use a toothpick to gently press ridges into the sides of each ball, mimicking the look of a pumpkin. Top each with a dark chocolate chip as the pumpkin stem. Refrigerate the finished bites until cold, at least 1 hour, or store them in an airtight container for up to 5 days.

Notes

  • Be sure to use room temperature cream cheese for a smooth mixture without lumps.
  • Cooking spray on your hands makes rolling the sticky mixture much easier.
  • The pumpkin pie spice can be adjusted to taste or substituted with cinnamon and nutmeg if unavailable.
  • White chocolate chips help add sweetness and creaminess; you can omit if you prefer a less sweet bite.
  • Store leftovers refrigerated and consume within 5 days for best freshness.

Nutrition

  • Serving Size: 1 mini cheesecake bite
  • Calories: 95
  • Sugar: 12g
  • Sodium: 55mg
  • Fat: 4.5g
  • Saturated Fat: 2.7g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0.5g
  • Protein: 1.5g
  • Cholesterol: 15mg

Find it online: https://tastyrates.com/mini-pumpkin-cheesecake-bites-recipe/