With their creamy filling, cozy autumn spices, and eye-catching white chocolate shell, these Pumpkin Spice Cheesecake Bites are everything you love about fall desserts packed into one perfect, no-bake package. This is the kind of treat that disappears as soon as you set the plate down, thanks to a dreamy blend of pumpkin, tangy cream cheese, and warm spice cake in every single bite. If you’re searching for the ultimate seasonal indulgence that’s as easy as it is impressive, you’ve met your match with these Pumpkin Spice Cheesecake Bites.
Ingredients You’ll Need
The ingredient lineup for Pumpkin Spice Cheesecake Bites is delightfully simple, but each component brings its own magic to the mix. Together, they create an irresistible, crowd-pleasing treat you’ll want to make again and again.
- Spice Cake Mix: Rich with cinnamon, nutmeg, and cloves, this shortcut base packs major autumn flavor and ensures every bite is soft and cake-like.
- Full Fat Cream Cheese: Always use full-fat for dreamy creaminess and to give the bites their signature cheesecake tang and texture.
- Pumpkin Puree: Adds natural sweetness, moisture, and that iconic fall color—don’t skip it for true pumpkin flavor!
- White Chocolate Almond Bark (Vanilla Flavored): Melts into a silky, snappy coating that contrasts beautifully with the soft, spiced filling.
- Pumpkin Pie Spice: This sprinkle-on garnish is the aromatic finishing touch, rounding out the flavor and adding a little visual flair.
How to Make Pumpkin Spice Cheesecake Bites
Step 1: Heat Treat the Cake Mix
First things first: you’ll want to heat treat the spice cake mix, which just means giving it a quick microwave session to make it safe for no-bake snacking. Pour your dry mix into a heat-safe bowl, microwave in two 30-second bursts (stirring after each), and let it cool completely. This step is key for peace of mind and that classic cake flavor!
Step 2: Whip Cream Cheese and Pumpkin
In a separate mixing bowl, beat your room-temperature cream cheese and pumpkin puree together until they’re dreamy and smooth, about 1-2 minutes. This creamy combo is the heart of your Pumpkin Spice Cheesecake Bites, making sure each one is rich and perfectly luscious.
Step 3: Make the Cheesecake Dough
Add your cooled cake mix to the cream cheese-pumpkin blend. With your mixer on medium-high, mix everything together thoroughly. The mixture will get thick and slightly sticky—exactly what you want to be able to roll them easily.
Step 4: Chill the Mixture
Cover the bowl tightly with plastic wrap and slide it into the fridge for two hours. This chill time both deepens the flavors and makes the mixture much easier to scoop and roll into neat balls later.
Step 5: Form the Cheesecake Bites
Line two baking sheets with parchment paper. Using a tablespoon-sized cookie scoop, scoop out the dough and quickly roll it between your palms to form smooth balls. Arrange them on one of the prepped baking sheets, then give them at least another hour in the fridge so they’ll stay firm for dipping.
Step 6: Melt the White Chocolate Almond Bark
Pop your almond bark into a microwave-safe bowl and melt it in 30-second intervals, stirring each time, until it’s silky and pourable. Feel free to follow the package instructions for best results, since every brand melts a little differently.
Step 7: Coat the Cheesecake Bites
Now comes the fun part—dipping! Using a fork, gently roll each chilled ball in the melted white chocolate almond bark, letting any excess drip back into the bowl. Carefully place each covered bite onto your second baking sheet. Pro tip: Use a toothpick to help slide them off the fork for a tidy finish.
Step 8: Garnish With Pumpkin Pie Spice
While the chocolate coating is still soft, give each Pumpkin Spice Cheesecake Bite a delicate dusting of pumpkin pie spice. The aroma will hit you right away, promising pure fall bliss!
Step 9: Let the Coating Set
Allow your finished bites to set up right on the baking sheet at room temperature. Once the chocolate is firm, you can transfer them to a platter, ready for sharing—or maybe just a little personal snacking.
How to Serve Pumpkin Spice Cheesecake Bites
Garnishes
For maximum fall vibes (and irresistible visual appeal), keep those pumpkin pie spice sprinkles coming! You can also try a drizzle of melted dark chocolate, a dusting of crushed graham crackers, or a tiny swirl of whipped cream just before serving.
Side Dishes
Serve Pumpkin Spice Cheesecake Bites alongside a mug of hot apple cider, robust coffee, or chai for a match made in autumn heaven. If you’re making a dessert spread, pair them with cinnamon sugar donut holes, caramel apples, or classic snickerdoodles.
Creative Ways to Present
Get festive: display the bites on tiered cake stands or nestle them into mini paper cupcake liners for parties. Tuck a couple into cellophane bags tied with ribbon for edible gifts—Pumpkin Spice Cheesecake Bites make gorgeous homemade favors or hostess treats!
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Spice Cheesecake Bites in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to five days, so you can snack on a little bit of fall all week long.
Freezing
Want to make a batch ahead? Freeze the coated and fully set bites in a single layer, then transfer to a zip-top bag or freezer-safe box. They’ll keep in the freezer for up to two months. Just thaw in the fridge overnight before serving.
Reheating
These bites are best enjoyed cold or at cool room temperature—no reheating needed! If frozen, be sure to let them thaw fully in the refrigerator for that wonderful creamy texture.
FAQs
Do I have to use almond bark, or can I substitute real white chocolate?
You can use real white chocolate if you prefer, but almond bark is easier to melt and sets with a reliable snap. If using white chocolate chips or bars, add a teaspoon of coconut oil to smooth things out and help the coating harden.
Can I use low-fat cream cheese to lighten them up?
Full-fat cream cheese really does make the filling creamier and more luscious, but in a pinch, you can substitute light cream cheese. Just note that the mixture may be a little softer, so chill extra before rolling and dipping.
Is it safe to eat raw cake mix?
That’s why we heat-treat the cake mix at the start—it kills any potentially harmful bacteria, making these no-bake treats safe and worry-free for everyone!
Can I make these bites gluten-free?
Absolutely! Try using a gluten-free spice cake mix and double-check that your other ingredients are gluten-free. The process and the outcome will be very similar.
What’s the best way to transport them for a party?
Let the Pumpkin Spice Cheesecake Bites chill fully so the coating is set. Then, layer them in a container between sheets of parchment paper. Bring them along in a cooler if you’re traveling a long way—they’ll be the belle of any dessert table!
Final Thoughts
If you love cozy fall flavors and easy, crowd-pleasing sweets, Pumpkin Spice Cheesecake Bites deserve a spot in your autumn baking lineup. There’s just something magical about that creamy, spiced, chocolate-coated bite that makes everyone ask for the recipe. Give them a try and prepare to wow your friends, family, and—let’s be honest—yourself!
Print
Pumpkin Spice Cheesecake Bites Recipe
- Prep Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 22
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
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.
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
- Heat Treat the Dry Cake Mix: Microwave the dry spice cake mix in 2 (30-second) intervals, stirring after each heating interval. Allow to cool completely.
- Mix Cream Cheese and Pumpkin Puree: Beat the softened cream cheese and pumpkin puree until smooth and combined.
- Add Cake Mix: Combine the cooled cake mix with the cream cheese mixture until fully combined. Refrigerate for 2 hours.
- Form Cheesecake Bites: Scoop out the mixture, roll into balls, and refrigerate for an hour.
- Melt White Chocolate: Melt the white chocolate in the microwave in intervals.
- Coat Cheesecake Bites: Dip each cheesecake ball in white chocolate, coat evenly, and place on a baking sheet.
- Garnish: Sprinkle pumpkin pie spice on top of each bite.
- Set: Allow the bites to harden before serving.
Nutrition
- Serving Size: 1 bite
- Calories: 184 kcal
