Description
These Mini Pumpkin Cheesecake Bites are delightful no-bake treats perfect for fall celebrations. Creamy, spiced pumpkin cheesecake is combined with crunchy graham cracker crumbs and white chocolate, then rolled into festive pumpkin-shaped balls coated with orange sanding sugar and topped with dark chocolate chips. Easy to make and irresistibly tasty, these bite-sized desserts are perfect for parties, holiday gatherings, or any time you crave a sweet pumpkin treat.
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 & Decoration
- Cooking spray
- 1/2 cup orange sanding sugar
- 1/4 cup dark chocolate chips
Instructions
- Prepare Pumpkin Cheesecake Mixture: In a medium skillet over medium heat, melt the butter. Add the pumpkin pie spice and cook while stirring for about 30 seconds until fragrant. Add the sweetened condensed milk, cream cheese, and pumpkin puree; cook while stirring constantly for about 5 minutes until the mixture thickens. Stir in the crushed graham crackers and white chocolate chips until melted and smooth. Continue cooking and stirring for 8 to 10 minutes until the mixture releases from the sides and bottom of the pan.
- Set the Mixture: Grease a quarter sheet pan with cooking spray. Transfer the pumpkin mixture into the pan and spread it evenly. Let it cool to room temperature, then refrigerate for at least 2 hours or up to overnight until fully set.
- Form Balls and Coat: Pour the orange sanding sugar into a small bowl. Spray your hands with cooking spray to prevent sticking. Roll the chilled cheesecake mixture into 1 1/2 inch balls. Roll each ball thoroughly in the sanding sugar until fully coated.
- Decorate Mini Pumpkins: Use a toothpick to press ridges into the sides of each ball to create a pumpkin-like texture. Place a dark chocolate chip on top of each ball to resemble the pumpkin stem. Refrigerate the mini pumpkin cheesecake bites for at least 1 hour before serving, or store in an airtight container for up to 5 days.
Notes
- Ensure the cream cheese is at room temperature for smoother mixing.
- Use caution while cooking the mixture to avoid burning; stir constantly.
- Refrigeration time is important to allow the cheesecake mixture to set properly.
- You can substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These bites can be made a day ahead, making them perfect for entertaining.
Nutrition
- Serving Size: 1 mini cheesecake bite (approx. 30g)
- Calories: 110
- Sugar: 15g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
