No-Bake Pumpkin Spice Cheesecake Bites
These pumpkin spice cheesecake bites combine a soft, spiced pumpkin center with a sweet vanilla coating. Cream cheese adds a little tang, while pumpkin puree and spice cake mix give the filling its fall flavor. A sprinkle of pumpkin pie spice finishes each bite without any elaborate decorating.
Equipment
- Medium mixing bowl
- Handheld mixer
- Measuring cups and spoons
- Spatula
- Bowl cover
- Two baking sheets
- Parchment paper
- Tablespoon or tablespoon-sized scoop
- Microwave-safe bowl
- Fork
- Toothpick, optional
- Covered storage container
Ingredients
- 15.25 ounces spice cake mix explicitly labeled safe to eat without baking
- 6 ounces full-fat cream cheese softened to room temperature
- ¼ cup pumpkin puree
- 10 ounces vanilla-flavored white almond bark
- 1 teaspoon pumpkin pie spice for garnish
Instructions
- Beat the softened cream cheese and pumpkin puree on medium-high speed for 1–2 minutes, until smooth.
- Beat in the ready-to-eat spice cake mix until fully incorporated. The mixture will be thick.
- Cover and refrigerate for 2 hours.
- Line two baking sheets with parchment paper. Scoop level tablespoon portions, roll into smooth balls, and arrange on one sheet.
- Refrigerate the balls for at least 1 hour.
- Melt the almond bark in 30-second microwave intervals, stirring between each, or follow its package instructions.
- Dip each chilled ball using a fork, turning gently to coat. Let excess coating drip into the bowl and lightly tap the fork against the edge.
- Transfer to the second baking sheet, using a toothpick to slide the bite off if needed. Immediately sprinkle with pumpkin pie spice.
- Let the coating harden before serving. Keep refrigerated in a covered container.
Notes
Cake Mix: Use only spice cake mix explicitly labeled safe to eat without baking. Do not substitute ordinary raw cake mix or rely on two 30-second microwave intervals to make it safe. Different ready-to-eat mixes may affect the texture.
Storage: Refrigerate in a covered container.