Delicious Little No-Bake Pumpkin Cheesecake Bites
These yummy little pumpkin cheesecake bites are the perfect size dessert after a big dinner. Your mouth says, “I need a little something sweet,” and your tummy groans and says, “I can’t eat another thing!”
Here is a recipe for a sweet, creamy mini treat that’s loaded with spiced pumpkin flavor and coated in candy for a decadent two-bite after-dinner indulgence!
The consistency of these delightful little nuggets is somewhere between a cake pop and a truffle. And, of course, everything dipped in almond bark tastes extra tasty and festive! You do not need to turn on your oven to make these; they are quick to make, but please allow a couple of hours for the dough to chill before dipping them.
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 you’re ready to serve them.
One Quick Step For Food Safety That May Surprise You
This recipe immediately intrigued me because it looked quick and easy and sounded amazing. I did learn something really surprising, however. 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, is not heat treated to destroy bacteria that can 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 and easy solution to the situation. 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, effectively killing off problematic bacteria. If you don’t have a 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.
You Only Need 5 Simple Ingredients To Make These Treats
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” that’s not too big but rich and tasty enough for a satisfying dessert or a mid-afternoon bite with a cup of coffee.
Stir Up The Creamy Centers For Your Yummy Pumpkin Cheesecake Bites
Use a hand mixer to beat the cream cheese and pumpkin puree in a medium-size bowl for a minute or two until it is creamy and smooth. Sprinkle the cool, dry cake mix over the cream cheese mixture and continue to beat until all the ingredients are well mixed.
Cover the bowl tightly and stick it in the refrigerator for at least two hours until it is well chilled. Cover a baking sheet with parchment paper when ready to shape the spiced pumpkin centers.
This recipe makes 28 bites if you use a one-tablespoon cookie scoop. I don’t have one yet, but I’m ordering one! I used a one tablespoon measuring spoon, and it worked almost as well. I needed to use my hands to roll the dough into a more perfectly round ball.
Melt the almond bark in a microwave-safe bowl in thirty-second increments until it is all smoothly melted. Stir well between each burst in the microwave.
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 bite with pumpkin pie spice before the almond bark sets and continue until all the pumpkin cheesecake bites are dipped. Good tools simplify every job, and I think you should ask Santa Claus to put this awesome set of Wilton tools for candy dipping in your stocking. You have been a very good girl or boy!
Don’t they look fantastic?
- One 15.25-ounce box of spice cake mix
- 1/3 cup pumpkin puree, NOT pumpkin pie filling
- 4 ounces of cream cheese, softened
- 12 ounces white almond bark
- Pumpkin pie spice for garnish
- Heat treat the cake mix in a microwave-safe bowl by heating it on high for one and one-half minutes in the microwave in 15-second increments, stirring between each increment. Allow the cake mix to cool completely. This will kill any bacteria present in the cake mix.
- Beat cream cheese and pumpkin puree until smooth and creamy using a hand-held mixer.
- Sprinkle the cool cake mix over the cream cheese mixture and continue beating until fully mixed.
- Cover the bowl and chill for at least two hours.
- Use a one-tablespoon scoop to form 28 balls and set them on a parchment paper-covered baking sheet.
- Melt almond bark in a microwave-safe bowl in the microwave in 30-second increments, stirring between each burst,
- Roll each cheesecake bite in the melted almond bark until coated, then use a small fork to remove it from the pan. Tap the fork on the side of the pan to knock off any excess coating.
- Use a toothpick to push the bite back onto the parchment-covered sheet. Use a spoon to dribble almond bark over any missed spot and sprinkle with pumpkin pie spice before the almond bark sets up.
- Repeat until all the centers are covered.
Are you a fan of “everything pumpkin” that happens every year about this time? Do you have a favorite pumpkin dessert? Here are some of our favorite pumpkin recipes. Pumpkin Peanut Butter Cookies, Big Batch Pumpkin Bread, Easy Pumpkin Bread, Pumpkin Caramel Poke Cake.
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