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Mini Pumpkin Cheesecake Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 122 reviews
  • Author: Jaden
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 2 hrs 45 mins
  • Yield: 30 cheesecake bites
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Pumpkin Cheesecake Bites are a deliciously creamy and festive treat perfect for autumn gatherings. Made with a smooth pumpkin and cream cheese mixture seasoned with pumpkin pie spice, white chocolate, and a crunchy graham cracker base, these bite-sized desserts are rolled in orange sanding sugar and decorated to resemble little pumpkins for a fun and elegant presentation.

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 Decoration

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

Instructions

  1. Prepare Pumpkin Mixture: In a medium skillet over medium heat, melt the butter. Add pumpkin pie spice and cook while stirring until fragrant, about 30 seconds. Add the sweetened condensed milk, cream cheese, and pumpkin puree. Stir constantly until the mixture thickens, about 5 minutes. Fold in the crushed graham crackers and white chocolate chips until melted and smooth. Continue cooking and stirring until the mixture pulls away from the bottom and sides of the pan, about 8 to 10 minutes.
  2. Set Mixture: Grease a quarter sheet pan lightly with cooking spray. Transfer the pumpkin mixture into the pan and spread it evenly. Allow it to cool to room temperature, then refrigerate for at least 2 hours or up to overnight until fully set.
  3. 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, then roll each ball in the sanding sugar until fully coated.
  4. Create Pumpkin Details: Using a toothpick, press gentle ridges into the sides of each sugar-coated ball to mimic pumpkin grooves. Press a dark chocolate chip on top of each ball to resemble a pumpkin stem. Chill the finished bites in the refrigerator for at least 1 hour before serving, or store in an airtight container for up to 5 days.

Notes

  • Make sure the cream cheese is at room temperature for smooth mixing.
  • Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • Refrigerate the bites thoroughly to allow them to firm up before rolling and decorating.
  • Sanding sugar adds a festive sparkle and slight crunch on the outside.
  • These cheesecake bites can be stored refrigerated for up to 5 days in an airtight container.

Nutrition

  • Serving Size: 1 bite
  • Calories: 110
  • Sugar: 12g
  • Sodium: 55mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

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