Description
These Mini Pumpkin Cheesecake Bites are a delightful seasonal treat combining creamy pumpkin-spiced cheesecake with a graham cracker and white chocolate crust. Rolled into bite-sized balls and coated in orange sanding sugar, they make perfect festive snacks or party appetizers with a rich, smooth texture and a decorative pumpkin-inspired appearance.
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
- Prepare the pumpkin-spiced cheesecake mixture: In a medium skillet over medium heat, melt the butter. Add the pumpkin pie spice and cook, stirring constantly, until fragrant, about 30 seconds. Add the sweetened condensed milk, cream cheese, and pumpkin puree. Cook while stirring constantly until the mixture thickens, about 5 minutes. Stir in the crushed graham cracker crumbs and white chocolate chips until melted and smooth, cooking further until the mixture pulls away from the sides and bottom of the pan, about 8 to 10 minutes.
- Set the mixture: Grease a quarter sheet pan with cooking spray. Transfer the pumpkin cheesecake mixture to the pan and spread it into an even layer. Allow it to cool to room temperature, then refrigerate for at least 2 hours or overnight until fully set.
- Form and coat the cheesecake bites: Place the orange sanding sugar in a small bowl. Spray your hands lightly 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 to coat evenly.
- Decorate and chill: Using a toothpick, gently press ridges into the sides of each ball to resemble pumpkin grooves. Place a dark chocolate chip on top of each ball as the pumpkin stem. Refrigerate the bites for at least 1 hour before serving, or store in an airtight container for up to 5 days.
Notes
- Make sure cream cheese is softened to room temperature to blend smoothly.
- Use cooking spray on your hands to easily roll the sticky mixture into balls.
- Refrigeration is critical to allow the bites to set properly before shaping and serving.
- You can substitute the white chocolate chips with semi-sweet or milk chocolate chips if preferred.
- For best texture, avoid overcooking the cheesecake mixture to prevent it from becoming too stiff.
- These bites can be made a day ahead and stored refrigerated for convenience.
Nutrition
- Serving Size: 1 mini cheesecake bite
- Calories: 100
- Sugar: 12g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
