
Yields:
30
Prep Time:
20 mins
Total Time:
2 hrs 45 mins
Move over, labor-intensive traditional cheesecake, there’s a new mini marvel in town: mini pumpkin cheesecake bites. These adorable morsels are not only the perfect size for snacking, they also pack a pumpkin-flavored punch that will keep you coming back for seconds (or thirds, who’s counting?). Each gorgeous gourd is a delightful combination of real pumpkin puree, pumpkin pie spice, and tangy cream cheese, rolled in orange sanding sugar for a festive sparkle.
These no-bake wonders are a godsend for anyone who has ever been personally victimized by a finicky oven. Say goodbye to the anxiety of cracked tops and sunken centers. Simply mix, roll, and chill your way to fall dessert heaven. Sweetened condensed milk ensures a moist, flavorful bite every time, and graham cracker crumbs and just the right amount of white chocolate help to stabilize the mixture.
The ultimate autumnal treat, the bites combine an ease of preparation with a flavor profile that screams fall. They’re cute, they’re delicious, and they might just become the new MVP of your holiday gatherings. So go ahead, make a batch (or two) and watch as these tiny treats steal the show—and possibly a few hearts along the way.
These bites can be stored in the fridge in a single layer in an airtight container for up to 5 days.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 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 c. crumbs)
- 1/3 cup
white chocolate chips
Cooking spray
- 1/2 cup
orange sanding sugar
- 1/4 cup
dark chocolate chips
Directions
- Step 1 In a medium skillet over medium heat, melt butter. Add pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add milk, cream cheese, and pumpkin puree and cook, stirring constantly, until thickened, about 5 minutes. Stir in crackers and white chips until melted and smooth. Cook, stirring, until mixture releases from sides and bottom of pan, 8 to 10 minutes.
- Step 2Grease a quarter sheet pan with cooking spray. Transfer pumpkin mixture to pan and spread in an even layer. Let cool to room temperature, then refrigerate until set, at least 2 hours and up to overnight.
- Step 3Place orange sanding sugar in a small bowl. Spray your hands with cooking spray to prevent sticking. Roll cheesecake mixture into 1 1/2" balls. Roll balls in sanding sugar until coated.
- Step 4Using a toothpick, press ridges into sides of balls (to resemble pumpkins). Place a dark chip on top. Refrigerate until cold, at least 1 hour, or store in an airtight container up to 5 days.
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