Introduction

Oh, the cozy vibes of fall! There’s nothing quite like that first crisp breeze, the crunch of leaves underfoot, and the comforting aroma of pumpkin spice filling your kitchen. And what better way to capture that feeling than with a delicious, bite-sized treat? I’m so excited to share this recipe for Pumpkin Spice Cheesecake Bites with you today. They’re ridiculously easy to make, taste like pure autumn magic, and are guaranteed to become a go-to for all your fall gatherings (or just for you to sneak a few!). Seriously, these little gems are a game-changer when you’re craving that classic pumpkin cheesecake flavor without all the fuss.

Why You’ll Love This Recipe

Fast: You can whip these up in no time, perfect for last-minute guests or when a craving strikes!
Easy: With minimal steps and simple ingredients, even beginner bakers will feel like pros.
Giftable: Package them up beautifully for a thoughtful homemade gift that’s sure to be a hit.
Crowd-pleasing: Everyone loves a bite-sized dessert, and the pumpkin spice flavor is universally loved.

Ingredients

Gathering your ingredients is the first step to baking bliss! Here’s what you’ll need:

1 (15.25 ounce) package spice cake mix: I love using a good quality spice cake mix (Duncan Hines is a go-to for me!) as it already has those lovely warm spices built right in.
6 ounces full-fat cream cheese, softened to room temperature: Make sure your cream cheese is truly softened! This is key for a smooth, creamy texture.
¼ cup pumpkin puree (Libby’s brand): Libby’s is my favorite for its consistent flavor and texture. Don’t use pumpkin pie filling, just the pure pumpkin!
10 ounces white chocolate almond bark (vanilla flavored): This makes for a super easy and smooth coating. It melts beautifully and sets up perfectly.
1 teaspoon pumpkin pie spice (for garnish): This is that little extra touch that makes them look as good as they taste!

How to Make It

Alright, let’s get baking! Follow these simple steps and you’ll be enjoying these delightful bites in no time.

Prepare the cake mix: First things first, let’s get our cake batter ready. Prepare the spice cake mix according to the package directions. This usually involves adding eggs, oil, and water – just follow the box!
Make the creamy filling: In a medium bowl, combine your softened cream cheese and the pumpkin puree. Mix them together with a spatula or an electric mixer until they are perfectly smooth and creamy. No lumps allowed!
Fold it all together: Now for the magic! Gently fold the cream cheese and pumpkin mixture into your prepared cake batter. Be gentle so you don’t overmix, just aim to incorporate it evenly.
Portion them out: Grab some mini muffin liners and place them in your muffin tin. Spoon the batter into each liner, filling them about two-thirds of the way full. This leaves room for them to puff up a bit as they bake.
Bake to perfection: Pop your muffin tin into the oven and bake according to the cake mix package directions for mini muffins. You’re looking for that perfect golden brown color, and a toothpick inserted into the center should come out clean.
Cool completely: Once they’re baked, let the cheesecake bites cool in the muffin tin for a few minutes before transferring them to a wire rack to cool down completely. Patience here is key for the next step!
Melt the chocolate: While your bites are cooling, melt the white chocolate almond bark according to the package directions. This is usually done in the microwave in short intervals, stirring in between, or you can use a double boiler.
Dip ’em! Once your cheesecake bites are completely cool, it’s time for their chocolate bath! Dip each cooled bite into the melted white chocolate, making sure they are fully coated. You can use a fork or a dipping tool for this.
Set them up: Place your beautifully dipped bites on a baking sheet lined with parchment paper. This prevents sticking and makes for easy cleanup.
Garnish with spice: While the chocolate is still wet, sprinkle a little pumpkin pie spice over the top of each bite. This adds a lovely touch of color and aroma.
Chill and enjoy: Pop the baking sheet into the refrigerator until the white chocolate is completely firm. Once set, they’re ready to be devoured!

Substitutions & Additions

One of the best things about these Pumpkin Spice Cheesecake Bites is how versatile they are! Feel free to get creative:

Cake Mix Swap: If you can’t find spice cake mix, a yellow or vanilla cake mix will also work, but you might want to add an extra ½ teaspoon of pumpkin pie spice to the batter for more flavor.
Chocolate Coating: Not a fan of white chocolate? Try milk chocolate or even dark chocolate almond bark for a different flavor profile.
Extra Creaminess: For an even richer cheesecake flavor, you can add an extra ounce or two of cream cheese to the batter.
Spice it Up: Feel free to add a touch of cinnamon, nutmeg, or ginger to the cream cheese mixture for an extra kick of spice.
Toppings Galore: Beyond pumpkin pie spice, try a drizzle of caramel sauce, some chopped pecans, or even a sprinkle of crushed graham crackers before the chocolate sets.

Tips for Success

A few little tricks can make these bites even more perfect:

Softened Cream Cheese is Crucial: I know I mentioned it, but it’s worth repeating! If your cream cheese isn’t soft, it will be lumpy, and nobody wants that. Take it out of the fridge at least an hour before you start.
Don’t Overfill: Filling the mini muffin liners two-thirds full is the sweet spot. Overfilling can lead to them overflowing during baking.
Cooling is Key: Make sure your bites are completely cool before dipping them in chocolate. Warm bites will melt the chocolate, creating a mess instead of a smooth coating.
Prep Ahead: You can bake the cake bites a day in advance and store them in an airtight container at room temperature until you’re ready to dip them in chocolate. The chocolate coating is what gives them their nice shelf life.

How to Store It

Once your Pumpkin Spice Cheesecake Bites are firm and ready, you’ll want to keep them fresh and delicious. Store them in an airtight container in the refrigerator. They’ll stay wonderfully tasty for about 3-4 days. If you want to keep them even longer, you can freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They should last in the freezer for up to 2-3 months. Just let them thaw in the refrigerator before enjoying!

FAQs

Got a few lingering questions? I’ve got answers!

Can I make these ahead of time? Absolutely! You can bake the cake bites and let them cool completely the day before you plan to dip them in chocolate. Just keep them in an airtight container.
What kind of pumpkin should I use? Make sure you use 100% pure pumpkin puree (like Libby’s). Do NOT use pumpkin pie filling, as it already contains sugar and spices that will alter the recipe.
Why is my chocolate not coating smoothly? Ensure your cream cheese and pumpkin mixture is well combined and your cake batter is cool. Also, make sure your chocolate is melted evenly and not overheated. If the chocolate starts to thicken too much while you’re dipping, you can gently reheat it for a few seconds.

Easy Pumpkin Spice Cheesecake Bites

Delicious, bite-sized treats that capture the cozy feeling of fall with classic pumpkin spice cheesecake flavor. Easy to make, giftable, and crowd-pleasing.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 18

Servings 24 bites

Equipment

mini muffin liners
Muffin tin
Medium bowl
Spatula
Electric mixer optional
Wire rack
Baking Sheet
Parchment paper
Fork for dipping
Dipping tool optional

Ingredients

Cheesecake Bites

1 package spice cake mix 15.25 ounce
6 ounces full-fat cream cheese softened to room temperature
0.25 cup pumpkin puree Libby’s brand

Coating and Garnish

10 ounces white chocolate almond bark vanilla flavored
1 teaspoon pumpkin pie spice for garnish

Instructions

Prepare the spice cake mix according to package directions (usually involves adding eggs, oil, and water).
In a medium bowl, combine softened cream cheese and pumpkin puree until smooth and creamy.
Gently fold the cream cheese and pumpkin mixture into the prepared cake batter.
Spoon the batter into mini muffin liners placed in a muffin tin, filling about two-thirds full.
Bake according to cake mix package directions for mini muffins, or until golden brown and a toothpick comes out clean.
Let the bites cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
Melt the white chocolate almond bark according to package directions.
Dip each cooled cheesecake bite into the melted white chocolate, ensuring full coverage.
Place the dipped bites on a baking sheet lined with parchment paper.
While the chocolate is still wet, sprinkle pumpkin pie spice over the top of each bite.
Chill the baking sheet in the refrigerator until the chocolate is completely firm.

Notes

Ensure cream cheese is fully softened for a smooth texture. Cool the bites completely before dipping in chocolate to prevent melting. Store in an airtight container in the refrigerator for up to 3-4 days.