Description
Delight in these festive Mini Pumpkin Cheesecake Bites, perfectly spiced and creamy treats that combine pumpkin puree, cream cheese, and sweetened condensed milk on a graham cracker base. Rolled in vibrant orange sanding sugar and topped with dark chocolate chips for a pumpkin-like finish, these no-bake bites are ideal for fall gatherings or holiday parties.
Ingredients
Units
Scale
Base and Filling
- 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, as needed
- 1/2 cup orange sanding sugar
- 1/4 cup dark chocolate chips
Instructions
- Prepare Pumpkin Mixture: In a medium skillet over medium heat, melt the butter. Add pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add sweetened condensed milk, cream cheese, and pumpkin puree, stirring constantly and cooking until the mixture thickens, about 5 minutes. Stir in crushed graham crackers and white chocolate chips until melted and smooth. Continue cooking, stirring often, until the mixture releases 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 mixture into the pan and spread it out evenly. Allow it to cool to room temperature, then refrigerate until set, at least 2 hours or overnight for best results.
- Form the Bites: Put the orange sanding sugar into 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 in the sanding sugar until fully coated.
- Decorate: Using a toothpick, gently press ridges into the sides of each ball to resemble the grooves of a pumpkin. Top each with a dark chocolate chip as the pumpkin’s stem. Refrigerate until cold, at least 1 hour, or store in an airtight container for up to 5 days.
Notes
- Ensure the cream cheese is at room temperature for smooth blending.
- For a stronger pumpkin spice flavor, adjust the pumpkin pie spice quantity to taste.
- Use cooking spray on your hands to make rolling the sticky mixture easier.
- These bites can be stored in the refrigerator for up to 5 days in an airtight container.
- To soften the white chocolate chips quickly during cooking, stir constantly and keep the heat moderate to avoid burning.
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 14g
- Sodium: 45mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg
