Save
Grab some Pumpkin Spice Cheesecake Bites without firing up your oven! These tasty morsels mix smooth cheesecake with pumpkin goodness and sweet white chocolate coating. They're super easy to whip up and work great for any get-together throughout the year.
What Makes These Treats Special
These Pumpkin Spice Cheesecake Bites blend smooth textures with warm autumn spices. They're ready in no time and you can pop extras in the freezer for later. Switch up the toppings however you want and serve them at everything from fancy holiday dinners to casual movie nights with friends.
Key Items You'll Need
- Main Stuff:
- Cream cheese: 8 oz (227g) around 65°F (18°C)
- Pumpkin puree: ⅓ cup (80g) at 70°F (21°C)
- Water content under 75%
- Dry Bits:
- Graham crackers: 10 crackers (150g) crushed into tiny bits
- Powdered sugar: ½ cup (60g) strained
- Pumpkin pie spice: 2 teaspoons (4g) fragrant and new
- Fine sea salt: ⅛ teaspoon (0.75g)
- Extra Taste: Pure vanilla extract: ½ teaspoon (2.5ml)
- Outer Layer:
- White chocolate: 2 cups (340g) cut into small chunks
- Coconut oil: 1 teaspoon (5ml) refined
- Finish coating at 88-90°F (31-32°C)
Making Your Cheesecake Bites
- Get Ready
- Keep your kitchen between 68-72°F (20-22°C) and not too humid. Cover a baking sheet with parchment paper. Get your double boiler ready for melting chocolate.
- Make The Crumbs
- Crush graham crackers until they're super fine. They should feel like sand between your fingers with no big pieces left.
- Mix Everything
- Whip cream cheese for 2 minutes till it's nice and fluffy. Toss in pumpkin puree, those graham crumbs, sugar, and all your spices. Mix it up good. The finished mix should stay around 65-68°F (18-20°C).
- Cool It Down
- Stick your mixture in the fridge at 40°F (4°C) for exactly an hour. It should be firm enough to roll without getting all over your hands.
- Shape Your Bites
- Use a #50 scoop (1.28 oz/36g) to portion out your mixture. Roll between your hands to make perfect little balls. Each one should end up 1.5 inches across.
- Freeze Them
- Put your shaped balls in the freezer at 0°F (-18°C) for half an hour until they're solid all the way through.
- Add The Coating
- Melt white chocolate with coconut oil to 110°F (43°C), then let it cool down to 88-90°F (31-32°C). Dip each ball and let excess drip off for 5 seconds.
- Finish Them Off
- Quickly add any toppings before the chocolate sets. Chill in the fridge at 40°F (4°C) for 15 minutes until the coating turns slightly dull and hard.
Yummy Ways To Top Your Bites
Make your treats even better with fun toppings like smashed caramel chips, crunchy pretzel bits, gooey caramel sauce, or colorful sprinkles. These extras add great taste, nice crunch, and make them look totally snackable.
Save
Keeping Your Treats Fresh
How to store them:
- In the fridge: 40°F (4°C) for 3-4 days in a sealed container
- In the freezer: 0°F (-18°C) up to 3 months, wrapped twice
- Let them sit in the fridge for 4 hours before eating
Don't let the temperature go up and down or the chocolate will get weird spots.
Recipe FAQs
- → Why are my bites too sticky?
If they're sticky, add more graham crumbs to firm it up. Make sure you're using plain pumpkin puree, not the pre-sweetened kind.
- → Can I prep in advance?
Yep, they stay fresh in the fridge for about a week. Just use an airtight container to store them.
- → What causes chocolate clumps?
If white chocolate clumps, melt it slowly and avoid letting water near it. Adding coconut oil keeps it smooth.
- → Can these be frozen?
You can freeze them for up to 3 months in a sealed container. Let them thaw in the fridge when you're ready to eat.
- → Can I switch up the coating?
Sure, you can swap graham crumbs for crushed nuts, dark chocolate, or milk chocolate for a different twist.