This easy Pumpkin Spice Cheesecake Bites recipe is made with real pumpkin, cream cheese, and spice cake mix rolled into a smooth and creamy ball, then coated in white chocolate candy and topped with a sprinkle of pumpkin spice.
These no-bake balls are bursting with fall flavor, they taste like pumpkin pie cheesecake that you don’t have to cook.
No Bake Pumpkin Cheesecake Truffles
Our no-bake Pumpkin Spice Cheesecake Bites are so quick and easy to make in 10 minutes using 5 simple ingredients and shortcut steps.
The base of these balls is prepared with a box of dry cake mix (no eggs, oil, butter, or baking needed!) that’s blended with cream cheese and pumpkin puree, then rolled into pumpkin truffle balls and covered in a candy coating.
Pumpkin cheesecake bites combine a sweetly spiced cake mix directly into the pumpkin cream cheese mixture; they are the perfect small-sized treats to eat when you crave a classic cake but made so much easier and faster because you don’t have to bake the batter or cook a graham cracker crust.
These pumpkin cream cheese cake balls are filled with warm autumn flavors and packed with plenty of nutrients and health benefits; they’re a fun way to take the pumpkin flavor out of the pie and prepare them in the form of pumpkin truffles.
Why We Love This No Bake Pumpkin Cheesecake Balls Recipe
- Quick and easy to make in 10 minutes.
- Only uses 5 ingredients.
- Pumpkin combines so easily with a box of cake mix to produce the best tasting pumpkin balls dipped in white chocolate.
- Single-serving snacks are pre-portioned and portable.
- Great to make ahead and have on hand when your guests arrive.
- Perfect homemade sweet treat for seasonal parties, gift giving, or placing on Halloween and Thanksgiving dessert platters.
Other Easy Cheesecake Bite Recipes
Ingredients
- Spice cake mix
- Pumpkin puree: Make sure to use 100% pure canned pumpkin and NOT pumpkin pie filling.
- Cream cheese: I used full-fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work, but they may not be as rich tasting.
- White almond bark
- Pumpkin pie spice
Substitutions and Additions
- Choose Your Chocolate: You can substitute chocolate almond bark or chocolate candy melts for the white almond bark if you prefer.
- Change The Cake Mix: You can swap the spice cake mix for a super moist vanilla cake mix, white cake mix, or yellow cake mix.
- Tasty Toppings: Feel free to garnish your truffles with colorful sprinkles, a drizzle of orange-colored chocolate, graham cracker crumbs, or a sprinkle of cinnamon or sea salt.
- Combine With Cookies: You can add crushed ginger snap crumbs (like I do in my Pumpkin Truffles) or crushed graham crackers (like I do in my Pumpkin Spice Truffles) to the pumpkin cream cheese balls batter.
How to Make Pumpkin Spice Cheesecake Bites
- Heat Treat: Microwave the dry cake mix in two 30-second intervals, stirring between each interval. Cool completely before mixing into the cream cheese.
- Make The Cheesecake Mixture: Beat the pumpkin puree and cream cheese until smooth. Sprinkle the dry cake mix over the top of the pumpkin mixture and mix to combine. Cover and chill for 2 hours. (Image 1)
- Make The Ball Bites: Scoop the dough with a cookie scoop, roll into balls, and set them onto the prepared baking sheet. (Image 2)
- Coat In Chocolate: Melt the almond bark in the microwave in 30-second intervals, stirring after each interval. Roll each ball in the melted chocolate, remove any excess, and place the ball onto the baking sheet. (Image 3 and 4)
Pro Tip: Place the coated ball on a fork and gently tap to remove any excess coating. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated truffles onto the baking sheet. - Serve: Sprinkle the tops of the coated bites with pumpkin pie spice while the coating is still wet. Allow the coating to completely cool before serving. Enjoy!
Why do I have to heat treat my dry cake mix?
Flour in uncooked cake batter can cause sickness because it often carries bacteria. Therefore, a quick heat treatment is needed to ensure that those germs are killed off. It’s super easy to do this by placing it in the microwave or in the oven for 1-2 minutes.
Tip From Our Recipe Developer
- This recipe works best with full fat cream cheese from a block. The whipped cream cheese is too soft and affects the texture of the pumpkin spice cream cheese filling.
- I highly suggest using a commercial brand (Libby’s) of pure pumpkin puree for this recipe. I find that homemade, and even some organic brands, of pumpkin puree are too “watery” and don’t allow for the mixture to set properly. If you do decide to use these other options then I highly suggest you drain out as much of the excess liquid from the pumpkin puree as possible. Placing a coffee filter inside a metal sieve (strainer) is a great way to drain out the excess liquid.
- You do not want to use canned pumpkin pie mix for this recipe. It has added sugars and spices that will alter the flavor of this recipe.
- You can substitute white (vanilla flavored) candy melting wafers in this recipe for the white chocolate almond bark. I do not recommend using white chocolate chips as they have added ingredients that can make them seize up when melting and I find that they do not work as well to get a nice smooth coating on the pumpkin spice cheesecake bites.
- A 1000 watt microwave was used to heat treat the dry spice cake mix and to melt the white chocolate almond bark for this recipe.
Storage
- To Store: Store any leftover bites in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the uncoated cheesecake bites for up to 2 months. Allow the bites to thaw overnight in the refrigerator before coating.
Other Easy Truffle Recipes
Pumpkin Spice Cheesecake Bites
Serves — 22
No bake Pumpkin Spice Cheesecake Bites are packed with fall flavor in every small-sized treat. Creamy, rich, and coated in candy, they're the best bite of cake that you don't have to cook.
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Ingredients
- 15.25 ounce Spice Cake Mix (Duncan Hines brand)
- 6 ounces full fat cream cheese softened to room temperature
- ¼ cup pumpkin puree (Libby’s brand)
- 10 ounces white chocolate almond bark (vanilla flavored)
- 1 teaspoon pumpkin pie spice (for garnish)
Instructions
- It is important to heat treat the dry cake mix before adding it to the cream cheese mixture. To do this, add the dry spice cake mix to a medium heat safe bowl. Microwave the dry spice cake mix in 2 (30 second) intervals, stirring after each heating interval. Allow the dry spice cake mix to cool completely before adding it to the cream cheese mixture.15.25 ounce Spice Cake Mix
- In a second, medium sized, mixing bowl add the softened cream cheese and pumpkin puree. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until smooth and completely combined.6 ounces full fat cream cheese, ¼ cup pumpkin puree
- Add the cooled dry spice cake mix to the cream cheese mixture and mix again, on medium-high speed, until all the ingredients are fully combined. The mixture will be thick.
- Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Line two large baking sheets with parchment paper and set aside. One will be used to place the scooped and rolled pumpkin spice cheesecake bites and the other for the white chocolate coated pumpkin spice cheesecake bites.
- Using a 1 tablespoon cookie scoop, scoop out a level amount of pumpkin spice cheesecake mixture and quickly roll it in the palm of your hand to form a smooth ball. Place the ball onto one of the prepared baking sheets. Repeat until all the pumpkin spice cheesecake bites are formed.
- In a small, microwave safe bowl, add the white chocolate almond bark. Microwave on high in 30 second intervals, being sure to stir between each interval, until the discs are fully melted and the coating is smooth. *Alternately, follow the melting instructions on the package of your brand’s white chocolate almond bark.10 ounces white chocolate almond bark
- Remove the sheet of pumpkin spice cheesecake bites from the refrigerator and using a fork, dip one cheesecake ball into the melted white chocolate almond bark. Gently roll it around to evenly coat the entire cheesecake bite. Lift it out of the melted white chocolate almond bark and allow as much of the white chocolate to drip back into the bowl. You can gently tap the fork on the side of the bowl to create a smooth coating on the ball.
- Place the coated pumpkin spice cheesecake bite onto the second prepared baking sheet. You can use a toothpick to gently push the coated bite onto the baking sheet. Repeat until all the pumpkin spice cheesecake bites are coated.
- While the coating is still “wet”, sprinkle a pinch of pumpkin pie spice onto the top of each one to garnish.1 teaspoon pumpkin pie spice
- Allow the pumpkin spice cheesecake bites to harden on the baking sheet before removing and placing onto a serving plate.
Jenn’s Notes
Yields: 22-24 bites
Storage:
- To Store: Store any leftover bites in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the uncoated cheesecake bites for up to 2 months. Allow the bites to thaw overnight in the refrigerator before coating.
- This recipe works best with full fat cream cheese from a block. The whipped cream cheese is too soft and affects the texture of the pumpkin spice cream cheese filling.
- I highly suggest using a commercial brand (Libby’s) of pure pumpkin puree for this recipe. I find that homemade, and even some organic brands, of pumpkin puree are too “watery” and don’t allow for the mixture to set properly. If you do decide to use these other options then I highly suggest you drain out as much of the excess liquid from the pumpkin puree as possible. Placing a coffee filter inside a metal sieve (strainer) is a great way to drain out the excess liquid.
- You do not want to use canned pumpkin pie mix for this recipe. It has added sugars and spices that will alter the flavor of this recipe.
- You can substitute white (vanilla flavored) candy melting wafers in this recipe for the white chocolate almond bark. I do not recommend using white chocolate chips as they have added ingredients that can make them seize up when melting and I find that they do not work as well to get a nice smooth coating on the pumpkin spice cheesecake bites.
- A 1000 watt microwave was used to heat treat the dry spice cake mix and to melt the white chocolate almond bark for this recipe.
Nutrition Info
Calories: 184kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 165mg | Potassium: 120mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 542IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1mg
did you change the recipe? the one I originally printed off had 4 ounces of cream cheese and 1/3 cup pumpkin – it also said to let the rolled balls sit on the baking sheet for a bit so as not to dip them in the candy melt if they were too cold as that can make the coating crack – which did happen to me – these were a big hit during the holidays, everyone loved them, I made them several times
Hi Denise – Yes, we did tweak the recipe. We were getting some feedback that some readers were having some issues with the recipe so we made some modifications.
These were not good. The consistency was very dense and chewy, and the flavors of the balls, white chocolate, and pie spice did not blend together well.
I made these. Baked the cake as box
Instructions. Cool. Crumbled, added rest of ingredients and made balls. Works great!
Hi Dianne – so glad you enjoyed them!
All of mine split after putting the chocolate on. The cake balls expanded, breaking through the hardened chocolate.
Hi Kay. I am so sorry you are having issues. In the future, if your Pumpkin Spice Cheesecake Bites are expanding and breaking through the chocolate, it could be due to excess moisture in the pumpkin puree or cream cheese. Ensure the puree isn’t too watery and the chocolate coating is thick enough to hold everything together.
Horrible consistency! Threw it out!
These sound great. i want to make them , but I am wondeting why it is neccessary to heat the cake mix prior to starting.
WHY DO I HAVE TO HEAT TREAT MY DRY CAKE MIX?
Flour in uncooked cake batter can cause sickness because it often carries bacteria. Therefore, a quick heat treatment is needed to ensure that those germs are killed off. It’s super easy to do this by placing it in the microwave or in the oven for 1-2 minutes.