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.
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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.
Table of Contents
- No Bake Pumpkin Cheesecake Truffles
- Why We Love This No Bake Pumpkin Cheesecake Balls Recipe
- Ingredients
- Substitutions and Additions
- Recommended Tools
- How to Make Pumpkin Spice Cheesecake Bites
- Why do I have to heat treat my dry cake mix?
- Tip From Our Recipe Developer
- Storage
- Frequently Asked Questions
- Other Easy Truffle Recipes
- Pumpkin Spice Cheesecake Bites Recipe
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.
Recommended Tools
- Mixing bowls
- Handheld mixer
- Baking sheet
- Parchment paper
- 1 Tablespoon cookie scoop
See Full Recipe Card Below
Jump to RecipeHow 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.
- Make The Ball Bites: Scoop the dough with a cookie scoop, roll into balls, and set them onto the prepared baking sheet.
- 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.
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
- Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake mixture.
- If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
- If you are not able to find pumpkin pie spice, you can substitute ground cinnamon.
- You can substitute ½ cup of orange candy melts, melted, for the spice topping. Drizzle the melted candy melts over the coated cheesecake bites.
- To keep the chocolate coating from cracking, be sure to let the bites come to room temperature before dipping. The closer the bites and chocolate are in temperature will help keep them from expanding and from cracking.
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 — 28
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 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Ingredients
- 15.25 ounce Spice Cake Mix
- ⅓ cup pumpkin puree
- 4 ounces cream cheese softened
- 12 ounces white almond bark
- 2 tablespoons pumpkin pie spice
Instructions
- It is important to heat treat the dry cake mix before adding it to the cream cheese mixture. Add the dry cake mix to a medium heat-safe bowl. Microwave the dry cake mix in two 30 second intervals, stirring after each interval. Allow the cake mix to completely cool before adding to the cream cheese mixture.
- Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the pumpkin puree and cream cheese for 1 ½ – 2 minutes until smooth.
- Sprinkle the cooled, dry cake mix over the top of the pumpkin mixture. Continue mixing until well incorporated.
- Tightly cover the cheesecake mixture and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper and set it aside.
- Use a 1 tablespoon cookie scoop and scoop the cheesecake dough. Roll the dough into a ball and set on the prepared baking sheet. Repeat the steps.
- Using a heat safe medium size bowl, microwave the white almond bark in 30 second intervals, stirring well after each interval until completely melted and smooth.
- Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake bites onto the prepared baking sheet.
- While the cheesecake bite is still “wet” lightly sprinkle the tops of the bites with the pumpkin pie spice. Allow the coating to completely cool before serving.
Jenn’s Notes
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.
- Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake mixture.
- If the coating becomes too thick, you can reheat it in the microwave in 15 second intervals, stirring well after each interval until smooth.
- If you are not able to find pumpkin pie spice, you can substitute ground cinnamon.
- You can substitute ½ cup of orange candy melts, melted, for the spice topping. Drizzle the melted candy melts over the coated cheesecake bites.
- To keep the chocolate coating from cracking, be sure to let the bites come to room temperature before dipping. The closer the bites and chocolate are in temperature will help keep them from expanding and from cracking.
Nutrition Info
Calories: 144kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 134mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 458IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg
Loved these! But lol mine grew after I added the chocolate and placed them in the fridge. The filling expanded and was oozing out of the coating. Any suggestions? The kids and I got a good laugh.
they look delicious I have to try these
Instead of forming balls could the mixture be put in molded cavities to make shapes before coating?
love it
These sound so good! And easy to make too! Similar to the Oreo truffles I make!
Easy and sounds amazing!!
The taste was good but the mix was way too sticky and would not roll into balls.
Did you cover and refrigerate before you rolled them?
One of my male cousins found this recipe and asked if I could make these. I said sure why not. I like cheesecake myself. So upon finishing I decided to try before I brought to the party. I found the texture once bitten reminded me of marshmallow fluff. Not of course a bad thing altogether it’s a tasty treat but I would say this dessert is the kind a couple will do you.
How can I heat treat the cake mix if I don’t have a microwave?
You can heat treat it in the oven. Spread the flour on a sheet pan and bake at 350 degrees Fahrenheit for 5 minutes. Set it aside to cool for about 10 minutes.
Taste like gingerbread