Mini Pumpkin Cheesecake Bites
Delightful bite-sized treats with creamy pumpkin spice flavor, perfect for fall gatherings.
Ingredients
For the filling
- 1 Tbsp unsalted butter rich and creamy, to kick off our flavor journey
- 1.5 tsp pumpkin pie spice aromatic and warm, embracing the heart of fall
- 1 can (14-oz) sweetened condensed milk sweet and velvety, adding richness
- 4 oz cream cheese at room temperature, smooth and luscious
- 1/2 cup canned pumpkin puree vibrant and earthy, providing that classic pumpkin flavor
- 4 whole graham crackers crushed, about 1/2 cup crumbs
- 1/3 cup white chocolate chips sweet and creamy, for a lovely touch
- cooking spray to prevent sticking and ensure easy handling
For decoration
- 1/2 cup orange sanding sugar sparkly and festive, adding a fun pop
- 1/4 cup dark chocolate chips bold and rich, for the perfect finishing touch
Instructions
Preparation
- In a medium skillet over medium heat, melt the unsalted butter.
- Add in the pumpkin pie spice and stir for a minute until fragrant.
- Whisk in the sweetened condensed milk, cream cheese, and pumpkin puree.
- Stir for about five minutes until the mixture thickens.
- Fold in the crushed graham crackers and white chocolate chips until smooth.
Cooling
- Lightly grease a quarter sheet pan with cooking spray.
- Transfer the mixture onto the pan and spread evenly.
- Cool to room temperature, then cover and refrigerate for at least two hours.
Rolling and Decorating
- Once the mixture has set and is firm, roll into 1 1/2” balls.
- Roll each ball in orange sanding sugar for a festive coating.
- Use a toothpick to create ridges on the sides and top with a dark chocolate chip.
- Refrigerate until cold and ready to serve.
Notes
For best results, ensure cream cheese is at room temperature and do not rush the cooling process. Consider using low-fat cream cheese or natural sweeteners for healthier options.