No Bake Pumpkin Spice Cheesecake Bites are packed with fall flavor in every bite-sized treat. Creamy, rich and covered in caramel, they're the ultimate no-cook cake.
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
METHOD:
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.
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