Delicious Bite Size No-Bake Pumpkin Dessert
These pumpkin cheesecake bites are the perfect tiny dessert after a big meal. When you want a little something sweet but don’t want to overindulge, these two-bite treats deliver rich, spiced pumpkin flavor in a creamy, no-bake form.
They have a texture similar to a cake pop or truffle and are dipped in white almond bark for a festive finish. No oven is required; they come together quickly, though the centers need a couple of hours to chill before dipping.
You can also make the uncoated centers ahead of time and freeze them for up to two months. Thaw overnight in the refrigerator and dip just before serving.
One Quick Step for Food Safety
Because this recipe uses dry cake mix without baking, take one safety precaution: heat-treat the dry cake mix. Raw flour can contain bacteria, so warming the mix to 160°F will eliminate any risk. If you don’t have a thermometer, microwave the cake mix in a microwave-safe bowl for about 1 minute and 15 seconds on high, stirring every 15 seconds. Let it cool completely before combining with the cream cheese mixture.
You Only Need 5 Simple Ingredients
These bites are ideal for fall or any time you crave pumpkin spice. They’re small but rich—just enough to satisfy a sweet craving without feeling heavy.
How to Make the Creamy Centers
Beat softened cream cheese and pumpkin puree in a medium bowl with a hand mixer until smooth. Sprinkle the cooled, heat-treated cake mix over the cream cheese mixture and beat until fully combined. Cover and refrigerate for at least two hours to firm up.
When chilled, line a baking sheet with parchment paper. Use a one-tablespoon scoop to portion the mixture into approximately 28 balls. If you don’t have a scoop, a measuring spoon and quick hand-rolling will work.
Melt white almond bark in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth. Using a small fork, dip each chilled ball into the melted almond bark to coat. Tap the fork gently against the side of the bowl to remove excess coating and place the coated bite back onto the parchment paper using a toothpick or skewer. Touch up any missed spots with a spoonful of almond bark.
While the coating is still wet, sprinkle each bite with pumpkin pie spice. Repeat until all bites are coated and garnished. Allow the almond bark to set before serving.
Recipe Card
Pumpkin Cheesecake Bites
No-bake pumpkin cheesecake bites: the texture sits between a cake pop and a truffle, dipped in white almond bark.
10 minutes
3 minutes
2 hours 30 minutes
2 hours 43 minutes
Ingredients
- One 15.25-ounce box of spice cake mix
- 1/3 cup pumpkin puree (NOT pumpkin pie filling)
- 4 ounces cream cheese, softened
- 12 ounces white almond bark
- Pumpkin pie spice for garnish
Instructions
- Heat-treat the dry cake mix in a microwave-safe bowl: microwave on high about 1 minute 15 seconds in 15-second increments, stirring between each, until the mix reaches 160°F (or is thoroughly warmed). Let cool completely.
- Beat the softened cream cheese and pumpkin puree with a hand mixer until smooth.
- Sprinkle the cooled cake mix over the cream cheese mixture and beat until fully combined.
- Cover and chill the mixture for at least two hours.
- Use a one-tablespoon scoop to form about 28 balls and place them on a parchment-lined baking sheet.
- Melt the almond bark in 30-second microwave bursts, stirring until smooth.
- Dip each chilled ball into the melted almond bark, lift with a small fork, tap off excess, and return to the parchment using a toothpick or skewer.
- Drizzle extra almond bark where needed and sprinkle with pumpkin pie spice before the coating sets. Repeat until all bites are coated.
Nutrition Information
Yield: 28
Serving Size: 1
Amount Per Serving:
Calories: 168
Total Fat: 8g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 4mg
Sodium: 230mg
Carbohydrates: 21g
Fiber: 2g
Sugar: 9g
Protein: 4g
All recipes here are tested in a home kitchen and written with clear, step-by-step directions so you can enjoy success on your first try. If you have questions, feel free to reach out—responses are welcomed.
Bite-sized desserts are great when you want just a taste after dinner. If you like these, you might enjoy other small sweets such as chocolate coconut balls or chocolate peanut butter balls.
If you enjoyed this Pumpkin Cheesecake Bites recipe, please share it on social media or leave a review—your support is appreciated.
Love, GB (Betty Streff)