Mini Pumpkin Cheesecake Bites
Delightful bite-sized treats that combine the comforting flavors of pumpkin and warm spices, perfect for gatherings or a cozy night in.
Ingredients
Base Mixture
- 1 Tbsp. unsalted butter Melts beautifully, adding richness to the mixture.
- 1.5 tsp. pumpkin pie spice Fragrant and warming, evoking the essence of autumn.
- 14 oz. sweetened condensed milk Provides a luscious base.
- 4 oz. cream cheese, at room temperature Smooth and rich, for that velvety texture.
- 1/2 cup canned pumpkin puree Adds natural sweetness and color.
For Coating
- 4 pieces graham crackers, crushed Provides a crunchy contrast.
- 1/3 cup white chocolate chips Sweet and creamy, complementing the pumpkin.
- 1/2 cup orange sanding sugar Adds visual appeal.
- 1/4 cup dark chocolate chips Used for creating the 'stem' of the pumpkin.
Instructions
Preparation
- In a medium skillet, melt the unsalted butter over medium heat. Add the pumpkin pie spice and cook until fragrant, about 1 minute.
- Whisk in the sweetened condensed milk, cream cheese, and pumpkin puree, stirring continuously until the mixture is creamy and well-blended.
- Gently fold in the crushed graham crackers and white chocolate chips until just combined.
- Grease a quarter sheet pan with cooking spray and pour the mixture into it, spreading it evenly.
- Allow to cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight for enhanced flavor.
Assembly
- Once chilled, scoop out portions and roll them into 1 1/2" balls.
- Roll each ball in orange sanding sugar until fully coated.
- Use a toothpick to create ridges and place a dark chocolate chip on top to resemble a pumpkin's stem.
Storage
- Refrigerate until serving time. They can be stored in an airtight container for up to 5 days.
Notes
For best results, ensure cream cheese is at room temperature before mixing and avoid overmixing to maintain a light texture.