Mini Pumpkin Cheesecake Bites (Printer-Friendly Version)
Creamy pumpkin and tangy cream cheese, spiced and chilled into delightful, bite-sized autumn sweets.
# Required Ingredients:
→ Base Mixture
01 -
15 grams unsalted butter
02 -
4 grams pumpkin pie spice
03 -
397 grams sweetened condensed milk
04 -
115 grams cream cheese, room temperature
05 -
120 grams canned pumpkin puree
06 -
60 grams graham cracker crumbs
07 -
57 grams white chocolate chips
→ For Assembly
08 -
nonstick cooking spray
09 -
100 grams orange sanding sugar
10 -
45 grams dark chocolate chips
# Step-by-Step Instructions:
01 -
Melt unsalted butter in a medium skillet over medium heat. Add pumpkin pie spice and cook, stirring constantly, until aromatic, approximately 30 seconds.
02 -
Incorporate sweetened condensed milk, cream cheese, and pumpkin puree. Continue stirring over medium heat until the mixture thickens, about 5 minutes. Fold in graham cracker crumbs and white chocolate chips, stirring until melted and smooth. Continue to cook, stirring frequently, until the mixture begins to pull away from the sides and bottom of the pan, 8 to 10 minutes.
03 -
Lightly grease a quarter sheet pan with cooking spray. Transfer the pumpkin mixture to the prepared pan and spread evenly. Allow to cool to room temperature, then refrigerate until firm, at least 2 hours or up to overnight.
04 -
Place orange sanding sugar in a shallow bowl. Coat your hands with a light layer of cooking spray. Form the chilled pumpkin cheesecake mixture into balls approximately 4 cm in diameter. Roll each ball in sanding sugar until fully coated.
05 -
Using a toothpick, press vertical ridges around each ball to resemble pumpkins. Gently press a dark chocolate chip onto the top of each bite as a stem. Refrigerate until fully chilled, at least 1 hour, or store in an airtight container for up to 5 days.
# Handy Cooking Tips:
01 -
For best results, allow the mixture to set thoroughly in the refrigerator before shaping. Chill finished bites well to maintain form.
02 -
Store in a single layer in an airtight container in the refrigerator for up to 5 days.