Instructions:
- Prepare the Cheesecake Mixture:
- Heat treat the spice cake mix by microwaving it in two 30-second intervals, stirring in between. Let it cool before adding it to the cream cheese.
- In a bowl, beat the pumpkin puree and softened cream cheese until smooth.
- Sprinkle the cooled, dry cake mix over the pumpkin mixture and mix thoroughly.
- Chill and Shape:
- Chill the cheesecake mixture tightly covered in the refrigerator for at least 2 hours.
- Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, roll the chilled mixture into balls and place them on the prepared baking sheet.
- Coat the Cheesecake Bites:
- Microwave the white almond bark in a heat-safe bowl in 30-second intervals until completely melted and smooth.
- Dip each cheesecake bite into the melted almond bark using a fork, tapping off any excess coating, and place them back on the baking sheet.
- Final Touches:
- While the coating is still wet, lightly sprinkle the tops of the bites with pumpkin pie spice.
- Allow the coating to cool and harden completely before serving or storing.
These Pumpkin Spice Cheesecake Bites offer a delightful blend of creamy cheesecake, rich pumpkin, and warm spices, making them a perfect indulgence for the fall season. Whether enjoyed by yourself or shared with friends and family, these treats are sure to be a hit at any gathering.
