Pumpkin Spice Cheesecake Bites

Directions

To make this no-bake recipe safely edible, “heat treat” spice cake mix by adding to a medium, heat-safe bowl and microwaving mix for 30 seconds. Stir and repeat. Allow cake mix to cool completely.

In another medium bowl, using an electric mixer, beat cream cheese and pumpkin purée on medium-high speed for 1-2 minutes until combined. Add cooled dry cake mix to cream cheese mixture, beating until fully combined; the mixture will be thick.

Cover bowl with plastic wrap, and refrigerate for 2 hours.

Line two large baking sheets with parchment paper and set aside.

Scoop cheesecake mixture with a 1-tablespoon cookie scoop, roll into smooth balls, and place on one prepared baking sheet.

In a small, microwave-safe bowl, heat almond bark in 30-second intervals, stirring in between, until fully melted and smooth. Using a fork, individually dip balls into melted almond bark until evenly coated, allowing excess to drip off. Place coated balls on second prepared baking sheet. Before coating sets, garnish each with a sprinkle of pumpkin pie spice.

Allow bites to harden on baking sheet before transferring to a serving plate. Keep stored in refrigerator.