Pumpkin Cheesecake Bites

*I’ve received product in exchange for this post. However, all my opinions are entirely my own and haven’t been swayed a bit.

Happy day to all of you lovely readers! I know that for all intents and purposes, it’s summer, however I’m going to throw you for a loop with this recipe today. I’m a huuuuge pumpkin fan and when the folks at Grape-Nuts approached me to do a recipe with Grape-Nuts, I happily obliged, especially when I knew pumpkin was going to be involved 🙂

pumpkin cheesecake bitesWho decided it needed to be fall to indulge in pumpkin anyways? Get that person on the phone, I need to have a word with them.

pumpkin cheesecake bitesThe filling of these little bites is a delicious pumpkin and cheesecake mix that I may or may not have been eating with a spoon prior to rolling them up in balls…

OK you caught me, I was eating it with a spoon. But can you blame me? You literally can’t go wrong with pumpkin + cheesecake. It’s a match made in little frozen cheesecake ball heaven.

pumpkin cheesecake bitesStart by combining 2 blocks of 8 oz. cream cheese (softened) and 1/4 cup butter (softened) in a standing mixer. The original recipe calls for the paddle attachment, however I don’t have a paddle attachment, so my good ol’ mixing attachment did just fine.

Then, add 2 cups powdered sugar and 3 tablespoons brown sugar to the bowl. Mix until well combined.

Add 3/4 cup canned pumpkin puree and 2 teaspoons of pumpkin spice to the bowl. Mix until combined.

Add to a glass pan (or another freezer safe dish) and freeze for at least 4 hours. I let mine freeze overnight.

pumpkin cheesecake bitesIf you do let it freeze overnight, just let it thaw for about 3 minutes or else it’ll be too hard to form into balls.

Add 1 1/2 cups Grape-Nut cereal and 1 teaspoon of pumpkin spice to a blender or food processor. Blend until ground.

pumpkin cheesecake bitesNow, take an ice cream scoop and scoop about 2 tablespoons of the pumpkin cheesecake mixture.

pumpkin cheesecake bitesRoll it into a ball (warning, this is going to be cold!) and cover in the Grape-Nut crust.

pumpkin cheesecake bitesSet aside and continue process until you have no more pumpkin filling.

Freeze until ready to eat :-)!

5.0 from 1 reviews
Pumpkin Cheesecake Bites
Prep time
Total time
The easiest pumpkin cheesecake bites--filled with a smooth, creamy pumpkin cheesecake filling and rolled in a grape-nut crust.
Recipe type: Dessert
Serves: 24 bites
  • 2 packages (8 ounces each) reduced-fat block-style cream cheese, softened
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 3 Tablespoons brown sugar
  • ¾ cup canned pumpkin puree
  • 3 teaspoons pumpkin pie spice, divided use
  • 1-1/2 cups Post Grape-Nuts cereal
  1. In a stand mixer, combine the cream cheese and butter. Mix until light and fluffy.
  2. Add the powdered sugar and brown sugar and mix well.
  3. Add the pumpkin puree and 2 teaspoons of the pumpkin pie spice and mix until combined.
  4. Pour into a freezer-safe container and freeze at least 4 hours or until firm.
  5. In a blender or food processor, combine Grape-Nuts with remaining 1 teaspoon of pumpkin pie spice. Process until ground. Pour into a shallow dish and set aside.
  6. Using an ice cream scoop, scoop about 2 tablespoons of the firm pumpkin cheesecake mixture and quickly roll into a ball using your hand.
  7. Roll in ground Grape-Nuts mixture and place in a single layer in a freezer-safe container. (If cheesecake mixture becomes too soft, re-freeze until firm enough to handle.)
  8. Store cheesecake bites in freezer until ready to serve.

pumpkin cheesecake bites

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