These little Pumpkin Spice Latte Cheesecake Bites are a delicious treat for fall parties. Pumpkin and coffee in each mini size lets you grab a few at a time.
*This post is brought to you in partnership with the American Dairy Association Mideast. Thank you for allowing me to bring you brands and products that we use and love. As always, all opinions are 100% my own.
I finally got around to decorating the house for fall last week. And by decorating I really mean just putting up a few knick knacks and things I found at Target.
My husband was out of town for a trip, and I couldn’t reach the door to the garage attic storage space, so I stopped at the store to “just look” at what they had.
I should know better than to stop in Target for a look. Not only did I lose 2 hours of my day (yes, I really did that), but I also had an entire cart of fall decorations, plus baking supplies and clothes.
Luckily, I woke up from my trance in time to remove a few items before actually paying for everything.
That store is my kryptonite. It’s so easy to be there forever just gawking at all the cute things! They know how to speak to my consumer heart, that’s for sure!
Pumpkin Spice Latte Cheesecake Bites
So, now there are white pumpkins on the shelf above the sink, a wooden bat on the shelf in the dining room, a few scattered pumpkins in the living room, and a skeleton and his rat friend sitting on the fireplace.
Not too much, but enough that it says hello fall to you when you walk in.
These little Pumpkin Spice Latte Cheesecake Bites are another way to get your fall fix. Everyone gets so excited for the fall drinks to arrive at the local coffee shops, so I knew that I wanted to make a little mini cheesecake that had those flavors.
I used this Pumpkin Oreo Cheesecake as my base for the bites, and then added a homemade coffee whipped cream and a coffee bean to make them look and taste cute. This batch makes 24 mini bites.
And trust me, those will not last long at all. Something about the little size makes you think you can pop a few of them at a time.
It was fun to see everyone and also learn some new tips for work at the conference.
A few years ago I had the opportunity to go with the American Dairy Association and visit a dairy farm for a day.
It was great to see the love the farmers had for their cows and how the milk went from farm to fridge. You can follow milk’s amazing journey too.
The Ohio and West Virginia cows produce 645 million gallons of milk each year that is used in things like cream cheese, yogurt, and heavy whipping cream.
As I made these easy cheesecake bites, I made sure to incorporate those dairy products in every part of them.
The cheesecake layer is cream cheese of course, and a little spoonful of Greek yogurt, and the top is heavy cream whipped with instant coffee for a delicious swirl of goodness.
Adding dairy to your day is easier than you thought, right?
And if more dairy looks like cheesecake, I’m totally going to start increasing my dairy intake right away.
Connect more with ADA Mideast:
Looking for more fall cheesecake recipes? Here are a few you may enjoy.
- Chocolate Chai Cheesecakes
- Brownie Swirled Pumpkin Cheesecake Bars
- Pumpkin Cheesecake Brownie Pie
- Apple Turtle Cheesecake Tart
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Pumpkin Spice Latte Cheesecake Bites recipe and video:
- 3/4 cup vanilla wafer crumbs (about 20 cookies)
- 2 Tablespoons melted butter
- 8 ounces cream cheese
- 1/4 cup granulated sugar
- 1 Tablespoon Greek yogurt
- 1/2 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice + extra for garnish
- 1 Tablespoon all purpose flour
- 1 large egg
- 1 cup heavy whipping cream
- 4 Tablespoons powdered sugar
- 2 teaspoon instant coffee granules
- 24 chocolate covered coffee beans
- Preheat the oven to 350 degrees. Line a mini muffin tin with 24 mini cupcake liners.
- Combine the cookie crumbs and butter. Spoon evenly into the bottom of the liners. Press down firmly with a small object.
- Beat the cream cheese and sugar until creamy. Add the yogurt, vanilla, pumpkin, pumpkin pie spice, and flour and beat again. Add the egg and beat until mixed in.
- Spoon the cheesecake batter evenly in the liners. They should be full. Bake for 18-19 minutes.
- Remove and let cool in the pan for 10 minutes, and then remove the cheesecakes and place on a wire rack to cool for 1 hour. Refrigerate until chilled.
- Place the heavy whipping cream, powdered sugar, and instant coffee in a chilled mixing bowl. Beat on high until stiff peaks form.
- Swirl on top of the chilled cheesecakes using a piping bag and icing tip 1M. Sprinkle with pumpkin pie spice.
- Top with a chocolate covered coffee bean right before serving.
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Amount Per Serving: Calories: 323Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 64mgCarbohydrates: 31gFiber: 3gSugar: 22gProtein: 4g