YIELDS: 19 | PREP TIME: 15 MINS | TOTAL TIME: 2 HRS 10 MINS
I cannot think of a good way to start fall but by making these easy and quick Pumpkin Cheesecake Bites. Another amazing no-bake dessert with a simple mixture that is rolled and coated in white chocolate. Not too sweet and perfectly delicious!
INGREDIENTS
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1 cup crushed ginger snaps
3/4 cup crushed graham crackers
4 oz. cream cheese softened
2 1/2 cups melted white chocolate, divided
1/2 cup pumpkin puree
1 tsp. pumpkin pie spice
Pinch kosher salt
1 tbsp. coconut oil
How to make Pumpkin Cheesecake Bites
Step 1: Using a parchment paper, line a large baking sheet.
Step 2: Add the ginger snaps with the graham cracker crumbs in a small bowl. Mix well. Note to reserve 2 tbsp for the topping.
Step 3: Place the cream cheese in a large bowl and beat until light and fluffy. Adding in half a cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt in the bowl once the cream cheese is fluffy. Beat well until everything is combined before mixing in the cookie crumbs.
Step 4: Shape the mixture into tablespoon-sized balls. Freeze the balls for about 40 minutes or until solid.
Step 5: Take the chilled balls out of the freezer and smoothen out the edges by rolling each between your palms. Put them back again in the fridge for another 5 minutes to chill.
Step 6: Meanwhile, combine the rest of the melted white chocolate with coconut oil.
Step 7: Dip each truffle in the melted chocolate-coconut oil mixture and coat evenly. Place the dipped truffle on the prepared baking sheet and sprinkle over the reserved cookie crumbs.
Step 8: Place in the fridge to chill for at least an hour or until it’s time to serve.
Ingredients
- 1 cup crushed ginger snaps
- 3/4 cup crushed graham crackers
- 4 oz. cream cheese softened
- 2 1/2 cups melted white chocolate, divided
- 1/2 cup pumpkin puree
- 1 tsp. pumpkin pie spice
- Pinch kosher salt
- 1 tbsp. coconut oil
Instructions
Step 1: Using a parchment paper, line a large baking sheet.
Step 2: Add the ginger snaps with the graham cracker crumbs in a small bowl. Mix well. Note to reserve 2 tbsp for the topping.
Step 3: Place the cream cheese in a large bowl and beat until light and fluffy. Adding in half a cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt in the bowl once the cream cheese is fluffy. Beat well until everything is combined before mixing in the cookie crumbs.
Step 4: Shape the mixture into tablespoon-sized balls. Freeze the balls for about 40 minutes or until solid.
Step 5: Take the chilled balls out of the freezer and smoothen out the edges by rolling each between your palms. Put them back again in the fridge for another 5 minutes to chill.
Step 6: Meanwhile, combine the rest of the melted white chocolate with coconut oil.
Step 7: Dip each truffle in the melted chocolate-coconut oil mixture and coat evenly. Place the dipped truffle on the prepared baking sheet and sprinkle over the reserved cookie crumbs.
Step 8: Place in the fridge to chill for at least an hour or until it's time to serve.
