Pumpkin Cheesecake Bites (Print Version)
Creamy pumpkin cheesecake bites blended with warm spices and graham crackers, coated in sweet white chocolate, and ready without baking.
# Ingredients:
→ Base Layer
01 -
1 teaspoon of spice blend for pumpkin pie
02 -
8 ounces of cream cheese, brought to room temp
03 -
2/3 cup of pumpkin puree
04 -
1/3 cup of powdered sugar
→ Topping and Coating
05 -
1 1/2 cups of crushed gingersnaps
06 -
1 1/2 cups of ground graham crackers
07 -
1 cup of orange candy melts (drizzle, if desired)
08 -
12 ounces of white almond bark, melted
# Steps:
01 -
Combine the cream cheese with the powdered sugar until smooth. Stir in the pumpkin puree and spice mix until it's evenly mixed.
02 -
Stir in the gingersnap and graham cracker crumbs. Ensure it's fully mixed, then let it chill in the fridge for a couple of hours.
03 -
Shape the cold mixture into small balls, about an inch in size, and set them on a tray lined with parchment. Place them back in the fridge to chill for 30 minutes.
04 -
Melt the almond bark in the microwave, stirring every 30 seconds. Dip the balls into the melted coating and lay them on the parchment to let them set.
# Helpful Notes:
01 -
If the mix feels too sticky, add more crushed graham crackers, or let it soften slightly if it's too firm.
02 -
Store in the fridge for up to 3 days if prepped in advance.
03 -
Fits great in the freezer for up to a month. Be sure to thaw in the fridge before enjoying.