How To Make Pumpkin Cheesecake Bites
Whip up a creamy batch of these no-bake pumpkin cheesecake bites, made with ginger snaps, cream cheese, and earthy sweet pumpkin for a tasty treat!
Serves:
Ingredients
- 1cupginger snaps,crushed
- ¾cupgraham crackers,crushed
- 4ozcream cheese,softened
- 2½cupswhite chocolate,melted, divided
- ½cuppumpkin puree
- 1tsppumpkin pie spice
- pinchkosher salt
- 1tbspcoconut oil
Instructions
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Line a large baking sheet with parchment paper.
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In a small bowl, mix together the ginger snaps and graham cracker crumbs. Set aside 2 tablespoons for topping.
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In a large bowl, beat the cream cheese until light and fluffy. Add ½ cup of melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in the cookie crumbs
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Scoop the mixture into tablespoon-sized balls and freeze for about 40 minutes until solid.
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Roll the chilled balls between palms to smooth out edges, then chill for an additional 5 minutes.
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Mix together the remaining melted white chocolate with coconut oil, then dip the balls in to coat. Place back on the baking sheet, then sprinkle with reserved cookie crumbs.
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Refrigerate at least 1 hour.
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Serve, and enjoy!
Nutrition
- Calories: 176.62kcal
- Fat: 10.65g
- Saturated Fat: 6.26g
- Trans Fat: 0.10g
- Monounsaturated Fat: 2.78g
- Polyunsaturated Fat: 0.56g
- Carbohydrates: 18.94g
- Fiber: 0.39g
- Sugar: 15.52g
- Protein: 2.10g
- Cholesterol: 11.29mg
- Sodium: 97.45mg
- Calcium: 57.08mg
- Potassium: 101.00mg
- Iron: 0.69mg
- Vitamin A: 74.03µg
- Vitamin C: 0.40mg
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