Pumpkin Cheesecake Bites (Printable Version)

Creamy no-bake bites made with pumpkin, cream cheese, spices, and graham crackers, all wrapped in a white chocolate shell.

# What You'll Need:

→ Bottom Layer

01 - 2/3 cup pumpkin puree
02 - 1 teaspoon pumpkin pie spice
03 - 8 oz cream cheese, softened
04 - 1/3 cup powdered sugar

→ Coatings & Crunch

05 - 12 oz white almond bark
06 - 1 cup orange candy melts (optional for decoration)
07 - 1 1/2 cups gingersnap crumbs
08 - 1 1/2 cups graham cracker crumbs

# Steps to Follow:

01 - Start by blending the cream cheese and powdered sugar until creamy. Then stir in the pumpkin puree and pumpkin spice until it’s all mixed well.
02 - Mix the gingersnap and graham cracker crumbs into the pumpkin mixture until everything feels even. Let it chill in the fridge for 2 hours.
03 - Scoop out portions of the chilled mix and roll them into small balls, about the size of an inch. Put them on a parchment-lined baking sheet, then pop them back in the fridge for 30 minutes.
04 - Warm the almond bark in the microwave in 30-second bursts, stirring every time. Dip each ball into the melted bark, then set them back on parchment paper until the coating hardens.

# Additional Notes:

01 - Too soft? Add some more crushed crackers. Too firm? Let it sit out for a bit to soften up.
02 - You can make these ahead – they’ll stay good in the fridge for 2 to 3 days.
03 - They freeze wonderfully for up to a month. Thaw in the fridge when ready to enjoy.