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.