Pumpkin Cheesecake Bites Recipe

Fall is here, which means my favorite season is upon us! In the past couple years, I have enjoyed making some autumnal-themed bakes and desserts, and this year is no different. This year I’ve decided to move away from my usual warm, baked good and go for something colder, but still equally delicious!

Pumpkin Cheesecake Bites

  • 1 cup crushed ginger snaps

  • 3/4 cup crushed graham cracker

  • 4 oz. softened cream cheese

  • 2 1/2 cups melted white chocolate

  • 1/2 cup pumpkin puree

  • 1 teaspoon pumpkin pie spice

  • Pinch of salt

  • 1 tablespoon coconut oil

  1. Line a baking sheet with parchment paper. In a small bowl, mix together crushed ginger snap and graham cracker crumbs. Set aside 2 tablespoons for topping.

  2. In a large bowl, beat cream cheese until light and fluffy. Add in 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt until well combined. Mix in rest of crumbs.

  3. Scoop mixture into balls and refrigerate for 40 minutes.

  4. Roll the dough balls in your hands to smooth out edges, then refrigerate for 5 additional minutes.

  5. Mix together remaining 2 cups of melted white chocolate with coconut oil, and dip dough balls in to thoroughly coat. Place back on baking sheet and sprinkle crumbs on top.

  6. Freeze for an hour. Enjoy!

Food & DrinkJordyn Bergpumpkin cheesecake bites, recipe, fall dessertsComment