Pumpkin Cheesecake Bites (Print)
Creamy pumpkin cheesecake bites featuring graham crackers, spices, and cream cheese. Dunked in white chocolate, they’re a wonderful no-bake dessert.
# Ingredients:
→ Base Layers
01 -
1 teaspoon of pumpkin pie spice
02 -
2/3 cup of pumpkin puree
03 -
1/3 cup of powdered sugar
04 -
8 oz of softened cream cheese
→ Outer Coating & Crumbles
05 -
1 cup of orange candy melts (optional for decoration)
06 -
12 oz of white almond bark
07 -
1 1/2 cups of gingersnap crumbs
08 -
1 1/2 cups of graham cracker crumbs
# Steps:
01 -
Whisk powdery sugar and softened cream cheese until it's all creamy. Stir in the pumpkin puree followed by the pumpkin spice mix to create a smooth blend.
02 -
Stir in the gingersnap and graham cracker crumbs until everything looks evenly spread out. Let this mix chill in the fridge for two hours.
03 -
Scoop some of the chilled mixture and roll it into small 1-inch balls. Lay them out on a baking sheet lined with parchment paper. Cool for another half hour in the fridge.
04 -
Gently melt the almond bark in the microwave—heat for 30 seconds, then stir. Repeat until it's silky. Dip each ball into the melted coating and set them back on parchment to leave them to firm up.
# Notes:
01 -
If the texture feels too wet, toss in some extra crushed crackers. If it's too stiff, leave it out a bit to soften.
02 -
Store these in the fridge for up to 2-3 days if making ahead.
03 -
They freeze like a charm for a month. Thaw them in the fridge before serving.