Description
Creamy, spiced pumpkin cheesecake bites coated in white chocolate for an easy and festive fall dessert that requires no baking.
Ingredients
Units
Scale
For the Filling
- 8 oz Cream cheese, softened (Full fat works best for firmness.)
- 1 cup Pumpkin puree (Use plain puree, not pie filling.)
- 1/2 cup Powdered sugar (Adjust according to taste.)
- 1 tsp Vanilla extract
- 2 tsp Pumpkin spice (Or use cinnamon plus a pinch of nutmeg and ginger.)
- 1/2 cup Graham cracker crumbs (For thickening.)
- 1 pinch Salt
For the Coating
- 10 oz White chocolate bars or melting wafers (Optional: a tiny bit of coconut oil or shortening for smoother melting chocolate.)
Instructions
Preparing the Filling
- Beat the softened cream cheese until smooth.
- Mix in the powdered sugar, vanilla, pumpkin spice, and a pinch of salt.
- Add the drained pumpkin puree and mix again.
- Stir in the graham cracker crumbs until thick.
- Taste and adjust spices or sweetness if desired.
Chilling and Shaping
- Cover the bowl and chill for at least 1 to 2 hours, or 45 minutes in the freezer.
- Scoop small portions and roll them into balls using your palms.
- Place the balls on a parchment-lined tray and chill again for 30 minutes.
Coating the Bites
- Melt the white chocolate in short bursts in the microwave, stirring between bursts.
- Coat each chilled ball with melted chocolate using a fork to drip off excess.
- Place back on parchment and optionally sprinkle with pumpkin spice before the chocolate sets.
Notes
Store finished bites in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw overnight in the fridge.
- Prep Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American, Fall
Nutrition
- Calories: 120
- Sugar: 7
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 15
- Protein: 1
