Description
Delight in these Pumpkin Cheesecake Bites that perfectly combine the spiced warmth of pumpkin pie with a creamy cheesecake center, coated in decadent white chocolate and crunchy cookie crumbs. These no-bake, bite-sized treats are ideal for holiday gatherings or whenever you crave a festive sweet indulgence.
Ingredients
Crust and Topping
- 1 cup crushed ginger snaps
- 3/4 cup crushed graham crackers
Cheesecake Filling
- 4 oz. cream cheese, softened
- 1/2 cup melted white chocolate (divided from 2 1/2 cups)
- 1/2 cup pumpkin puree
- 1 tsp. pumpkin pie spice
- Pinch kosher salt
Coating
- 2 cups melted white chocolate (remaining from 2 1/2 cups)
- 1 tbsp. coconut oil
Instructions
- Prepare Baking Sheet and Crumbs: Line a large baking sheet with parchment paper to prevent sticking. In a small bowl, combine the crushed ginger snaps and graham cracker crumbs. Reserve 2 tablespoons of this mixture for later topping.
- Mix Cheesecake Filling: In a large bowl, beat the softened cream cheese until it is light and fluffy. Add 1/2 cup of the melted white chocolate, pumpkin puree, pumpkin pie spice, and a pinch of kosher salt. Beat the mixture until all ingredients are well incorporated. Fold in the cookie crumbs to add texture.
- Scoop and Freeze Bites: Using a tablespoon, scoop out the mixture into small balls and place them on the prepared baking sheet. Freeze the balls until they are solid, about 40 minutes.
- Smooth the Bites: Remove the frozen balls and roll them gently between your palms to smooth out the edges. Return the bites to the baking sheet and chill them for an additional 5 minutes to firm up.
- Coat with White Chocolate: Combine the remaining 2 cups of melted white chocolate with 1 tablespoon of coconut oil to create a smooth dipping chocolate. Dip each chilled cheesecake bite into the white chocolate coating, ensuring it’s fully covered. Place them back on the baking sheet and immediately sprinkle with the reserved cookie crumbs for added crunch and decoration.
- Chill and Serve: Refrigerate the coated cheesecake bites for at least 1 hour to allow the white chocolate to set completely. Serve chilled and enjoy!
Notes
- Use full-fat cream cheese for the creamiest texture.
- For a stronger pumpkin flavor, increase the pumpkin pie spice slightly.
- The bites can be stored in an airtight container in the refrigerator for up to 5 days.
- Freeze leftovers for longer storage; thaw briefly before serving.
- Ensure the white chocolate is fully melted and smooth before dipping to achieve an even coating.