Pumpkin Cheesecake Bites (Print Version)
# Ingredients:
→ Base Mix
01 -
2/3 cup canned pumpkin puree
02 -
1 teaspoon spice blend for pumpkin pie
03 -
8 oz creamy, softened cream cheese
04 -
1/3 cup fine powdered sugar
→ Outer Layer & Crumbs
05 -
1 1/2 cups crushed gingersnap cookies
06 -
1 cup orange candy melts (optional drizzle)
07 -
12 oz white almond coating
08 -
1 1/2 cups ground graham crackers
# Instructions:
01 -
Use an electric mixer to whip powdered sugar into softened cream cheese until fluffy. Stir in pumpkin puree and sprinkle in the pumpkin spice blend, mixing everything together until smooth.
02 -
Throw the graham and gingersnap crumbs into the cheese mixture, stirring until the texture's even. Let the bowl sit in the fridge for 2 hours to firm up.
03 -
Grab the chilled mix and roll it into 1-inch balls with your hands. Lay them out on a sheet covered with parchment. Chill those for another 30 minutes.
04 -
Melt almond bark in the microwave—go 30 seconds at a time, stirring between rounds. Dip the balls into the glossy coating and pop them back onto the parchment paper to harden.
# Notes:
01 -
If the dough's too sticky, add more crumb mix; too hard, let it warm up a bit.
02 -
Make these 2-3 days early and keep them cool in your fridge.
03 -
Toss them into the freezer for up to a month; just let them thaw in the fridge before eating.