Roxy15
Well-known member
Pumpkin Cheesecake Bites;
INGREDIENTS;
3/4 c. crushed ginger snaps, divided
3/4 c. crushed graham crackers, divided
4 oz. cream cheese, softened
2 1/2 c. melted white chocolate, divided
1/2 c. pumpkin puree
1 tsp. pumpkin pie spice
pinch of kosher salt
1 tbsp. coconut oil
DIRECTIONS;
1. Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside 2 tablespoons for topping.
2. In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in cookie crumbs.
3. Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.
4. Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs.
5. Refrigerate at least 20 minutes, or until ready to serve.
View attachment 16100
INGREDIENTS;
3/4 c. crushed ginger snaps, divided
3/4 c. crushed graham crackers, divided
4 oz. cream cheese, softened
2 1/2 c. melted white chocolate, divided
1/2 c. pumpkin puree
1 tsp. pumpkin pie spice
pinch of kosher salt
1 tbsp. coconut oil
DIRECTIONS;
1. Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside 2 tablespoons for topping.
2. In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in cookie crumbs.
3. Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.
4. Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs.
5. Refrigerate at least 20 minutes, or until ready to serve.
View attachment 16100
