Pumpkin Cheesecake Bites
No-bake pumpkin cheesecake truffles rolled in ginger snap and graham cracker crumbs and coated in white chocolate.
Ingredients
| 3/4 cup | 180 ml | crushed ginger snaps, divided |
| 3/4 cup | 180 ml | crushed graham crackers, divided |
| 4 oz | 115 g | cream cheese, softened |
| 2 1/2 cup | 600 ml | melted white chocolate, divided |
| 1/2 cup | 120 ml | pumpkin puree |
| 1 tsp | 5 ml | pumpkin pie spice |
| 1 pinch | kosher salt | |
| 1 tbsp | 15 ml | coconut oil |
Instructions
Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside. In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed. Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes. Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs. Refrigerate at least 10 minutes, or until ready to serve.