Ingredients
Method
Prepare the Graham Cracker Crumbs:
- Place the graham crackers in a food processor and blend until fine crumbs form.
- Reserve 2 tablespoons of crumbs for topping.
Mix the Filling:
- In a large mixing bowl, combine the softened cream cheese, pumpkin puree, and graham cracker crumbs.
- Add powdered sugar, pumpkin pie spice, salt, and vanilla extract. Mix until smooth and well incorporated.
Chill the Mixture:
- Cover the bowl with plastic wrap and place in the freezer for 1 hour to firm up.
Shape the Bites:
- Once the mixture is firm, scoop out portions using a spoon or small cookie scoop.
- Roll the portions into approximately 20 balls with your hands.
- Place the balls on a parchment-lined baking sheet and freeze for an additional 30 minutes.
Melt the Chocolate:
- In a microwave-safe bowl, melt the white chocolate with the coconut oil in 20-second intervals, stirring between each interval until smooth.
- Let the melted chocolate cool slightly.
Coat the Cheesecake Bites:
- Using a fork or skewer, dip each frozen ball into the melted chocolate, ensuring it is fully coated.
- Place the coated bites back onto the parchment-lined baking sheet.
- Sprinkle reserved graham cracker crumbs on top while the chocolate is still wet.
Chill and Serve:
- Refrigerate the bites until the chocolate is fully set, about 15-20 minutes.
- Store the bites in an airtight container in the refrigerator for up to five days.
- Serve chilled and enjoy!
Notes
- Use room-temperature cream cheese for a smoother filling.
- Ensure proper chilling time to make the bites easier to handle and coat.
- Customize the coating with dark chocolate or milk chocolate for a different flavor.