Pumpkin Cheesecake Bites

By teresafu

Ingredients

• 3/4 3/4c 3/4c crushed ginger snaps, divided
• 3/4 3/4c 3/4c crushed graham crackers, divided
• 4 4oz 4oz cream cheese softened
• 2 1/2 2 1/2c 1/2c melted white chocolate, divided
• 1/2 1/2 1/2 c pumpkin purée
• 1 1 1 tsp pumpkin pie spice
• Pinch Pinch of kosher salt
• 1 1 1 tbsp coconut oil

Preparation

Step 1

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 c white chocolate, pumpkin purée, pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed.
Scoop mixture into tablespoons size balls and freeze solid, about 30 mins.
Mix together remaining 2 c melted 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 till ready to serve