Pumpkin Cheesecake Bites

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Pumpkin Cheesecake Bites
These truffles are a simple mixture gets rolled together and coated in white chocolate for a super easy no-bake dessert.

YIELDS: 19

INGREDIENTS

1 c. crushed ginger snaps
3/4 c. crushed graham crackers
4 oz. cream cheese, softened
2 1/2 c. melted white chocolate, divided
1/2 c. pumpkin puree
1 tsp. pumpkin pie spice
Pinch 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 40 minutes.

4. Roll chilled balls between your palms to smooth out edges, then chill for an additional 5 minutes.

5. Mix together remaining 2 cups melted white chocolate with coconut oil, then dip truffles in to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs.

6. Refrigerate at least 1 hour, or until ready to serve.