No Bake Pumpkin Cheesecake Bites

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Pumpkin puree

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 1/2 tsp Pumpkin pie spice
  • 6 tbsp Sweetening
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/3 cup Pecans

• Dairy

  • 8 oz Cream cheese

Found on beautyandthefoodie.com

Description

Directions

• Line a baking sheet with parchment paper or wax paper.
• Using an electric mixer or stand mixer, combine the first 5 ingredients and beat until thoroughly blended.
• Freeze the mixture in the bowl or placed in a candy mold (or round ice cube tray) for 30 minutes or more until semi-firm enough to form into balls (or release from mold).
• In a medium bowl combine all the coating ingredients and stir together. Set aside.
• Using acookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture.
• Roll each cheesecake ball in the coating until covered, and place on lined baking sheet. Re-freeze for a 20 minutes or refrigerate until firm, then serve. Store these in the fridge in a covered container.

Nutrition