These No Bake Pumpkin Cheesecake Bites are very easy to make, little pumpkin cheesecakes rolled in a  sweet pecan cinnamon coating. There is no baking required, so you can have these treats ready in a short time. Simply mix the ingredients, freeze until semi firm, and roll in the coating. Tastes like a pumpkin cheesecake rolled in a pecan crust.  I used this handy tool to make these: Cookie Scoop, where to get one, or this Candy Mold.

INGREDIENTS :

  • 8 ounces cream cheese
  • 1/2 cup pumpkin purée, like this one
  • 4 tbsp to 6 tbsp sweetener of choice (to taste): erythritol granular for low carb (like Swerve), or coconut sugar for primal
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp vanilla extract

Coating Ingredients :

  • 1/3 cup pecans, finely minced
  • 2 tbsp sweetener (erythritol granular for low carb & coconut sugar for primal)
  • 1 tsp cinnamon

INSTRUCTIONS :

  1. Line a baking sheet with parchment paper or wax paper.
  2. Using an electric mixer or stand mixer, combine the first 5 ingredients and beat until thoroughly blended.
  3. 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).
  4. In a medium bowl combine all the coating ingredients and stir together. Set aside.
  5. Using acookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture.
  6. Roll each cheesecake ball in the coating until covered, and place on lined baking sheet.
  7. Re-freeze for a 20 minutes or refrigerate until firm, then serve.
  8. Store these in the fridge in a covered container.

You can find complete recipes of this NO BAKE PUMPKIN CHEESECAKE BITES in beautyandthefoodie.com

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