Pumpkin Chocolate Chip Cheesecake Bites

Pumpkin Chocolate Chip Cheesecake Bites takes about 2 hours and 10 minutes from beginning to end. One portion of this dish contains around 1g of protein, 10g of fat, and a total of 182 calories. This recipe serves 30. For 35 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It works well as a very affordable hor d'oeuvre. This recipe from The Gunny Sack has 133 fans. A mixture of graham cracker crumbs, pumpkin puree, cream cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 3%, this dish is improvable. Try Chocolate chip biscoff cheesecake bites, Chocolate Chip Cookie Cheesecake Bites, and Chocolate Chip Pumpkin Bites for similar recipes.

Servings: 30

Preparation duration: 40 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Beat the cream cheese, for about two minutes until smooth.Beat in the pumpkin puree until smooth, scraping the bowl as needed.Mix in the graham cracker crumbs, powdered sugar, maple syrup and pumpkin pie spice.Stir in 1 cup of the mini chocolate chips (set the remaining cup aside for later use).Cover and refrigerate for 1-2 hours.Scoop the cheesecake mixture with a one tablespoon dough scoop onto a parchment covered pan.Put the cheesecake bites into the freezer for about 15 minutes to harden.Melt the vanilla almond bark in the microwave according to the instructions on the package.Dip the cheesecake bites into the melted almond bark and return them to the parchment paper to harden.Melt the remaining cup of mini chocolate chips in the microwave according to the instructions on the package.Stir in the vegetable shortening and drizzle the chocolate over the cheesecake bites.Store in the refrigerator.

 

Step by step:

1. Beat the cream cheese, for about two minutes until smooth.Beat in the pumpkin puree until smooth, scraping the bowl as needed.

2. Mix in the graham cracker crumbs, powdered sugar, maple syrup and pumpkin pie spice.Stir in 1 cup of the mini chocolate chips (set the remaining cup aside for later use).Cover and refrigerate for 1-2 hours.Scoop the cheesecake mixture with a one tablespoon dough scoop onto a parchment covered pan.

3. Put the cheesecake bites into the freezer for about 15 minutes to harden.Melt the vanilla almond bark in the microwave according to the instructions on the package.Dip the cheesecake bites into the melted almond bark and return them to the parchment paper to harden.Melt the remaining cup of mini chocolate chips in the microwave according to the instructions on the package.Stir in the vegetable shortening and drizzle the chocolate over the cheesecake bites.Store in the refrigerator.

Nutrition Information:

covered percent of daily need