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No Bake Pumpkin Cheesecake Bites

No Bake Pumpkin Cheesecake Bites are a simple treat that is low carb, grain free, and gluten-free.

These No Bake Pumpkin Cheesecake Bites are simple to make pumpkin cheesecakes wrapped in a cinnamon coating.

There's no baking required, so that you may have these treats prepared in a brief time. Mix, freeze till semi-firm, and roll in the coat. Tastes like a pumpkin cheesecake wrapped in a crust. I used this tool to create Cookie Scoop, where to get one these, or this Candy Mold

Recipe adapted from here
ìngredìents:
  • 8 ounces cream cheese
  • ⅓ cup canned pumpkìn purée, lìke thìs one
  • 4 tbsp  to 6 tbsp sweetener of choìce (to taste): erythrìtol granular for low carb (lìke Swerve), or coconut sugar for prìmal
  • 1 ½ tsp pumpkìn pìe spìce
  • 2  ½ tbsp coconut flour
  • 1 tsp vanìlla extract
Coatìng ìngredìents
  • ⅓  cup pecans or walnuts, fìnely mìnced
  • 2 tbsp sweetener (erythrìtol granular for low carb & coconut sugar for prìmal)
  • 1 tsp cìnnamon
Directions:
  1. Line a baking sheet with parchment paper or wax paper.
  2. With an electric mixer or stand mixer, combine the first 6 ingredients and beat until thoroughly mixed.
  3. Freeze the mixture in the bowl or in a round candy mold (or ice cube tray) for 15 to 20 minutes or more until just firm enough to form into balls.
  4. In a medium bowl combine all of the coating ingredients and stir together. Set aside.
  5. Working with a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture ( or discharge from the candy mold).
  6. Roll each cheesecake ball at the coat until covered, and place on lined baking sheet. Re-freeze for 20 minutes or more until a little firm serve. Store these in the refrigerator in a covered container (may want to refreeze for firmer).

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