PUMPKIN CHEESE CAKE BITES & COFFEE CREAMER // RECIPE

L E T ‘ S   S T A R T  O F F  N O V E M B E R  W I T H  A  R E C I P E !!

I mean we mine as well right?! Because we know, when we think of November, we think of T H A N K S G I V I N G, and when we think of Thanksgiving, we think of giving thanks & others, and we celebrate that with F O O D!

I’m guessing we all have many gatherings, family get togethers, work parties, friends – givings, and much more ahead of us, right?! Well, we have you covered on a Y U M M Y dessert to bring ( that is easy & does not take much prep . . . cause ain’t body got time for that! )

These Cheese Cake Bites are S O good, easy, and the perfect little dessert appetizer, cause we all have more than one dessert don’t we . . . . . . . . . .?

. . . . . . . . . okay, maybe that’s just us L O L.

Thats enough talk, lets get to the goods!

Enjoy!

P U M K I N  C H E E S E  C A K E  B I T E S :: 

8 ounces . c r e a m  c h e e s e

1 / 2 cup . p u m k i n  p u r e e

4 – 6 tbsp . c o c o n u t  s u g a r  or  s w e e t e n e r  of  c h o i c e

1  1 / 2 tsp . p u m k i n  p i e  s p i c e

1 tsp. v a n i l l a

C O A T I N G  I N G R E D I E N C E :: 

1 / 3 cup . p e c a n s

2 tbs . c o c o n u t  s u g a r  or  s w e e t e n e r  of  c h o i c e

1 tsp . c i n n a m o n

D I R E C T I O N S :: 

 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 in a round candy mold (or ice cube tray) for 30 minutes or more until firm enough to form into balls.

In a medium bowl combine all the coating ingredients and stir together. Set aside.

Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture ( or release from the candy mold). Roll each cheesecake ball in the coating until covered, and place on lined baking sheet.

Re-freeze for 20 minutes or refrigerate until firm, then serve. Store these in the fridge in a covered container.

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D A I R Y – F R E E  P U M K I N  S P I C E  C O F F E E  C R E A M E R ::

1 15-oz can . f u l l – f a t  c o c o n u t  m i l k

2 tbsp . p u m p k i n  p u r e e

2 tbsp . p u r e  m a p l e  s y r u p

½ tsp . p u m p k i n  p i e  s p i c e

pinch . s a l t (optional)

D I R E C T I O N S ::

Combine all ingredients in a small sauce pan over medium heat. Whisk to combine.

Bring mixture up to a boil, whisking continuously. Once the mixture boils, remove from heat and transfer to a glass container to cool. Once cool, a film may form on the top. Simply remove with a spoon.

Place a lid on the container and store creamer in the fridge. Shake prior to use. If the mixture hardens due to the fat in the coconut milk, simply heat it up in the microwave or on the stove.

H A P P Y  N O V E M B E R  B A B E S

X O

joy + justi

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