No-Bake Pumpkin Cheesecake Bites Recipe

Directions

1. Set up your work area with a parchment-lined cutting board or plate that fits in the fridge or freezer, a dipping spoon, and microwave-safe bowls for melting candy. Have a piping bag or a zip-top bag ready for decorating.
2. Crush the 25 Double-Stuffed Golden Oreos in a food processor or by placing them in a large zip-top bag and using a rolling pin. Transfer the crumbs to a large bowl.
3. Add 2 teaspoons of pumpkin pie spice and 4 ounces of softened cream cheese to the bowl. Mix until the dough comes together and forms a ball.
4. Scoop out heaping teaspoons of dough and roll each into a 1-inch ball. Place the balls on the prepared parchment.
5. Chill the sheet of balls in the fridge or freezer for about 30 minutes until firm.
6. Remove the chilled balls from the fridge or freezer and set them aside.
7. Melt the 12-ounce bag of orange candy melts in a microwave-safe bowl in 30-second bursts, stirring well after each, until smooth. Be careful not to overheat.
8. Using a spoon, dip one ball into the orange candy melts, coating it completely. Lift it out with the spoon and gently tap the spoon against the bowl to remove excess coating.
9. Place the coated ball back on the parchment and use the tip of the spoon to smooth out any indentations. Repeat with the remaining balls.
10. Melt the 1/4 cup of green candy melts in the same way. Transfer the melted green to a piping bag or a zip-top bag with a tiny corner snipped off.
11. Pipe a small stem and leaves onto each pumpkin truffle—a loose star shape works well. Let the designs set until hardened.