No-Bake Pumpkin Cheesecake Bites Recipe

Directions

1. Prepare your work area: line a cutting board or plate with parchment paper that will fit in the fridge or freezer. Have a dipping spoon and microwave-safe bowls ready. You can use a piping bag or a Ziploc bag for decorating.
2. Crush the Golden Oreos in a food processor or by placing them in a large Ziploc bag and using a rolling pin. Transfer the crumbs to a large bowl.
3. Add the pumpkin pie spice and softened cream cheese to the bowl with the Oreo crumbs. Mix until the dough comes together and forms a ball.
4. Scoop out about 1 inch (or one heaping teaspoon) of dough and roll it into a ball. Place each ball on the parchment-lined board. Repeat until all dough is used.
5. Refrigerate or freeze the tray of balls for about 30 minutes until firm.
6. Remove the chilled balls from the fridge or freezer and set aside.
7. Melt the orange candy melts in a microwave-safe bowl in 30-second bursts, stirring well between each. Be careful not to overheat, as the candy can scorch.
8. Using a spoon, drop one ball into the orange candy melts and coat it completely. Lift the ball 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. After all balls are coated in orange, melt the green candy melts using the same method. Transfer the melted green to a piping bag or a Ziploc bag with a tiny corner snipped off.
11. Carefully pipe a stem and leaves onto each truffle (we made a loose star shape). Let the candy set until the decorations harden.