Pumpkin and chocolate go together just like peanut butter and jelly, and I had this great idea to make these gluten-free/dairy-free pumpkin chocolate creme (oreo-like cookies) cheesecake bites, because it made total sense. And the best part about making this is – you don’t have to prepare a crust!
These are super creamy, easy to prepare, and the pumpkin/chocolate combo is perfection. And totally appropriate for Halloween & Thanksgiving festivities. You can make these up to 2-days in advance and store in the fridge for up to 3 days.
I hope you love this recipe as much as I do! Leave a comment below and tag me on your creations via IG @fullasamother #fullasamother or Pinterest @fullasamother.
Pumpkin Chocolate Creme Cheesecake (Gluten-free, Dairy-free)
Ingredients
- 15 Goodie Girl Gluten-free Chocolate Creme Cookies
- 16 oz Kitehill Almond Plain Cream Cheese
- ½ cup coconut sugar
- 2 large eggs
- ¾ cup pumpkin puree
- 2 tablespoons maple syrup
- ½ teaspoon vanilla bean paste or 1 tsp pure vanilla extract
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
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Preheat the oven to 275F degrees and line muffin pans with 15 cupcake liners.
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Place 1 chocolate creme cookie at the bottom of each muffin cavity.
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In a large mixing bowl of an electric mixer, combine cream cheese and sugar and beat using fitted paddle attachment for 1-2 minutes until fluffy.
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Add eggs, pumpkin puree, maple syrup, vanilla, sea salt, cinnamon, and pumpkin spice, then beat for 1-2 minutes until fully combined.
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Divide the batter evenly amongst the cookie-filled cups, filling almost to the top. Bake rotating cups half way through, until filling is set, about 22 minutes.
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Transfer to a wire rack and cool completely before refrigerating for at least 4 hours in the refrigerator. Store in an airtight container for up to 3 days.