*I’ve received product in exchange for this post. However, all my opinions are entirely my own and haven’t been swayed a bit.
Happy day to all of you lovely readers! I know that for all intents and purposes, it’s summer, however I’m going to throw you for a loop with this recipe today. I’m a huuuuge pumpkin fan and when the folks at Grape-Nuts approached me to do a recipe with Grape-Nuts, I happily obliged, especially when I knew pumpkin was going to be involved 🙂
OK you caught me, I was eating it with a spoon. But can you blame me? You literally can’t go wrong with pumpkin + cheesecake. It’s a match made in little frozen cheesecake ball heaven.
Start by combining 2 blocks of 8 oz. cream cheese (softened) and 1/4 cup butter (softened) in a standing mixer. The original recipe calls for the paddle attachment, however I don’t have a paddle attachment, so my good ol’ mixing attachment did just fine.
Then, add 2 cups powdered sugar and 3 tablespoons brown sugar to the bowl. Mix until well combined.
Add 3/4 cup canned pumpkin puree and 2 teaspoons of pumpkin spice to the bowl. Mix until combined.
Add to a glass pan (or another freezer safe dish) and freeze for at least 4 hours. I let mine freeze overnight.
Add 1 1/2 cups Grape-Nut cereal and 1 teaspoon of pumpkin spice to a blender or food processor. Blend until ground.
Freeze until ready to eat :-)!
- 2 packages (8 ounces each) reduced-fat block-style cream cheese, softened
- ¼ cup butter, softened
- 2 cups powdered sugar
- 3 Tablespoons brown sugar
- ¾ cup canned pumpkin puree
- 3 teaspoons pumpkin pie spice, divided use
- 1-1/2 cups Post Grape-Nuts cereal
- In a stand mixer, combine the cream cheese and butter. Mix until light and fluffy.
- Add the powdered sugar and brown sugar and mix well.
- Add the pumpkin puree and 2 teaspoons of the pumpkin pie spice and mix until combined.
- Pour into a freezer-safe container and freeze at least 4 hours or until firm.
- In a blender or food processor, combine Grape-Nuts with remaining 1 teaspoon of pumpkin pie spice. Process until ground. Pour into a shallow dish and set aside.
- Using an ice cream scoop, scoop about 2 tablespoons of the firm pumpkin cheesecake mixture and quickly roll into a ball using your hand.
- Roll in ground Grape-Nuts mixture and place in a single layer in a freezer-safe container. (If cheesecake mixture becomes too soft, re-freeze until firm enough to handle.)
- Store cheesecake bites in freezer until ready to serve.