Description
These sweet and creamy pumpkin cheesecake balls are the perfect fall treat. Coated in smooth white chocolate and made with pumpkin puree and cream cheese, they offer a delightful combination of flavors, making them an easy and delicious dessert for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 cup powdered sugar
- 1 1/2 cups graham cracker crumbs
- 1 cup white chocolate chips
- 1 tbsp coconut oil
Instructions
- In a mixing bowl, combine cream cheese, pumpkin puree, pumpkin pie spice, and powdered sugar. Mix until smooth.
- Stir in graham cracker crumbs until well combined.
- Roll mixture into 1-inch balls and place on a baking sheet lined with parchment paper.
- Chill in the freezer for 20 minutes.
- In a microwave-safe bowl, melt white chocolate chips and coconut oil in 30-second intervals, stirring in between until smooth.
- Dip each cheesecake ball into the melted white chocolate, coating evenly.
- Place back on the baking sheet and chill until set.
- Serve and enjoy!
Notes
- For a different coating, you can roll the balls in crushed graham cracker crumbs instead of white chocolate.
- These can be made ahead of time and stored in the freezer for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes