Description
Delightful no-bake Pumpkin Cheesecake Balls that blend cream cheese with pumpkin and warm spices for a perfect autumn treat.
Ingredients
Scale
- 8 oz (227g) full-fat cream cheese, softened
- â…“ cup (80g) canned pumpkin puree
- ½ cup (60g) sifted powdered sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- â…› tsp ground cloves
- 1 tsp pure vanilla extract
- Pinch of salt
- 2 cups (340g) white chocolate, chopped
- 1 tsp (5ml) refined coconut oil
- Optional toppings: Crushed graham crackers, chopped nuts, sprinkles, dark/milk chocolate for drizzle
Instructions
- In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree and sifted powdered sugar; beat until creamy. Mix in spices and vanilla extract until combined.
- Cover and refrigerate the mixture for at least 4 hours, or ideally overnight, until firm.
- Line a baking sheet with parchment paper. Scoop 1.5-tablespoon portions and roll into smooth balls.
- Freeze the formed balls for 30-60 minutes until they are very firm.
- Melt the white chocolate with coconut oil in a microwave, stirring until smooth.
- Dip the frozen balls into the melted white chocolate, letting excess drip off.
- Sprinkle desired toppings on immediately or place on parchment paper. Refrigerate for at least 30 minutes until the chocolate sets.
- For extra decoration, drizzle melted chocolate over the set balls and refrigerate briefly.
Notes
Ensure cream cheese is room temperature for a smooth mixture. Allow chilling time for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg