Name: Pumpkin Pie Cheesecake Balls
Yield: 20
Ingredients: 1 8 oz block cream cheese, softened; 1/3 cup pumpkin puree; 10 Finely crushed graham crackers or graham cracker crumbs; ½ cup powdered sugar; 2 tsp pumpkin pie spice; Pinch of salt; ½ tsp vanilla; 2 cups white chocolate or chocolate of your choice; 1 tbsp coconut oil

Pumpkin Pie Cheesecake Balls

Bite sized dessert balls mixing pumpkin pie and cheesecake dipped in a variety of coating

Author: Mike Agner Cooking Method: Uncooked Cuisine: American Courses: High Protein/Low Cal Treats

Print Recipe

Difficulty: Beginner Servings: 20

Ingredients

1 8 oz block cream cheese, softened

¹⁄₃ cup pumpkin puree

10 Finely crushed graham crackers or graham cracker crumbs

½ cup powdered sugar

2 tsp pumpkin pie spice

Pinch of salt

½ tsp vanilla

2 cups white chocolate or chocolate of your choice

1 tbsp coconut oil

Directions

Blend or crush graham crackers into crumbs unless you bought graham cracker crumbs.
Mix cream cheese, pumpkin puree, graham cracker crumbs, and powdered sugar in a large bowl.
Freeze for about an hour. If it doesn’t set up well enough to mold add more graham crackers.
Roll into balls and put on a wax paper covered tray and put back into the freezer.
Put the chocolate chips and some coconut oil in a bowl and hit in 20 second increments and stir until chocolate becomes dippable.
Dip the balls into the chocolate, top with graham cracker crumbs, and store in fridge.

Note

I made these for Thanksgiving and they were really good. I
did a variety of white chocolate, semi-sweet chocolate, dark chocolate, and
dipped in graham cracker crumbs. The
semi-sweet ones were my favorite.

Keywords: pumpkin pie, dessert, high cal, cheesecake, dessert ball

Pumpkin Pie Cheesecake Balls