Pumpkin Pie Cheesecake Balls

Cooking Method: Uncooked

Cuisine: American

Courses: High Protein/Low Cal Treats

Difficulty: Beginner

Servings: 20

Description

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

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

1
Blend or crush graham crackers into crumbs unless you bought graham cracker crumbs.
2
Mix cream cheese, pumpkin puree, graham cracker crumbs, and powdered sugar in a large bowl.
3
Freeze for about an hour. If it doesn’t set up well enough to mold add more graham crackers.
4
Roll into balls and put on a wax paper covered tray and put back into the freezer.
5
Put the chocolate chips and some coconut oil in a bowl and hit in 20 second increments and stir until chocolate becomes dippable.
6
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

Read it online: https://agner.world/recipe/pumpkin-pie-cheesecake-balls/