Description
Delightful bite-sized pumpkin cheesecake balls, perfectly spiced for autumn gatherings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- ¼ cup powdered sugar
- ½ cup unsalted butter, softened
- 1 cup cream cheese, at room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
- ½ cup white chocolate chips, melted
- Chopped pecans or walnuts for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs, powdered sugar, and softened butter. Mix until the texture resembles wet sand.
- In another bowl, blend cream cheese, pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy.
- Gradually fold the graham cracker mixture into the pumpkin filling until uniformly incorporated.
- Using a small scoop or your hands, form the mixture into bite-sized balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
- Refrigerate for at least 30 minutes, allowing the balls to firm up. Once chilled, dip each ball in melted white chocolate, ensuring an even coating.
- Sprinkle with chopped nuts for added texture and visual appeal while the chocolate is still warm.
- Allow the chocolate to set completely before serving.
Notes
Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg