Ingredients
Scale
- 8 oz cream cheese, softened
- ½ cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- 1 ½ cups graham cracker crumbs
- 1 cup white chocolate chips, melted
- Optional toppings: cinnamon, crushed graham crackers, or chopped nuts
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined and creamy.
- Gradually fold in the graham cracker crumbs until the mixture thickens and holds together easily. If the mixture feels too soft, add an extra ¼ cup of crumbs.
- Using a cookie scoop or tablespoon, portion the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 1 hour to firm up.
- Melt the white chocolate chips in the microwave or a double boiler. Dip each chilled cheesecake ball into the melted chocolate, allowing excess to drip off. Return to the baking sheet and sprinkle with optional toppings before the chocolate sets. Chill for another 15 minutes to firm up.
Notes
- Use full-fat cream cheese for the creamiest texture.
- If the mixture is too sticky, refrigerate for 20 minutes before shaping.
- For a richer flavor, add a pinch of cinnamon or nutmeg.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 cheesecake ball
- Calories: 120 Kcal
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg