Description
Delight in these creamy No-Bake Pumpkin Cheesecake Balls, perfectly capturing the flavors of autumn with a crunchy gingersnap coating.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup crushed gingersnap cookies
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 12 oz white chocolate, melted
Instructions
- Blend the cream cheese, pumpkin puree, crushed gingersnap cookies, powdered sugar, vanilla extract, and pumpkin pie spice in a mixing bowl until smooth.
- Chill the mixture for about 30 minutes to firm up.
- Scoop small portions using an ice cream scoop or tablespoon and roll into balls.
- Dip each ball in melted white chocolate, letting excess drip off.
- Set the balls on a parchment-lined baking sheet and chill again until the chocolate is firm, about 30 minutes.
- Enjoy chilled, optionally topped with crushed gingersnap or a drizzle of chocolate.
Notes
Make these a day ahead for gatherings; they store well in the fridge for up to a week.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg