Description
Delightfully creamy pumpkin cheesecake balls rolled in graham cracker crumbs and drizzled with white chocolate, perfect for fall gatherings or sweet snacks.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips, melted
Instructions
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and cloves. Mix until well combined.
- Refrigerate the mixture for about 30 minutes to make it easier to handle.
- Once chilled, scoop out small amounts of the mixture and roll into 1-inch balls.
- Roll each ball in graham cracker crumbs, ensuring it is fully coated.
- Drizzle or dip the balls in melted white chocolate and let set on a parchment-lined tray.
- Refrigerate for an additional 10-15 minutes to allow the chocolate to harden.
Notes
These cheesecake balls can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
