Description
These delightful no-bake pumpkin cheesecake balls are the perfect autumn comfort food. Featuring a luscious, velvety interior blended with real pumpkin purée and warm aromatic spices, each bite is coated in a crisp chocolate shell. Simple to assemble and requiring no oven time, this recipe captures the essence of cozy harvest memories. They are an elegant yet approachable dessert, ideal for gatherings or a quiet moment of indulgence when the days turn cool.
Ingredients
8 oz cream cheese, softened
1/2 cup pumpkin purée
2 cups graham cracker crumbs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup powdered sugar
1.5 cups semi-sweet chocolate chips (halal-certified)
1 tablespoon coconut oil
Instructions
In a large bowl, beat the softened cream cheese until smooth.
Mix in the pumpkin purée, cinnamon, nutmeg, and powdered sugar until well combined.
Slowly add the graham cracker crumbs and fold until a dough-like consistency forms.
Cover and refrigerate the mixture for 30 minutes to firm it up.
Scoop small portions and roll them into balls using your palms.
Place the balls on a parchment-lined baking sheet and freeze for 15 minutes.
In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals.
Dip each chilled ball into the melted chocolate, shaking off the excess.
Place back on the parchment paper and allow the chocolate to set completely before serving.
Notes
Ensure you use pumpkin purée and not pumpkin pie filling which contains extra sweeteners. Store these in the refrigerator for up to one week as they contain dairy. You can dust the tops with extra cinnamon for a festive garnish.
Nutrition
- Serving Size: 1 ball
- Calories: 145
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg