Velvety Pumpkin Cheesecake Balls with a Cookie Crunch

Pumpkin cheesecake balls are coated with white chocolate and strike the perfect balance between seasonal spice, sweet and salty flavors.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a mixing bowl, combine room temperature cream cheese, pumpkin puree and agave nectar until smooth.

Step 2

Mix in graham cracker crumbs, oat flour, pumpkin pie spice, cinnamon, and salt.

Step 3

Crush gingersnap cookies into small chunks. I like to make sure they are chunkier so that you get little bites of cookie throughout the balls. Fold the cookies into the cheesecake ball batter.

Step 4

Use a cookie scooper to take portions of the cheesecake mixture and place them on a cutting board or baking sheet lined with parchment paper. Chill in the fridge for about 15 minutes.

Step 5

Melt white chocolate and refined coconut oil together in a microwave or on a stovetop using a double boiler until smooth.

Step 6

With clean hands, roll the chilled balls between your hands to make smooth balls. Using a fork, dip each cheesecake ball into the melted white chocolate mixture, ensuring it’s evenly coated. Place them back onto the parchment paper lined cutting board or baking sheet.

Step 7

While the white chocolate coating is still wet, sprinkle turbinado sugar and flakey salt on top of each cheesecake ball to add extra sweet and salty flavor.

Step 8

Refrigerate until the white chocolate coating hardens, about 1 hours. Once the pumpkin cheesecake balls have set and the white chocolate is firm, they are ready to be served.

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