Keto Pumpkin Cheesecake Ball

Keto Pumpkin Cheesecake Ball

Keto Pumpkin Cheesecake Ball

This pumpkin cheesecake ball isn’t roasted. They are very easy and taste amazing. Take them to the party and you will be the best

Keto Pumpkin Cheesecake Ball


  • ⅔cup gingerbread crumbs, plus more for garnishes
  • ¼ cup of graham cracker crumbs, plus more for garnish
  • 1 teaspoon of pumpkin pie spice
  • 2 ounces of cream cheese, mashed
  • 1 tablespoon of sweets
  • 2½ cups white chocolate, roughly chopped, divided
  • ¼ cup pumpkin puree
  • a pinch of fine sea salt


  1. In a large bowl, add cream cheese and refined sugar and beat until smooth.
  2. Melt ½ cup of white chocolate in a double kettle over medium-low heat or in the microwave for about 1 minute.
  3. Keep stirring so that the chocolate doesn’t burn.
  4. Transfer to a large bowl, add the pumpkin and beat well.
  5. Add gingersnap cake crumbs, graham cracker crumbs, pumpkin pie spices, and sea salt.
  6. Shake until everything is combined.
  7. Cover and chill until solid enough to roll into a ball, about 2 hours.
  8. Shape the mixture into a ball (about 1 teaspoon per ball) by rolling a spoonful in your palm.
  9. Place the paper baking pan onparchment. Cover and cool loosely for 15-20 minutes or until hard again.
  10. Melt 2 cups of white chocolate in a small and deep bowl. (Its depth makes it easier to dip the truffle).
  11. Dip a pumpkin ball in chocolate and place it on parchment paper.
  12. Garnish with gingersnap / graham crumbs ordered before chocolate is formed.
  13. Leave it on, cool, and enjoy!
  14. This can also be frozen for longer storage.

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