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  • Writer's pictureJenn Clayton

Pumpkin Cheesecake Balls

No-bake, easy, Fall inspired recipe!! Super delicious and super low in points & calories!

Easy to make and oh so festive!!! The pumpkin & white chocolate is delish! A must make!

Full recipe in video below!


  • 2 ounces 1/3 less fat cream cheese, softened

  • 1 tablespoon confectioners' sugar substitute - I used Lakanto (to order:

15% off with the code- JENNSWWJOURNEY

  • 300 Lily's white chocolate chips, divided

  • ¼ cup pumpkin puree

  • 12 gingersnap cookies- smashed into crumbs

  • ¼ cup graham cracker crumbs, plus more for garnish

  • 1 teaspoon pumpkin pie spice

  • pinch of fine sea salt

  1. In a large bowl, add cream cheese and confectioners' sugar and beat until creamy.

  2. Melt the 50-60 of the white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minutes.

  3. Stir often to keep the chocolate from burning.

  4. Transfer to a large bowl, add pumpkin and beat until combined.

  5. Add the gingersnap cookie crumbs, graham cracker crumbs, pumpkin pie spice and sea salt.

  6. Beat until everything is combined.

  7. Cover and chill until just solid enough to roll into balls, about 2 hours.

  8. Shape mixture into balls (about 1 teaspoon per ball) by rolling a spoonful in the palm of your hand.

  9. Place on parchment paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.

  10. Melt remaining white chocolate in small, deep bowl. (Its depth makes it easier for dipping the truffles).

  11. Dip the pumpkin balls into the chocolate and place on parchment paper.

  12. Garnish with reserved gingersnap/graham crumbs before the chocolate sets up.

  13. Let chocolate set, refrigerate and enjoy!

  14. These can also be frozen for longer storage.

23 Balls:

3 points (all plans)

77 Calories

30 Balls:

2 points (all plans)

52 Calories

Recipe inspiration from

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