No Bake Pumpkin Cheesecake Bites
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 169.9
- Total Fat: 15.8 g
- Cholesterol: 35.4 mg
- Sodium: 131.7 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
View full nutritional breakdown of No Bake Pumpkin Cheesecake Bites calories by ingredient
Introduction
Simple treat that is keto Simple treat that is ketoNumber of Servings: 7
Ingredients
-
8 oz Philadelphia Cream Cheese
.33 cup, mashed Pumpkin, cooked
1.5 tsp Pumpkin Pie spice
1 tsp Vanilla Extract
2.5 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
5 Tbsp Lakanto Monkfruit Sweetener
Coating
2 Tbsp Lakanto Monkfruit Sweetener
.33 cup, chopped Pecans
1 tsp Cinnamon, ground
Directions
1. Line a baking sheet with parchment paper or wax paper.
2. Using an electric mixer or stand mixer, combine the first 6 ingredients and beat until thoroughly blended.
3. Freeze the mixture in the bowl or placed in a candy mold (or round ice cube tray) for 15 o 20 minutes or more until semi-firm enough to form into balls (or release from mold).
4. In a medium bowl combine the last 3 ingredients (the coating) and stir together. Set aside.
5. Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture.
6. Roll each cheesecake ball in the coating until covered, and place on lined baking sheet. Re-freeze for a 20 minutes or more until firm, then serve. Store these in the fridge in a covered container (may need to refreeze to set up again)
Serving Size: Makes 14 balls, 2 per serving
Number of Servings: 7
Recipe submitted by SparkPeople user SMJ0357.
2. Using an electric mixer or stand mixer, combine the first 6 ingredients and beat until thoroughly blended.
3. Freeze the mixture in the bowl or placed in a candy mold (or round ice cube tray) for 15 o 20 minutes or more until semi-firm enough to form into balls (or release from mold).
4. In a medium bowl combine the last 3 ingredients (the coating) and stir together. Set aside.
5. Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture.
6. Roll each cheesecake ball in the coating until covered, and place on lined baking sheet. Re-freeze for a 20 minutes or more until firm, then serve. Store these in the fridge in a covered container (may need to refreeze to set up again)
Serving Size: Makes 14 balls, 2 per serving
Number of Servings: 7
Recipe submitted by SparkPeople user SMJ0357.