No-Bake Pumpkin Cheesecake Pops

Close view of white chocolate coated pumpkin cheesecake pops dusted with spice, sticks fanned together.

These no-bake pumpkin cheesecake pops taste like pumpkin cheesecake on a stick, coated in a sugar-free white chocolate shell. They come together in one bowl with an electric mixer, then chill in the freezer while you melt the chocolate. Sugar-free, gluten, free, keto, and high protein. Easy to make for a Fall party or as a homemade gift.

Course Desserts, Snacks

Cuisine American

Keyword fiber recipes, gluten free pumpkin cheesecake pops, keto pumpkin cheesecake pops, Protein Powder Recipes, pumpkin cheesecake pops, sugar free desserts, sugar free pumpkin cheesecake pops

Prep Time 10

Chill Time 10

Total Time 20

Servings coated pops

Calories 107.48kcal

Author Olivia Wyles

Ingredients

Ingredients for Cake Base

¼ cup pumpkin puree
4 oz cream cheese
2 oz butter
1 tablespoon pumpkin spice
2 tablespoon granulated sugar-free sweetener
1 teaspoon vanilla extract
½ cup caramel protein powder milk or whey (40 grams)

Coating

1 cup sugar-free white chocolate chips
2 tablespoon coconut oil

Cups - Metric

Instructions

Mix all ingredients except coating in a bowl with an electric mixer until smooth.
Scoop out about 18-20 individual bites, roll into a smooth ball. Add a skewer or cake pop stick to each one, then place in the freezer on a baking sheet or plate for about 10 minutes to firm up.
Melt white chocolate chips and coconut oil in microwave in 15-second increments until fully melted and smooth.
Dip each bite in melted chocolate shaking off excess. Top with more pumpkin spice while chocolate is wet if desired.

Video

Notes

Equipment that helps: A small cookie scoop keeps the balls evenly sized, and cake pop sticks hold up better than skewers if you want to stand these upright for serving. And a cake pop stand is great for presentation.
Store pops in an airtight container in the refrigerator for up 3 days for best texture. The white chocolate coating stays firm when chilled.
To freeze, place pops in a single layer in a freezer-safe container for up to 2 months. Thaw in the refrigerator for a few hours before serving, or eat them frozen for a firmer bite.

Nutrition