Oreo Cheesecake Pumpkins
If you love the nostalgic combination of chocolate cookies and creamy cheesecake, these Oreo Cheesecake Pumpkins are about to become your new favorite fall treat! They’re rich, creamy, chocolatey, perfectly festive, and made with wholesome ingredients you can feel good about. They are such a fun treat to make especially for spooky season!
Equipment
- Baking twine
- Mixing bowl
Ingredients
- 1 cup raw cashew or almond butter
- 1/3 cup black cocoa powder
- 1/2 cup pumpkin puree
- 1/2 cup chocolate protein powder
- 2/3 cup dairy free cream cheese
- 1/2 cup powdered monk fruit
- 4 tbsp coconut flour(sifted)
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1/3 cup granulated monk fruit "sugar"(you can sub with regular sugar)
- A few chocolate chips
Instructions
- In a bowl, mix together the cream cheese, powdered monk fruit, and 1 teaspoon vanilla extract until smooth and creamy.
- Pipe the cheesecake mixture into 24 small half-circle silicone molds. Freeze for about 1 hour, or until firm.
- Meanwhile, prepare the cookie dough. In a separate bowl, combine the cashew butter, black cocoa powder, pumpkin, protein powder, coconut flour, maple syrup, and remaining 1 teaspoon vanilla extract.
- Mix until all the ingredients are well combined and a thick cookie dough consistency forms.
- Divide the cookie dough into 12 equal portions.
- Remove the cheesecake pieces from the freezer. Take two half-circle pieces and gently press them together to form a sphere.
- Place one cheesecake sphere in the center of each portion of cookie dough and carefully wrap the dough around it, completely enclosing the cheesecake center. Roll into a smooth ball.
- Add granulated monk fruit to a small bowl. Roll each cocoa ball in the monk fruit until completely coated.
- Using a piece of baking twine, gently wrap it around each ball and press lightly into the dough to create pumpkin-like grooves. Carefully remove the twine.