Description
These No-Bake Pumpkin Cheesecake Balls are a delightful and easy-to-make fall treat that combines creamy pumpkin cheesecake flavors with a crisp graham cracker crust. Coated in smooth white chocolate, they are perfect for festive gatherings or a simple indulgent snack without any baking required.
Ingredients
Scale
Filling
- 1 cup canned pumpkin puree
- 8 ounces cream cheese, softened
- 1¼ cups graham cracker crumbs
- 1 cup powdered sugar
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Coating
- 1½ cups white chocolate chips or melting wafers
- 1 tablespoon coconut oil (optional, for smoother coating)
Instructions
- Mix the filling: In a large mixing bowl, combine the pumpkin puree and softened cream cheese. Beat with a hand mixer or stir until smooth and well combined, ensuring no lumps remain.
- Add dry ingredients: Stir in the graham cracker crumbs, powdered sugar, pumpkin pie spice, vanilla extract, and salt until a soft dough forms that holds together well.
- Chill the mixture: Refrigerate the mixture for 1 hour to allow it to firm up enough for scooping and shaping.
- Form balls: Using a small cookie scoop or spoon, portion the chilled mixture into roughly 1-inch balls. Roll each portion between your hands to form smooth balls, then place them on a parchment-lined baking sheet.
- Freeze to firm: Freeze the shaped balls for 30 minutes to help them set firmly before dipping.
- Melt the coating: While the balls are chilling, melt the white chocolate chips and optional coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each until completely smooth and fluid.
- Dip and coat: Dip each chilled ball into the melted white chocolate, letting excess drip off. Place the coated balls back onto the parchment-lined sheet.
- Final chill: Chill the coated balls in the refrigerator for at least 20 minutes to allow the chocolate to set and harden before serving.
Notes
- For a less sweet variation, reduce the powdered sugar by ¼ cup.
- Instead of dipping in chocolate, roll the balls in crushed graham crackers or cinnamon sugar for a different texture and flavor.
- Store these cheesecake balls in the refrigerator for up to 5 days or freeze them for longer storage.
