Description
Delight in these creamy and flavorful Pumpkin Cheesecake Balls, a no-bake dessert perfect for fall gatherings. These bite-sized treats combine smooth cream cheese, seasonal pumpkin puree, and warm spices, all coated in a luscious white chocolate shell. Easy to prepare and irresistibly festive, they make an excellent snack or party favorite.
Ingredients
Scale
Cheesecake Mixture
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups graham cracker crumbs
Coating
- 2 cups white chocolate chips, melted
- 1 tablespoon coconut oil or vegetable shortening
Instructions
- Prepare the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt, mixing until fully combined. Stir in the graham cracker crumbs until a thick dough forms.
- Chill the Mixture: Cover the mixture and refrigerate for at least 1 hour, or until firm enough to roll into balls.
- Form the Balls: Scoop tablespoon-sized portions of the chilled mixture and roll into balls. Place them on a parchment-lined baking sheet.
- Freeze the Balls: Freeze the rolled balls for 20 to 30 minutes until they are solid enough for dipping.
- Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 30-second intervals, stirring between each until smooth and fully melted.
- Dip and Coat: Dip each chilled cheesecake ball into the melted white chocolate, allowing any excess to drip off. Return the coated balls to the parchment paper-lined baking sheet.
- Set the Coating: Refrigerate the coated balls until the white chocolate coating is firm and fully set, typically about 30 minutes, before serving.
Notes
- Keep refrigerated until ready to serve to maintain freshness and texture.
- For an added decorative touch, drizzle extra melted white chocolate over the balls or sprinkle with additional graham cracker crumbs.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
