Description
These No-Bake Pumpkin Cheesecake Balls are creamy, spiced, and coated in a delicious white chocolate shell. With a perfect balance of pumpkin and cheesecake flavors, they’re the ultimate fall treat that requires no baking and just a few simple ingredients!
Ingredients
Units
Scale
For the Pumpkin Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 3/4 cup graham cracker crumbs
- 1/4 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
For the Coating:
- 2 cups white chocolate, melted
- 1 tbsp coconut oil or butter (for smoother coating)
For Garnish:
- Extra graham cracker crumbs
- A sprinkle of cinnamon or nutmeg
Instructions
- Make the Pumpkin Cheesecake Mixture:
- In a bowl, beat cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until smooth.
- Stir in graham cracker crumbs until fully combined.
- Refrigerate for 30 minutes to firm up.
- Form the Cheesecake Balls:
- Scoop small portions and roll into balls (about 1 inch in diameter).
- Place on a parchment-lined tray and freeze for 15-20 minutes.
- Coat with White Chocolate:
- Melt white chocolate with coconut oil or butter in a microwave or double boiler.
- Dip each pumpkin cheesecake ball into the melted chocolate, coating completely.
- Place back on parchment paper and sprinkle with graham cracker crumbs or cinnamon.
- Set & Serve:
- Refrigerate until the chocolate hardens (about 15 minutes).
- Serve chilled and enjoy!
Notes
- Can be stored in the fridge for up to a week.
- Use dark or milk chocolate instead of white for a different twist.
- Add chopped pecans or crushed cookies for extra crunch.
