Description
These No-Bake Pumpkin Cheesecake Balls are a delightful seasonal treat combining creamy pumpkin-flavored cheesecake with a crispy graham cracker base, all coated in smooth white chocolate. Perfect for fall gatherings or anytime you crave a bite-sized indulgence without turning on the oven.
Ingredients
Scale
Cheesecake Balls
- 1 (8 oz) package cream cheese, softened
- 1 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
White Chocolate Coating
- 1 cup white chocolate chips
- 1 tsp vegetable oil
Instructions
- Mix the cheesecake base: In a large mixing bowl, combine softened cream cheese, graham cracker crumbs, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until the mixture is smooth and fully incorporated, creating a creamy and flavorful cheesecake base.
- Form the balls: Shape the mixture into small balls about 1 inch in diameter. Place each ball on a parchment-lined baking sheet, ensuring they are spaced evenly. Freeze the cheesecake balls for 30 minutes to allow them to firm up for easier coating.
- Melt the white chocolate: While the balls chill, melt the white chocolate chips with the vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until the chocolate is completely melted and smooth.
- Dip the cheesecake balls: Remove the cheesecake balls from the freezer. Using a fork or dipping tool, dip each cheesecake ball into the melted white chocolate, coating it fully. Let any excess chocolate drip off before placing the coated balls back on the parchment-lined baking sheet.
- Set the coating: Refrigerate the coated cheesecake balls for at least 1 hour to allow the white chocolate to harden. Serve chilled and enjoy these festive, bite-sized treats perfect for the fall season or any dessert platter.
Notes
- For firmer balls, freeze them longer before coating.
- Use parchment paper to prevent sticking during freezing and coating.
- You can substitute the white chocolate chips with dark or milk chocolate if preferred.
- Store leftovers in the refrigerator in an airtight container for up to 5 days.
- Ensure cream cheese is softened to room temperature for easy mixing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
