Description
No-Bake Pumpkin Cheesecake Balls are a delightful fall-inspired treat combining creamy pumpkin purée and cream cheese with warm spices, coated in smooth white chocolate and crunchy graham cracker crumbs. These easy-to-make, bite-sized desserts are perfect for holiday gatherings or cozy autumn snacking.
Ingredients
Scale
Cheesecake Mixture
- 1 cup pumpkin purée
- 8 oz cream cheese, softened
- 1 cup graham cracker crumbs (plus more for coating)
- ¾ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Coating
- 10 oz white chocolate
- 1 tablespoon coconut oil (optional, for smoother melting)
Instructions
- Prepare the Mixture: In a large mixing bowl, combine the softened cream cheese and pumpkin purée until smooth and creamy. Add the powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt, mixing thoroughly until fully incorporated. Stir in the graham cracker crumbs until a soft, dough-like consistency forms.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for 1 hour or until it firms up enough to roll into balls.
- Form Balls: Use a small cookie scoop or spoon to form 1-inch balls from the chilled mixture, placing them on a parchment-lined baking sheet. Freeze these balls for 20 minutes to firm them up for easier coating.
- Melt the Chocolate: Meanwhile, melt the white chocolate and coconut oil (if using) in a microwave-safe bowl by heating in 20-second intervals, stirring between each until smooth and fully melted.
- Coat the Balls: Dip each chilled pumpkin cheesecake ball into the melted white chocolate, ensuring it is fully coated. Place the coated balls back on the parchment-lined baking sheet. Optionally, sprinkle extra graham cracker crumbs on top for added texture and decoration.
- Set the Coating: Refrigerate the coated balls for about 15 minutes or until the chocolate coating is set and firm.
Notes
- For a dairy-free version, substitute vegan cream cheese and dairy-free white chocolate.
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the balls and thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
