Description
Delightfully creamy no-bake pumpkin cheesecake balls coated in a smooth white chocolate shell, perfect for an easy, festive fall treat that requires minimal preparation and no oven time.
Ingredients
Scale
Main Ingredients
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup graham cracker crumbs
- 1 ½ cups powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Coating
- 1 cup white chocolate chips (or desired coating)
Instructions
- Prepare the mixture: In a large mixing bowl, combine the softened cream cheese and canned pumpkin puree. Mix until smooth and creamy.
- Add dry ingredients: Stir in the graham cracker crumbs, powdered sugar, pumpkin pie spice, and vanilla extract until the mixture is uniformly smooth and well combined.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture is firm enough to handle.
- Form balls: Once chilled, scoop out small portions of the mixture (about 1 tablespoon) and roll them into balls using your hands. Place the balls on a parchment-lined baking sheet.
- Freeze the balls: Chill the balls in the freezer for about 20-30 minutes to firm up properly.
- Melt coating: While the balls are chilling, melt the white chocolate chips in a microwave-safe bowl, stirring every 15-20 seconds until fully melted and smooth.
- Dip in chocolate: Remove the pumpkin cheesecake balls from the freezer and dip each one into the melted white chocolate using a fork. Let the excess chocolate drip off before placing them back onto the parchment-lined sheet.
- Set the coating: Allow the white chocolate coating to set. To speed up this process, refrigerate the balls again if desired.
- Serve: Once the coating has firmed, serve the pumpkin cheesecake balls chilled or at room temperature for a delicious fall treat.
Notes
- For best results, ensure cream cheese is very soft to achieve a smooth mixture.
- Substitute white chocolate chips with dark or milk chocolate if preferred for coating.
- You can add a pinch of salt to balance sweetness if desired.
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- Freezing the balls first helps the coating to set faster and prevents melting during dipping.