No Bake Pumpkin Cheesecake Balls (Print View)
Spiced pumpkin cheesecake balls coated in white chocolate, finished with crunchy toppings, and served chilled.
# What You'll Need:
→ Cheesecake Balls
01 -
1 cup cream cheese, softened
02 -
1/2 cup pumpkin puree
03 -
1 teaspoon vanilla extract
04 -
1 cup powdered sugar
05 -
1/2 teaspoon ground cinnamon
06 -
1/4 teaspoon ground nutmeg
07 -
1/4 teaspoon ground ginger
08 -
1 cup graham cracker crumbs
→ Coating
09 -
1/2 cup white chocolate, melted
10 -
1/4 cup crushed pecans or graham cracker crumbs
11 -
Optional: sprinkles, cinnamon sugar, or toasted coconut
# Directions:
01 -
Using a hand mixer, whip the softened cream cheese in a medium mixing bowl until smooth and creamy.
02 -
Blend in the pumpkin puree, vanilla extract, powdered sugar, ground cinnamon, nutmeg, and ginger. Mix until fully integrated.
03 -
Gradually fold the graham cracker crumbs into the mixture until a thick dough forms.
04 -
Cover the bowl securely with plastic wrap and refrigerate for 60 to 120 minutes, or until the mixture is firm enough to shape.
05 -
Scoop portions using a spoon or cookie scoop and roll into uniform, bite-sized balls. Place onto a baking sheet lined with parchment paper.
06 -
Dip each ball in melted white chocolate until fully coated. Immediately roll or sprinkle with crushed pecans, graham cracker crumbs, or chosen toppings. Arrange back on the parchment-lined sheet.
07 -
Refrigerate the coated balls until the chocolate is firm. Arrange on a serving platter and serve chilled. Store leftovers in an airtight container in the refrigerator for up to five days.
# Notes:
01 -
Ensure the cream cheese is at room temperature before starting for a smooth texture. Work quickly with the melted white chocolate to achieve an even coating.