Description
Delightful no-bake pumpkin cheesecake balls that combine creamy cream cheese, seasonal pumpkin puree, and warm pumpkin pie spice, coated in rich white chocolate for a perfect bite-sized dessert. These easy-to-make treats require no oven time and are ideal for holiday celebrations or anytime you want a festive sweet.
Ingredients
Scale
Cheesecake Mixture
- 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
Coating
- 1 cup white chocolate chips
- 1 tsp vegetable oil
Instructions
- Prepare the Cheesecake Mixture: In a large mixing bowl, combine softened cream cheese, graham cracker crumbs, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix thoroughly until the mixture is smooth and well incorporated, forming the base for the cheesecake balls.
- Form Cheesecake Balls: Shape the mixture into small, 1-inch diameter balls. Place these balls on a parchment-lined baking sheet. Freeze them for 30 minutes to let them firm up and hold their shape during the next steps.
- Melt White Chocolate Coating: While the cheesecake balls chill, melt the white chocolate chips with vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until the chocolate is smooth and fully melted, creating a smooth coating.
- Coat Cheesecake Balls: Remove the chilled cheesecake balls from the freezer and dip each one into the melted white chocolate coating, ensuring they are fully covered. Allow any excess chocolate to drip off before placing the coated balls back onto the parchment-lined baking sheet.
- Chill to Set: Refrigerate the white chocolate-coated cheesecake balls for at least 1 hour so the coating can harden and the flavors meld. Serve chilled for the best texture and taste.
Notes
- Ensure the cream cheese is softened to room temperature to achieve a smooth mixture.
- Freezing the balls before dipping helps them maintain their shape and prevents melting when coated with warm chocolate.
- Add a pinch of cinnamon or nutmeg for extra warmth if desired.
- Store leftover cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- Use white chocolate chips specifically, as they provide a sweet creamy coating that complements pumpkin flavor well.
