Description
These no-bake pumpkin cheesecake balls are the perfect fall treat! Creamy, spiced pumpkin cheesecake filling is rolled into bite-sized balls and coated in white chocolate for a deliciously festive dessert.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips or melting wafers
- 1 tablespoon coconut oil or vegetable shortening (optional, for thinning chocolate)
Instructions
- In a large bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, graham cracker crumbs, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until fully combined and smooth.
- Cover the mixture and chill in the refrigerator for at least 1 hour or until firm enough to roll.
- Line a baking sheet with parchment paper. Roll the chilled mixture into 1-inch balls and place on the baking sheet.
- Melt the white chocolate with the coconut oil (if using) in a microwave-safe bowl in 20-second increments, stirring in between until smooth.
- Dip each pumpkin cheesecake ball into the melted chocolate, coating completely. Place back on the parchment paper.
- Chill in the refrigerator until the chocolate sets, about 15-20 minutes, before serving.
Notes
- For extra crunch, sprinkle crushed graham crackers or festive sprinkles on top before the chocolate sets.
- You can store these cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- Dark or milk chocolate can be used instead of white chocolate for a different flavor.
Nutrition
- Serving Size: 1 ball
- Calories: 110
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pumpkin cheesecake balls, no bake dessert, fall dessert, pumpkin spice treat