Description
These no-bake pumpkin cheesecake balls are a creamy, sweet, and flavorful fall treat. Easy to make, they are perfect for parties or as a special dessert.
Ingredients
Scale
- 2 oz cream cheese, softened
- 1 tbsp confectioners’ sugar
- 2½ cups white chocolate, coarsely chopped, divided
- ¼ cup pumpkin puree
- ⅔ cup gingersnap cookie crumbs
- ¼ cup graham cracker crumbs
- 1 tsp pumpkin pie spice
- Pinch of fine sea salt
- Optional: Gingersnap cookie crumbs for rolling
Instructions
- In a large mixing bowl, combine the softened cream cheese and confectioners’ sugar. Beat until smooth and fluffy.
- Fold in the pumpkin puree and pumpkin pie spice. Mix until well combined.
- Stir in the gingersnap and graham cracker crumbs. Mix until everything is incorporated.
- Scoop tablespoon-sized portions of the mixture and roll them into balls. Place on a parchment-lined baking sheet.
- Chill the balls in the refrigerator for at least 1 hour, or until firm.
- Melt 2 cups of white chocolate. Dip each chilled pumpkin cheesecake ball into the melted chocolate, coating completely.
- Place the coated balls back on the parchment paper and let the chocolate set at room temperature for about 15 minutes, or until hardened.
Notes
- For extra crunch, roll the balls in chopped pecans.
- Drizzle with caramel or dip in dark chocolate for variations.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball (approx. 28g)
- Calories: 120 kcal
- Sugar: 11g
- Sodium: 65mg
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g