Ingredients
– 8 oz (225g) cream cheese (softened to room temperature)
– 1 cup pumpkin puree (blotted to remove excess moisture)
– 1 cup graham cracker crumbs (finely crushed)
– ½ cup powdered sugar
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, and cloves mix)
– Pinch of salt
– 1 cup white chocolate chips (for coating)
– 1 tbsp coconut oil (to help melt the chocolate smoothly)
– Optional toppings: Crushed graham crackers, cinnamon, chopped nuts
Instructions
Step 1: Prepare the Ingredients
1. Set the cream cheese to soften at room temperature for about 30 minutes.
2. Blot the pumpkin puree with paper towels to remove excess moisture. This helps the dough firm up and prevents the cheesecake balls from being too sticky.
Step 2: Make the Cheesecake Mixture
1. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy using an electric mixer.
2. Add the pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of salt. Mix everything until fully combined.
3. Gradually fold in the graham cracker crumbs, a little at a time, until the mixture forms a soft, workable dough. If the dough is too sticky, add more graham cracker crumbs until it holds together.
Step 3: Shape the Cheesecake Balls
1. Chill the dough in the refrigerator for at least 2 hours to firm up.
2. Once firm, use a tablespoon or small cookie scoop to portion the dough.
3. Roll each portion into a ball, making sure they are uniform in size for even coating.
Step 4: Freeze the Balls
1. Place the rolled cheesecake balls on a parchment-lined baking sheet.
2. Freeze the balls for about 30 minutes to help them keep their shape during the coating process.
Step 5: Coat with White Chocolate
1. While the balls are freezing, melt the white chocolate chips with coconut oil in a heatproof bowl over simmering water or in the microwave, stirring frequently until smooth.
2. Dip each frozen cheesecake ball into the melted white chocolate using a fork, coating it evenly.
3. Tap the fork gently to remove any excess chocolate and place the coated ball back onto the parchment paper.
Step 6: Optional Toppings
1. While the chocolate is still soft, sprinkle the balls with crushed graham crackers, a dusting of cinnamon, or chopped nuts for added flavor and texture.
2. Refrigerate the coated balls until the chocolate sets, which should take about 1 hour.
Step 7: Serve and Store
– Serve your no-bake pumpkin cheesecake balls as a fun, autumn-themed dessert, perfect for gatherings or as a snack.
– Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 hours ( Chill Time )