Description
These No-Bake Pumpkin Cheesecake Balls are a perfect fall dessert. With creamy pumpkin, a hint of spice, and a white chocolate coating, they’re easy to make and deliciously festive!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 cup white chocolate chips
- 1 tsp coconut oil
- Cinnamon for dusting
Instructions
- In a mixing bowl, combine graham cracker crumbs, pumpkin puree, cream cheese, powdered sugar, and pumpkin pie spice. Stir until well mixed and smooth.
- Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Freeze the balls for 30 minutes to firm them up.
- In a microwave-safe bowl, melt the white chocolate chips and coconut oil together in 30-second intervals, stirring between each.
- Dip the frozen balls into the melted white chocolate, coating them thoroughly, and return them to the baking sheet.
- Sprinkle cinnamon on top of the balls for garnish.
- Refrigerate the balls until the chocolate has fully set, about 20 minutes.
- Serve and enjoy!
Notes
- For an added touch, you can drizzle more melted white chocolate over the top of the balls after they set.
- These can be stored in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes