Description
These No-Bake Pumpkin Cheesecake Balls are a delightful fall-inspired treat, combining creamy pumpkin spice filling with a smooth white chocolate coating. Perfect for parties, gifts, or just indulging in a sweet pumpkin craving!
Ingredients
Scale
- 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
- 1 cup white chocolate chips
- 1 tsp vegetable oil
Instructions
- In a large mixing bowl, combine cream cheese, graham cracker crumbs, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until smooth and well incorporated.
- Shape the mixture into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet. Freeze the balls for 30 minutes to firm up.
- While the cheesecake balls are chilling, melt the white chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth.
- Remove the cheesecake balls from the freezer and dip each one into the melted white chocolate, ensuring they are fully coated. Let any excess chocolate drip off before placing them back on the parchment-lined baking sheet.
- Refrigerate the coated cheesecake balls for at least 1 hour to set. Serve chilled and enjoy!
Notes
- For extra flair, sprinkle the balls with graham cracker crumbs, pumpkin pie spice, or drizzle with additional melted white chocolate before chilling.
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- These also freeze well for up to 1 month—thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes