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No Bake Pumpkin Cheesecake Balls Recipe

★★★★★

4.4 from 616 reviews
  • Author: Elara
  • Total Time: 2 hours
  • Yield: 20-24 balls 1x
  • Diet: Vegetarian

Description

These No Bake Pumpkin Cheesecake Balls are a delightful fall treat that combines creamy pumpkin cheesecake with a crunchy graham cracker coating, all wrapped in a smooth white chocolate shell. Perfect for parties or an easy dessert, they are simple to make with no baking required.

Ingredients

Scale

Pumpkin Cheesecake Mixture

  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1 cup crushed graham crackers
  • 1 1/2 tsp pumpkin pie spice
  • 2 tbsp flour
  • 6 tbsp powdered sugar

White Chocolate Candy Shell

  • 7 oz white chocolate chips
  • 2 tbsp coconut oil
  • Additional crushed graham crackers for sprinkling

Instructions

  1. Mix the Pumpkin Cheesecake Mixture: In a mixing bowl, combine the softened cream cheese, pumpkin puree, crushed graham crackers, pumpkin pie spice, flour, and powdered sugar. Mix gently until all ingredients are well combined, being careful not to over mix to maintain a light, creamy texture.
  2. Chill the Mixture: Cover the bowl and refrigerate the pumpkin cheesecake mixture for at least 1 hour to allow it to firm up, making it easier to shape.
  3. Shape into Balls: Remove the chilled mixture from the refrigerator. Using a tablespoon or a small scoop, shape the mixture into 1 to 2-inch balls. Place the balls on wax paper lined tray or plate.
  4. Freeze the Balls: Cover the tray with the shaped balls and place it in the freezer for 20 to 30 minutes to harden the balls further before dipping.
  5. Prepare the White Chocolate Shell: In a microwave safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second increments, stirring well after each, until the mixture is completely melted and smooth.
  6. Dip the Balls in Chocolate: Using a fork or skewer, dip each pumpkin cheesecake ball into the melted white chocolate. Ensure it is completely coated and then place it back on the wax paper.
  7. Sprinkle with Graham Crackers: While the chocolate is still wet, sprinkle each coated ball with leftover crushed graham crackers to add an extra crunch and decorative touch.
  8. Set the Cheesecake Balls: Refrigerate the coated balls for about 1 hour to allow the white chocolate shell to fully set before serving.

Notes

  • For a dairy-free option, substitute cream cheese with a plant-based alternative and use dairy-free white chocolate chips.
  • Use fresh pumpkin puree or canned pumpkin puree suitable for baking.
  • If you prefer a stronger pumpkin spice flavor, increase pumpkin pie spice to 2 tsp.
  • The balls can be stored in an airtight container in the refrigerator for up to 3 days.
  • Ensure the white chocolate is not overheated as it can seize or burn easily.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: no bake pumpkin cheesecake balls, pumpkin cheesecake dessert, pumpkin treats, fall desserts, no bake sweets, white chocolate pumpkin balls

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Find it online: https://kitchenflavorspot.com/no-bake-pumpkin-cheesecake-balls-recipe/