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No Bake Pumpkin Cheesecake Balls Recipe

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These No Bake Pumpkin Cheesecake Balls are a delightful autumn treat combining creamy pumpkin-flavored cheesecake with a crispy graham cracker coating and a smooth white chocolate shell. Perfectly bite-sized and easy to make, they require no baking and set quickly in the refrigerator or freezer, making them an ideal festive dessert or snack.

Ingredients

Pumpkin Cheesecake Mixture

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

White Chocolate Candy Shell

  • 7 oz. white chocolate chips
  • 2 tablespoons coconut oil
  • Extra crushed graham crackers for sprinkling

Instructions

  1. Prepare Pumpkin Cheesecake Mixture: In a mixing bowl, combine softened cream cheese, pumpkin puree, crushed graham crackers, pumpkin pie spice, flour, and powdered sugar. Mix until all ingredients are just combined, taking care not to over mix to maintain a creamy texture. Cover and refrigerate the mixture for at least 1 hour to firm up.
  2. Form Balls: Once chilled, scoop the mixture into tablespoon-sized portions and roll each into 1 to 2-inch balls. Place the balls on a sheet of wax paper, cover, and freeze for 20 to 30 minutes to firm them further.
  3. Melt White Chocolate: In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second increments, stirring well between each interval until the chocolate is fully melted and smooth.
  4. Dip Cheesecake Balls: Using a fork or dipping tool, dip each chilled cheesecake ball into the melted white chocolate, ensuring it is coated evenly. Place the dipped balls back onto the wax paper. While the coating is still wet, sprinkle extra crushed graham crackers on top for added texture and flavor.
  5. Set the Coating: Refrigerate the coated pumpkin cheesecake balls for about 1 hour, allowing the white chocolate to fully set and harden before serving.

Notes

  • Do not overmix the cheesecake mixture to keep it smooth and creamy.
  • Chilling the cheesecake balls before dipping helps them hold their shape and prevents melting when dipped in warm chocolate.
  • Use wax paper or parchment paper to prevent sticking while setting.
  • Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • Feel free to customize with different toppings like crushed nuts or sprinkles instead of graham crackers.

Find it online: https://bitezly.com/no-bake-pumpkin-cheesecake-balls-recipe-2/