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No-Bake Pumpkin Cheesecake Balls Recipe

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4.3 from 8 reviews

Delight in these creamy and festive No-Bake Pumpkin Cheesecake Balls, combining smooth cream cheese, rich pumpkin puree, and spiced Biscoff cookie crumbs, all coated in a silky white vanilla chocolate shell. Perfect as a seasonal treat that requires no oven time, these bite-sized desserts are chilled and frozen to achieve a luscious texture and are ideal for autumn gatherings or holiday parties.

Ingredients

Cheesecake Mixture

  • 8 ounces cream cheese
  • ½ cup canned pumpkin puree
  • ⅓ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 package Biscoff cookies (8.8 ounces, crushed into fine crumbs)
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon fine sea salt

Coating

  • 10 ounces Ghirardelli white vanilla melting wafers
  • 2 teaspoons coconut oil or vegetable shortening

Optional Toppings

  • Sprinkles
  • Biscoff cookie crumbs

Instructions

  1. Mix the cheesecake base: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the cream cheese on medium speed for 1-2 minutes until smooth. Add the canned pumpkin puree, powdered sugar, and pure vanilla extract. Continue mixing until fully incorporated and creamy. Then add the finely crushed Biscoff cookie crumbs, pumpkin pie spice, and fine sea salt. Mix on low speed until all ingredients are thoroughly combined.
  2. Chill the mixture: Cover the bowl tightly and refrigerate the mixture for at least 2 hours. This chilling step firms up the batter, making it easier to shape into balls.
  3. Form the cheesecake balls: Once chilled, line a baking sheet with parchment paper. Using a medium cookie scoop (approximately 1.5 tablespoons), portion the mixture into about 20 equal scoops. Roll each scoop gently with your hands to form smooth, round balls. Arrange the formed balls evenly on the prepared baking sheet. Freeze the balls for 1 hour to set their shape firmly.
  4. Prepare the coating: Combine the Ghirardelli white vanilla melting wafers with the coconut oil or vegetable shortening in a microwave-safe bowl. Melt the mixture according to package directions, stirring until smooth and glossy.
  5. Dip and coat the balls: Using a toothpick, pick up each frozen cheesecake ball and dip it completely into the melted white vanilla coating. Gently shake off any excess coating back into the bowl, then place the coated ball back onto the parchment-lined baking sheet to set. Optional: before the coating solidifies, drizzle additional melted wafers over the balls and immediately sprinkle with decorative sprinkles or additional Biscoff crumbs for extra texture and visual appeal.
  6. Final chilling and serving: Refrigerate the coated pumpkin cheesecake balls until fully set and ready to serve. These can be kept chilled until serving time to maintain their shape and texture.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Adjust the amount of powdered sugar for desired sweetness.
  • Ensure the Biscoff cookies are crushed finely for best incorporation.
  • For easier dipping, keep the balls frozen until coating.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze for longer storage.
  • Substitute white chocolate melting wafers with vanilla almond bark if preferred.

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