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No Bake Pumpkin Cheesecake Balls

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  • Author: Klara Henschel,
  • Total Time: 2 hours 15 minutes to 2 hours 40 minutes
  • Yield: 18 servings
  • Diet: Vegetarian

Description

These No Bake Pumpkin Cheesecake Balls combine creamy pumpkin cheesecake filling, warm pumpkin pie spice, graham cracker crumbs, and a crisp white chocolate coating. With no oven required and most of the preparation time spent chilling, they are an easy make-ahead fall treat for holidays, parties, and dessert trays.

Ingredients

  • For the Pumpkin Cheesecake Balls:
  • 8 ounces cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1 1/2 cups graham cracker crumbs
  • 3/4 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • For the White Chocolate Coating:
  • 12 ounces white chocolate
  • 1 tablespoon coconut oil
  • For the Spiced Graham Crumb Topping:
  • 1/2 cup graham cracker crumbs
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Add the softened cream cheese, pumpkin puree, and powdered sugar to a mixing bowl.
  2. Beat until the mixture is thick, smooth, and pale orange.
  3. Add the vanilla extract, fine salt, and 1 teaspoon pumpkin pie spice.
  4. Mix until evenly combined.
  5. Add 1 1/2 cups of the graham cracker crumbs and mix until the filling is dense and scoopable.
  6. Spread the pumpkin cheesecake mixture into a shallow container or onto a plate.
  7. Refrigerate for approximately 1 hour, until firm enough to hold its shape.
  8. Divide the chilled filling into 18 equal portions and gently roll each portion into a ball.
  9. Arrange the balls on a parchment-lined baking tray.
  10. Refrigerate for another 30–45 minutes, until firm.
  11. Melt the white chocolate with the coconut oil until smooth and fluid.
  12. Dip each chilled pumpkin cheesecake ball into the melted white chocolate until coated.
  13. Allow excess chocolate to drip off, then return each coated ball to the parchment-lined tray.
  14. Combine the remaining 1/2 cup graham cracker crumbs with the remaining 1/2 teaspoon pumpkin pie spice.
  15. Sprinkle the spiced graham cracker mixture over the balls while the white chocolate coating is still soft.
  16. Refrigerate for 20–30 minutes, until the white chocolate coating is firm.
  17. Transfer the No Bake Pumpkin Cheesecake Balls to a serving plate and keep chilled until ready to serve.

Notes

  • Use pure pumpkin puree rather than pumpkin pie filling. Homemade pumpkin puree should be thick and well drained.
  • Fully soften the cream cheese before mixing to prevent lumps.
  • Do not skip the chilling stages. They make the filling easier to roll and help the white chocolate coating set properly.
  • If the filling remains too sticky, refrigerate it longer or add a small amount of additional graham cracker crumbs.
  • The white chocolate coating can be omitted. Roll the balls entirely in spiced graham cracker crumbs instead.
  • Store in an airtight container with parchment between layers in the refrigerator for up to 1 week.
  • Freeze for up to 1 month. Thaw frozen balls in the refrigerator for 20–30 minutes before serving.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

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Find it online: https://WWW.typicalrecipe.com/no-bake-pumpkin-cheesecake-balls/