Creamy Pumpkin Cheesecake Balls
These creamy, indulgent pumpkin cheesecake balls are the perfect bite-sized fall dessert with just the right amount of pumpkin spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (chilling time)
- Total Time: 45 minutes
- Yield: 24 balls 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 cup powdered sugar
- 3/4 cup graham cracker crumbs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips
- Optional toppings: crushed nuts, sprinkles, caramel drizzle
Instructions
- In a large mixing bowl, combine cream cheese, pumpkin puree, and vanilla extract. Beat until smooth and creamy.
- Gradually mix in powdered sugar, graham cracker crumbs, and pumpkin pie spice. Blend until well incorporated.
- Cover the bowl with plastic wrap and refrigerate for 1-2 hours or until the mixture is firm enough to handle.
- Once chilled, use a cookie scoop or spoon to scoop out small portions of the mixture. Roll each portion into smooth balls, about 1 inch in diameter.
- Melt white chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring until completely melted.
- Dip each cheesecake ball into the melted white chocolate, ensuring it’s fully coated. Place the coated balls on a parchment-lined baking sheet.
- While the chocolate is still wet, sprinkle desired toppings over the balls.
- Refrigerate the coated cheesecake balls for at least 30 minutes or until the chocolate is set.
Notes
[‘Let cream cheese soften at room temperature before mixing to avoid lumps.’, ‘Chill the mixture for easier rolling.’, ‘Add a teaspoon of coconut oil or vegetable shortening to melted white chocolate for smoother coating.’, ‘Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.’]
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Fat: 6
- Carbohydrates: 14
- Protein: 2
Keywords: Pumpkin, Cheesecake, Fall Dessert, No-Bake, Bite-Sized Treats