No Bake Pumpkin Cheesecake Balls (Print version)
Creamy pumpkin cheesecake filling rolled into bite-size balls, chilled, and dipped in white chocolate for an easy no-bake fall dessert.
# Ingredients:
For the pumpkin cheesecake filling
01 -
8 oz (225 g) full-fat cream cheese, softened
02 -
1/2 cup (120 g) plain pumpkin puree
03 -
1/2 cup (60 g) powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon pumpkin pie spice
06 -
1/4 teaspoon ground cinnamon
07 -
1/8 teaspoon fine salt
08 -
1 1/2 cups (150 g) finely crushed graham cracker crumbs, plus more for garnish
For the coating
09 -
12 oz (340 g) white candy melts or white chocolate
10 -
1 tablespoon coconut oil or neutral shortening, optional
# Instructions:
01 -
In a large bowl, beat the softened cream cheese until completely smooth and creamy.
02 -
Add pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until smooth and evenly combined.
03 -
Stir in the graham cracker crumbs until the mixture thickens into a soft scoopable dough. Cover and refrigerate for at least 1 hour.
04 -
Line a sheet pan with parchment. Scoop tablespoon-size portions and roll into 24 balls. Place them on the pan without touching.
05 -
Freeze the rolled balls for 30 minutes, or until very firm on the outside.
06 -
Melt the white candy melts or white chocolate with coconut oil in 20-30 second microwave bursts, stirring between each, until smooth.
07 -
Dip each chilled ball in the melted coating, tap off the excess, and return it to the parchment. Sprinkle with extra graham crumbs before the coating sets.
08 -
Refrigerate until firm, about 20 minutes. Serve cold or let stand at room temperature for 10 minutes before serving.
# Good to know:
01 -
Chill time is about 1 hour 50 minutes total.
02 -
Use plain pumpkin puree, not pumpkin pie filling.
03 -
Keep refrigerated until serving.