Pumpkin Cheesecake Balls (Print Version)
# Ingredients:
01 -
2 cups good quality white chocolate chips.
02 -
8 ounces cream cheese, softened.
03 -
⅓ cup powdered sugar.
04 -
⅔ cup pumpkin puree.
05 -
1 teaspoon pumpkin pie spice.
06 -
1½ cups graham cracker crumbs.
07 -
1½ cups gingersnap crumbs.
08 -
12 ounces white almond bark, for coating.
09 -
1 cup orange candy melts, optional drizzle.
# Instructions:
01 -
Microwave white chocolate chips in 30-second intervals, stirring after each until melted and smooth. Set aside.
02 -
In a mixer, beat cream cheese and powdered sugar for 1½ to 2 minutes until smooth.
03 -
Add pumpkin puree and pumpkin pie spice. Mix for another minute until well combined.
04 -
Add graham cracker crumbs and gingersnap crumbs. Mix just until combined.
05 -
Beat in melted white chocolate. Mix until incorporated. Cover and chill for 2 hours and 15 minutes.
06 -
Line 2 baking sheets with parchment paper. Set aside.
07 -
Scoop cheesecake dough using a 1-tablespoon cookie scoop, roll into balls, and place on baking sheets. Refrigerate for 30 minutes.
08 -
Microwave white almond bark in 30-second intervals until melted. Roll cheesecake balls in melted bark, tap off excess, and place on a prepared sheet. Allow coating to harden.
09 -
Melt orange candy melts in the microwave and drizzle over cheesecake balls. Allow topping to harden before serving.
# Notes:
01 -
These No Bake Pumpkin Cheesecake Balls are a delicious, bite-sized treat perfect for fall gatherings. The combination of pumpkin and cheesecake with a crunchy coating makes for a delightful dessert!.