Description
These No-Bake Pumpkin Cheesecake Balls are a deliciously creamy and festive fall treat combining pumpkin puree, spiced cream cheese filling, and a smooth white chocolate coating. Perfect for holiday parties or a cozy autumn dessert, these bite-sized balls are easy to make and require no baking.
Ingredients
Scale
Filling
- ½ cup pumpkin puree
- 6 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- ¾ cup vanilla wafer crumbs (or up to 1 ½ cups if needed)
- ½ cup white chocolate, melted (for filling)
Coating
- 2 cups white chocolate, melted (for coating)
Instructions
- Mix Filling Ingredients: In a medium-sized bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, and pumpkin pie spice. Stir until the mixture is smooth and well incorporated.
- Add Vanilla Wafer Crumbs: Gradually add the vanilla wafer crumbs to the bowl, mixing thoroughly until the mixture reaches a dough-like consistency. If the mixture is too wet, add more crumbs up to 1 ½ cups as needed.
- Melt White Chocolate for Filling: Melt ½ cup of white chocolate in the microwave or over a double boiler, stirring until smooth. Incorporate the melted white chocolate into the pumpkin mixture and combine well.
- Form Balls: Using a spoon or your hands, shape the mixture into small, bite-sized balls. Arrange the balls on a baking sheet lined with parchment paper.
- Chill the Balls: Refrigerate the formed balls for about 30 minutes to allow them to firm up.
- Melt White Chocolate for Coating: While the balls chill, melt the remaining 2 cups of white chocolate. Once melted, dip each chilled ball into the white chocolate to fully coat it, using a fork or spoon to help cover evenly and let excess chocolate drip off.
- Set Coating: Place the coated balls back onto the parchment-lined baking sheet and refrigerate again for at least 30 minutes until the white chocolate coating is fully set.
- Serve: Once the coating has hardened, serve these creamy, spiced pumpkin cheesecake balls as a festive fall dessert. Enjoy!
Notes
- If the mixture is too sticky, add more vanilla wafer crumbs a little at a time until the dough is easy to form into balls.
- Use high-quality white chocolate for a smoother coating and better flavor.
- Store these pumpkin cheesecake balls refrigerated in an airtight container for up to 5 days.
- For a festive touch, sprinkle with crushed vanilla wafers or cinnamon powder before the coating sets.
- Ensure the white chocolate is not overheated when melting to avoid burning or seizing.
