No Bake Pumpkin Cheesecake Balls
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 microwave-safe bowl
Ingredients
- 8 ounces cream cheese softened
- 1 cup pumpkin puree
- 1 cup graham cracker crumbs
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 12 ounces white chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup crushed graham crackers for rolling
Instructions
- In a large mixing bowl, beat together the cream cheese, pumpkin puree, graham cracker crumbs, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- Cover the mixture and refrigerate for at least 30 minutes to firm up.
- Line a baking sheet with parchment paper.
- Roll the chilled mixture into 1-inch balls and place on the prepared baking sheet.
- Freeze the balls for 30 minutes until firm.
- In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 30-second intervals, stirring in between until smooth.
- Dip each ball into the melted white chocolate and return to the baking sheet.
- Immediately roll the coated balls in crushed graham crackers.
- Allow the chocolate to set before serving or storing.
Notes
For best results, ensure the cream cheese is fully softened to achieve a smooth and creamy texture. If you prefer a less sweet treat, reduce the amount of powdered sugar slightly. You can also experiment with dark or milk chocolate for coating instead of white chocolate for a different flavor profile.
Tried this recipe?Let us know how it was!