Description
Delicious and easy no-bake pumpkin cheesecake balls coated in white chocolate, perfect for fall treats.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 2/3 cup pumpkin purée
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or cinnamon + nutmeg)
- 1 ½–2 cups graham cracker crumbs (or Biscoff crumbs)
- 2 cups white chocolate or vanilla candy melts
- 1 tbsp coconut oil (optional, for smoother melting)
- Crushed graham crackers or Biscoff crumbs (for topping)
- Caramel or melted milk chocolate for drizzling (optional)
Instructions
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Add pumpkin purée, vanilla, and pumpkin spice. Mix until creamy.
- Add graham cracker (or Biscoff) crumbs gradually until the mixture becomes thick enough to scoop and roll into balls. The dough should be soft but not sticky.
- Chill for 20–30 minutes to firm up.
- Scoop 1 oz or 1 tbsp-sized balls. Roll until smooth and place on a parchment-lined tray.
- Freeze for 20 minutes — this helps the coating set perfectly.
- Melt white chocolate (or candy melts) in 20-second intervals in the microwave until smooth. Add coconut oil if needed to thin.
- Dip each frozen cheesecake ball into the melted chocolate and place back on the tray.
- While the coating is still wet, sprinkle crushed graham crackers or Biscoff crumbs on top. Drizzle with caramel or milk chocolate for a pretty finish.
- Refrigerate for 15 minutes to fully set.
Notes
- Keep refrigerated for up to 5 days.
- Freeze (un-coated) for up to 2 months.
- Coat after thawing for the best texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg