Description
Delight in these creamy, spiced No-Bake Pumpkin Cheesecake Balls, perfect for a festive fall dessert. Combining pumpkin puree, cream cheese, and vanilla wafer crumbs, these bite-sized treats are coated in smooth white chocolate for a delicious finish.
Ingredients
Scale
Filling
- ½ cup pumpkin puree
- 6 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 ½ teaspoons pumpkin pie spice
Dough Binder
- ¾ cup vanilla wafer crumbs (or up to 1 ½ cups if needed)
White Chocolate
- ½ cup white chocolate, melted (for the filling)
- 2 cups white chocolate, melted (for coating)
Instructions
- Prepare the Filling: In a medium-sized bowl, mix together the pumpkin puree, softened cream cheese, powdered sugar, and pumpkin pie spice until smooth and well combined.
- Add the Wafer Crumbs: Gradually stir in the vanilla wafer crumbs until the mixture reaches a dough-like consistency. You may need to adjust the amount of wafer crumbs, adding up to 1 ½ cups if the mixture is too wet.
- Melt the White Chocolate: Melt ½ cup of white chocolate using a microwave or double boiler, stirring until smooth, then add it to the filling mixture and combine thoroughly.
- Shape the Balls: Use a spoon or your hands to form the mixture into small, bite-sized balls. Place them on a baking sheet lined with parchment paper.
- Chill: Refrigerate the balls for about 30 minutes to firm up.
- Coat the Balls: While the balls chill, melt the 2 cups of white chocolate for coating. Once the balls are firm, dip each into the melted white chocolate, ensuring a full, even coat. Use a fork or spoon to help coat and let excess chocolate drip off.
- Set the Coating: Place the coated balls back onto the parchment paper and refrigerate for at least 30 minutes or until the coating is fully set.
- Serve: Once the coating has hardened, these No-Bake Pumpkin Cheesecake Balls are ready to enjoy as a creamy, spiced fall treat.
Notes
- If the mixture is too wet, add more vanilla wafer crumbs gradually until desired consistency.
- Use a double boiler to melt white chocolate gently and avoid burning.
- Store leftover cheesecake balls in an airtight container in the refrigerator for up to 4 days.
- For easier dipping, chill the balls thoroughly before coating with white chocolate.
- Variations: Add chopped nuts or drizzle with dark chocolate for added texture and flavor.
