Description
These Pumpkin Pie Cheesecake Balls are a delightful fall treat combining creamy cheesecake, pumpkin puree, and warm pumpkin pie spice, all coated in a luscious white chocolate shell and topped with crunchy graham cracker crumbs. Perfect for parties or a festive dessert bite.
Ingredients
Scale
Cheesecake Mixture
- 1 8oz block light cream cheese, softened
- 1/3 cup pumpkin puree
- 10 graham crackers, crushed finely
- 1/2 cup powdered sugar
- 2 tsp pumpkin pie spice
- Tiny pinch salt
- 1/2 tsp vanilla extract
Coating
- 2 cups white chocolate
- 1 tbsp coconut oil
- Extra crushed graham crackers for topping
Instructions
- Prepare Graham Cracker Crumbs: In a food processor, blend graham crackers until fine crumbs are formed to ensure a smooth texture for the cheesecake balls.
- Mix Cheesecake Base: In a large bowl, combine softened cream cheese, pumpkin puree, crushed graham crackers, and powdered sugar. Mix until well incorporated and smooth.
- Add Spices and Flavor: Stir in pumpkin pie spice, a tiny pinch of salt, and vanilla extract for depth and warmth in flavor.
- Chill Mixture: Freeze the mixture for 1 hour to firm up. If it is still too soft to roll, add two more crushed graham crackers and mix again.
- Shape Balls: Roll the chilled mixture into approximately 20 small balls. Place them back in the freezer for another 30 minutes to set further.
- Melt Chocolate Coating: Melt white chocolate and coconut oil together in the microwave in 30-second increments, stirring thoroughly between each session until smooth and fully melted.
- Coat Cheesecake Balls: Dip each cheesecake ball into the melted white chocolate, ensuring full coverage. Sprinkle or dip the coated balls in extra crushed graham crackers for added texture.
- Store: Place the finished cheesecake balls in the refrigerator to keep firm until serving.
Notes
- Use light cream cheese to reduce fat content without compromising flavor.
- If mixture is too soft for rolling, adjust texture with additional graham cracker crumbs.
- White chocolate and coconut oil can be gently melted over a double boiler as an alternative to the microwave.
- Store cheesecake balls in an airtight container in the refrigerator; consume within 3-4 days for best freshness.
- These cheesecake balls can be frozen for up to 2 weeks; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No bake, freezing
- Cuisine: American
Nutrition
- Serving Size: 1 ball (approx. 25g)
- Calories: 110
- Sugar: 9g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pumpkin pie cheesecake balls, pumpkin dessert, no-bake cheesecake bites, fall dessert, white chocolate coated cheesecake
