Description
No-Bake Pumpkin Cheesecake Balls are a creamy, spiced dessert with a smooth pumpkin filling, coated in white chocolate. These bite-sized treats are perfect for fall gatherings, holiday parties, or as an easy no-bake dessert. Simple to make and customizable, they’re guaranteed to impress!
Ingredients
Scale
For the Filling:
- ½ cup pumpkin puree
- 6 ounces cream cheese, softened
- ¾ cup vanilla wafer crumbs (or up to 1 ½ cups if needed)
- ¼ cup powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- ½ cup white chocolate, melted
For the Coating:
- 2 cups white chocolate, melted
Instructions
- Prepare the Filling Base:
- Melt ½ cup white chocolate in a microwave-safe bowl or double boiler.
- In a food processor, combine vanilla wafer crumbs, pumpkin puree, cream cheese, powdered sugar, and pumpkin pie spice. Blend until smooth.
- Add the melted white chocolate and blend again until fully incorporated.
- Chill the Dough:
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. If too soft after chilling, freeze for 10–15 minutes.
- Roll the Balls:
- Line a tray with wax paper.
- Scoop the chilled mixture into heaping spoonfuls, roll into balls, and place on the tray. Refrigerate for another 15–20 minutes.
- Dip in White Chocolate:
- Melt 2 cups white chocolate.
- Dip each ball into the chocolate, letting excess drip off. Place back on the tray.
- Refrigerate until the chocolate is set (about 15–20 minutes).
- Store and Serve:
- Store in an airtight container in the refrigerator for up to 5 days. Serve chilled.
Notes
- Add extra vanilla wafer crumbs if the dough is too soft.
- Experiment with toppings like sprinkles, crushed nuts, or a drizzle of dark chocolate.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 140
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg