Description
Delightfully creamy and spiced No-Bake Pumpkin Cheesecake Balls coated in smooth white chocolate, perfect as a festive fall dessert or party treat.
Ingredients
Scale
Filling Ingredients
- ½ cup pumpkin puree
- 6 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- ¾ cup vanilla wafer crumbs (or up to 1 ½ cups if needed)
- ½ cup white chocolate, melted (for filling)
Coating Ingredients
- 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 vanilla 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.
- Incorporate melted white chocolate: Melt ½ cup of white chocolate in the microwave or over a double boiler, stirring until smooth. Add it to the filling mixture and combine thoroughly to enhance flavor and texture.
- Form the balls: Use a spoon or your hands to shape the mixture into small, bite-sized balls. Place them on a baking sheet lined with parchment paper to prepare for chilling.
- Chill the balls: Refrigerate the balls for about 30 minutes to firm up, making them easier to coat.
- Melt the coating chocolate: While the balls chill, melt the 2 cups of white chocolate for the outer coating, ensuring a smooth consistency for dipping.
- Coat the balls in white chocolate: Once the balls are firm, dip each one into the melted white chocolate, fully coating them. Use a fork or spoon to help coat evenly and allow any excess chocolate to drip off.
- Set the coating: Place the coated balls back onto the parchment paper and refrigerate again for at least 30 minutes or until the coating is fully set, creating a firm and glossy exterior.
- Serve: Once the coating has hardened, these no-bake pumpkin cheesecake balls are ready to enjoy as a creamy, spiced, and festive fall dessert.
Notes
- You can adjust the amount of vanilla wafer crumbs depending on the moisture of your pumpkin puree to achieve the right dough consistency.
- Use high-quality white chocolate for best flavor and smooth coating.
- Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- These balls can also be frozen for longer storage; thaw in the refrigerator before serving.
- For added texture, consider rolling the balls in crushed nuts or additional cookie crumbs instead of or in addition to the white chocolate coating.
