Pumpkin Cheesecake Balls
These pumpkin cheesecake balls are the no-bake fall treat that delivers the flavor of pumpkin pie and cheesecake without turning on the oven. Each bite is creamy, lightly spiced, and wrapped in a snappy white chocolate shell, made with a handful of ingredients and a little chilling time.
Equipment
- Hand mixer or stand mixer for a smooth, lump-free filling
- Food processor for fine graham cracker crumbs (or a zip-top bag and rolling pin)
- Large mixing bowl
- Rubber spatula
- 1 1/2 tablespoon cookie scoop for even portions
- Rimmed baking sheet must fit in your freezer
- Parchment paper to line the baking sheet
- Deep, narrow microwave-safe bowl for melting the chocolate
- Fork or chocolate dipping tools for coating the balls
Ingredients
- 8 ounces full-fat block cream cheese 227g; softened to room temperature
- 1/2 cup 100% pure pumpkin puree 120g; not pumpkin pie filling
- 1/2 cup powdered sugar 60g; sifted if lumpy
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 cups graham cracker crumbs about 14 full sheets, plus 2 tablespoons for topping
- 14 ounces white chocolate melting wafers 397g
- 1 tablespoon coconut oil to thin the melted chocolate
- 1/2 teaspoon ground cinnamon for the topping
- fall sprinkles for decorating (optional)
Instructions
- Line a rimmed baking sheet with parchment paper and make sure it fits flat in your freezer. Soften the cream cheese on the counter for 30 to 45 minutes.
- Pulse about 14 full graham cracker sheets in a food processor until fine and sandy, then measure out 2 cups plus 2 tablespoons. Alternatively, crush them in a zip-top bag with a rolling pin.
- Beat the softened cream cheese in a large mixing bowl on medium speed for 1 to 2 minutes until completely smooth, scraping down the sides and bottom of the bowl.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and sea salt. Beat on low for 30 seconds, then on medium for another minute until silky and evenly orange; scrape the bowl and adjust spice to taste.
- Fold the 2 cups of graham cracker crumbs into the filling with a rubber spatula until no dry streaks remain; the mixture will be soft and sticky but firms up as it chills.
- Cover the bowl tightly and refrigerate for at least 1 hour, or until firm enough to hold its shape when scooped. It can chill overnight.
- Use a 1 1/2 tablespoon cookie scoop to portion 24 mounds, then roll each into a smooth ball between your palms and place on the parchment-lined baking sheet.
- Freeze the balls for 15 to 20 minutes until firm to the touch but not frozen solid, so they hold together when dipped.
- Microwave the white chocolate wafers and coconut oil in a deep, narrow bowl at 50 percent power in 15 to 20 second bursts, stirring each time, until smooth and fluid. Stir the reserved 2 tablespoons graham cracker crumbs with the cinnamon for the topping.
- Working with about 6 balls at a time and keeping the rest cold, roll each in the melted chocolate, lift on a fork, tap off the excess, and slide back onto the parchment.
- While the chocolate is still wet, sprinkle each ball with cinnamon graham crumbs and fall sprinkles if desired, then refrigerate for about 15 minutes until the shell is firm.
Notes
- Use block cream cheese, not spreadable tub cream cheese, which contains extra water and makes the balls too soft.
- Soften the cream cheese fully before beating so no cold lumps remain in the finished filling.
- Choose 100% pure pumpkin puree, not pumpkin pie filling, which adds sugar and spices that throw off the balance.
- If your pumpkin puree looks watery, blot it with a paper towel before measuring.
- Do not skip the chill; cold filling is the secret to clean, round shapes.
- Dip in small batches, keeping most of the balls in the freezer so they stay firm while you work.
- A little coconut oil thins the melted white chocolate for a smoother, easier coating.
- Decorate right away, since toppings only stick while the chocolate is still wet.
- Store in a single layer in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months and thaw overnight in the fridge.
- Variations: swap graham crackers for gingersnap or Biscoff crumbs, dip in dark or milk chocolate, stir in 1/3 cup toasted pecans, or roll the chilled balls in cinnamon sugar instead of chocolate.
Nutrition
Serving: 1Cheesecake BallCalories: 180kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 110mgPotassium: 80mgFiber: 0.5gSugar: 13gVitamin A: 20IUVitamin C: 1mgCalcium: 4mgIron: 2mg
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