No Bake Pumpkin Cheesecake Balls
Delicious No Bake Pumpkin Cheesecake Balls coated in white chocolate, perfect for fall gatherings.
Equipment
- Mixing bowl For mixing the ingredients.
- Baking sheet To chill and set the truffles.
- Parchment paper To prevent sticking.
- Microwave-Safe Bowl For melting chocolate.
Ingredients
Main Ingredients
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 third cup pumpkin puree
- 2 cups graham cracker crumbs
- 1 half teaspoon pumpkin pie spice
- 1 half teaspoon cinnamon
- 2 cups white chocolate chips
- 2 teaspoons coconut oil
Instructions
- In a mixing bowl, beat the softened cream cheese and powdered sugar until light and creamy, about 2-3 minutes. Tip: Make sure your cream cheese is at room temperature for easy mixing.
- Add the pumpkin puree, 1 cup of graham cracker crumbs, pumpkin pie spice, and cinnamon. Mix until fully combined. Then mix in the remaining cup of graham cracker crumbs to avoid too many crumbs in your mixture.
- Cover the bowl with plastic wrap or tin foil and refrigerate the dough for at least 30 minutes, ensuring it's well chilled. Tip: Chilling the dough is essential for easy rolling.
- Line a baking sheet with parchment paper.
- Using a small spoon, scoop out 1 tablespoon of dough and form balls, placing them on the prepared baking sheet.
- Chill the dough balls in the refrigerator for another 30 minutes. Tip: This step helps the truffles hold their shape when dipped in chocolate.
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until fully melted. Add coconut oil if desired for a smoother chocolate coating.
- Dip the chilled pumpkin balls into the melted white chocolate using a fork or candy dipper. Tap off excess chocolate and place the coated balls back on the baking sheet to set.
- Drizzle the remaining melted chocolate over the truffles and sprinkle with graham cracker crumbs or sprinkles for decoration.
- Refrigerate the truffles for 20-30 minutes until fully hardened.
- Transfer the pumpkin cheesecake truffles to a serving dish or platter and enjoy! Tip: These truffles can be stored in the fridge for up to a week.
Notes
For added flavor, consider rolling the truffles in crushed nuts or toasted coconut before the chocolate sets.