Description
These Pumpkin Cheesecake Balls are the ultimate fall treat! With a rich, creamy pumpkin cheesecake filling, a crunchy graham cracker coating, and a smooth white chocolate exterior, these bite-sized desserts are perfect for any fall celebration. The combination of pumpkin, pumpkin pie spice, and vanilla makes them irresistibly delicious and full of autumn flavor. Best of all, they’re easy to make and require no baking, making them a perfect no-fuss dessert.
Ingredients
- Cream cheese (softened)
- Pumpkin puree
- Pumpkin pie spice
- Vanilla extract
- Graham cracker crumbs
- Powdered sugar
- White chocolate chips
Instructions
- In a large bowl, mix together the cream cheese, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth.
- Stir in the graham cracker crumbs and powdered sugar until well combined.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Chill the pumpkin cheesecake balls in the refrigerator for 30 minutes.
- In a small bowl, melt the white chocolate chips in the microwave in 30-second intervals, stirring in between.
- Dip each chilled cheesecake ball in the melted white chocolate, then return it to the baking sheet to set.
- Refrigerate until the chocolate is firm.
- Serve and enjoy!
Notes
- For a different flavor, try rolling the cheesecake balls in chopped nuts or crushed graham crackers instead of white chocolate.
- Make sure the cheesecake balls are fully chilled before dipping in the melted chocolate to ensure they hold their shape.
- These pumpkin cheesecake balls can be stored in an airtight container for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes