Pumpkin Pie Cheesecake Balls Recipe
Delightful Pumpkin Pie Cheesecake Balls combining creamy light cream cheese, seasonal pumpkin puree, and warm pumpkin pie spice flavors, coated in smooth white chocolate and topped with a crunchy graham cracker finish. Perfect bite-sized treats for autumn gatherings or holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 40 minutes
- Yield: 20 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Cheesecake Balls
- 1 8oz block light cream cheese, softened
- 1/3 cup pumpkin puree
- 10 graham crackers, crushed finely
- 1/2 cup powdered sugar
- 2 tsp pumpkin pie spice
- Tiny pinch salt
- 1/2 tsp vanilla extract
Coating
- 2 cups white chocolate
- 1 tbsp coconut oil
- Extra crushed graham cracker for topping
Instructions
- Crush Graham Crackers: In a food processor, blend the graham crackers until they become fine crumbs. This will be used as part of the cheesecake mixture and for topping.
- Mix Base Ingredients: In a large bowl, combine the softened light cream cheese, pumpkin puree, crushed graham crackers, and powdered sugar. Mix thoroughly until all ingredients are well incorporated.
- Add Spices and Flavor: Stir in pumpkin pie spice, a tiny pinch of salt, and vanilla extract to the mixture. Ensure everything is evenly combined for a balanced flavor profile.
- Chill Mixture: Place the bowl in the freezer for 1 hour to let the mixture firm up. If it remains too soft after freezing, fold in two additional crushed graham crackers to help the mixture hold better.
- Shape Balls: Once firm, roll the mixture into approximately 20 bite-sized balls. Arrange them on a tray and freeze for an additional 30 minutes to set the shape firmly.
- Melt Coating: In a microwave-safe bowl, melt the white chocolate and coconut oil together by microwaving in 30-second increments, stirring in between until the mixture is smooth and fully melted.
- Coat Balls: Dip each cheesecake ball into the melted white chocolate to coat evenly. Place coated balls onto parchment or wax paper and sprinkle the top with the extra crushed graham cracker for added texture and visual appeal.
- Store: Transfer the finished cheesecake balls to the refrigerator and keep chilled until ready to serve to preserve their shape and freshness.
Notes
- If the mixture is too soft to roll after chilling, add more crushed graham crackers to achieve the right consistency.
- Use light cream cheese to reduce calories while maintaining creaminess.
- Ensure white chocolate is melted gently to avoid burning or seizing; coconut oil helps create a smooth coating.
- Store the balls in an airtight container in the refrigerator for up to 3-4 days.
- For a festive touch, consider adding a sprinkle of cinnamon or nutmeg on top before serving.
