Description

Delight in these Pumpkin Pie Cheesecake Balls, a festive and bite-sized treat that combines creamy pumpkin cheesecake filling with a crunchy graham cracker crust, all coated in smooth white chocolate and topped with extra graham cracker crumbs. Perfect for holiday parties or cozy autumn snacking.

Ingredients

Scale

Cheesecake Mixture

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

Prepare Graham Cracker Crumbs: In a food processor, blend graham crackers until they become fine crumbs, ensuring a smooth texture for the cheesecake mixture.
Mix Cheesecake Base: In a large bowl, combine the softened cream cheese, pumpkin puree, crushed graham crackers, and powdered sugar. Mix deeply until all ingredients are fully incorporated and smooth.
Add Flavorings: Stir in the pumpkin pie spice, a tiny pinch of salt, and vanilla extract to infuse the mixture with warm, classic pumpkin pie flavors.
Chill the Mixture: Cover and freeze the mixture for 1 hour. If the mixture feels too soft to shape after chilling, fold in two more crushed graham crackers to firm it up.
Form Balls: Roll the chilled mixture into approximately 20 small balls. Place them back into the freezer for another 30 minutes to set firmly.
Melt the Coating: In the microwave, melt the white chocolate and coconut oil together in 30-second increments, stirring between each to achieve a smooth, lump-free chocolate coating.
Coat Cheesecake Balls: Dip each cheesecake ball into the melted white chocolate until fully coated. Immediately top with extra crushed graham cracker crumbs for added crunch and decoration. Place the coated balls on a parchment-lined tray.
Store Properly: Transfer the finished cheesecake balls to the refrigerator and store until ready to serve. These treats are best served cold to maintain their shape and texture.

Notes

Use light cream cheese to reduce fat content while maintaining creaminess.
If white chocolate seizes while melting, add a little extra coconut oil to smooth it out.
Store cheesecake balls in the refrigerator for up to 5 days or freeze for longer storage.
For a dairy-free version, use dairy-free cream cheese and white chocolate alternatives.
Adjust pumpkin pie spice to taste if you prefer more or less spice.

Prep Time: 15 minutes
Cook Time: 5 minutes (melting chocolate)
Category: Dessert
Method: No-bake, freezing, dipping
Cuisine: American

Nutrition

Serving Size: 1 cheesecake ball (about 30g)
Calories: 120
Sugar: 10g
Sodium: 65mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 2g
Cholesterol: 15mg

Keywords: pumpkin pie cheesecake balls, pumpkin desserts, no-bake cheesecake, holiday treats, white chocolate pumpkin balls, pumpkin cheesecake bites