Pumpkin Cheesecake Balls (Printable Recipe Version)
Tasty no-bake pumpkin cheesecake bites, blended with cream cheese, warm spices, and crushed graham crackers, coated in silky white chocolate.
# Ingredients You’ll Need:
→ Base Mixture
01 -
2/3 cup pumpkin puree
02 -
1 teaspoon pumpkin pie spice
03 -
1/3 cup powdered sugar
04 -
8 oz cream cheese, softened
→ Coating & Crunch
05 -
1 cup orange candy melts (optional, for drizzle)
06 -
12 oz white almond bark
07 -
1 1/2 cups gingersnap crumbs
08 -
1 1/2 cups graham cracker crumbs
# Steps to Make It:
01 -
Whip powdered sugar into the softened cream cheese until creamy. After, slowly mix in the pumpkin puree followed by the pumpkin pie spice until it’s smooth.
02 -
Stir in the graham cracker crumbs along with the crushed gingersnaps until the mixture looks uniform. Pop the bowl in the fridge for a couple of hours.
03 -
Scoop the chilled mix and roll into small 1-inch balls. Lay them out on a baking sheet covered in parchment paper. Let them cool in the fridge again for 30 minutes.
04 -
Melt the white almond bark in the microwave using 30-second bursts, stirring each time. Dunk each chilled ball into the coating, then return to the parchment to harden.
# Extra Information:
01 -
If the mix feels too soft, stir in a bit more crushed graham crackers. If it’s too stiff, let it sit out till it loosens up.
02 -
Can keep in the fridge for 2 or 3 days if made ahead of time.
03 -
Store in the freezer for up to a month. Thaw in the fridge before eating.