Irresistible Pumpkin Cheesecake Balls in 30 Minutes
A quick fall dessert that’s creamy, crunchy, and addictive. No-bake pumpkin cheesecake balls with white chocolate coating.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 20 balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin purée (not pumpkin pie filling)
- 8 oz cream cheese, softened
- 1½ cups crushed graham crackers or gingersnaps
- ½ cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch of salt
- 12 oz white chocolate chips or white melting wafers
- Crushed nuts or cookie crumbs for topping (optional)
- Melted dark chocolate for drizzle (optional)
Instructions
- Mix pumpkin purée, cream cheese, powdered sugar, pumpkin pie spice, vanilla, and salt until smooth.
- Fold in crushed graham crackers or gingersnaps until dough forms.
- Scoop into balls, roll, and chill in the freezer for 30 minutes.
- Melt white chocolate and dip each ball until coated.
- Decorate with crushed cookies, nuts, or dark chocolate drizzle if desired.
Notes
- Use pumpkin purée, not pumpkin pie filling.
- Chilling the balls before dipping helps them hold their shape.
- For a richer flavor, add extra pumpkin pie spice.
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg