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No Bake Pumpkin Cheesecake Balls

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Delightful no-bake pumpkin cheesecake balls combining creamy filling with pumpkin and spices, perfect for fall gatherings.

Ingredients

  • 2 cups good quality white chocolate chips
  • 8 ounces cream cheese, softened
  • ⅓ cup powdered sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1½ cups graham cracker crumbs
  • 1½ cups gingersnap crumbs
  • 12 ounces white almond bark
  • 1 cup orange candy melts (optional for drizzle)

Instructions

  1. Melt the chocolate: Add the white chocolate chips to a small, heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until completely melted and smooth. Set aside to cool slightly.
  2. Prepare the cheesecake base: In a stand mixer or a large mixing bowl, beat the softened cream cheese with the powdered sugar on medium-high speed for about 1½ to 2 minutes or until smooth.
  3. Mix in pumpkin and spices: Add the pumpkin puree and pumpkin pie spice into the cream cheese mixture. Continue mixing for an additional minute until everything is well combined.
  4. Incorporate the crumbs: Gently fold in the graham cracker crumbs and gingersnap crumbs until just combined.
  5. Add the melted chocolate: Pour in the melted white chocolate chips and mix just until everything is thoroughly incorporated. Cover tightly with plastic wrap and refrigerate for 2 hours and 15 minutes.
  6. Scoop the cheesecake mixture: Line 2 baking sheets with parchment paper. Once the cheesecake mixture has chilled, use a 1 tablespoon cookie scoop to scoop the mixture and roll it into balls. Place each ball on the prepared baking sheets. Return the balls to the refrigerator for an additional 30 minutes to firm up.
  7. Prepare the coating: In a heat-safe mixing bowl, melt the white almond bark in the microwave using 30-second intervals, stirring until smooth.
  8. Coat the cheesecake balls: Roll each cheesecake ball in the melted almond bark, ensuring it’s fully coated. Place the coated ball onto a fork, gently tap off any excess coating, and transfer to the second prepared baking sheet. Repeat until all balls are coated. Allow them to harden completely.
  9. Add optional drizzle: If using, melt the orange candy melts in a heat-safe bowl in 30-second intervals until smooth. Drizzle over the hardened cheesecake balls. Let the drizzle set completely before serving.

Notes

Use quality white chocolate for best flavor. Substitute dark chocolate for a richer taste. Chill the cheesecake mixture properly for best texture.

Find it online: https://www.highproteinbox.com/no-bake-pumpkin-cheesecake-balls/