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Pumpkin Pie Cheesecake Balls Recipe

Pumpkin Pie Cheesecake Balls Recipe

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4.9 from 13 reviews

Delicious and festive Pumpkin Pie Cheesecake Balls combine creamy pumpkin-flavored cheesecake with a crunchy graham cracker base, coated in sweet white chocolate and topped with more graham cracker crumbs. Perfect as a bite-sized dessert for fall parties and holiday gatherings.

  • Total Time: 2 hours (including chilling and freezing time)
  • Yield: About 20 cheesecake balls

Ingredients

Cheesecake Mixture

  • 1 (8 oz) 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

Topping

  • Extra crushed graham crackers for topping

Instructions

  1. Prepare Graham Cracker Crumbs: In a food processor, blend graham crackers until they become fine crumbs to use as the base texture and coating.
  2. Mix Cheesecake Base: In a large bowl, combine softened cream cheese, pumpkin puree, crushed graham crackers, and powdered sugar. Mix thoroughly until smooth and well incorporated.
  3. Add Flavorings: Stir in pumpkin pie spice, a tiny pinch of salt, and vanilla extract to the mixture, folding gently to blend all flavors evenly.
  4. Chill Mixture: Place the mixture in the freezer for 1 hour to firm up. If the mixture remains too soft to roll, incorporate two more crushed graham crackers for added firmness.
  5. Form Balls: Remove mixture from freezer and roll into roughly 20 bite-sized balls. Place the balls back into the freezer for another 30 minutes to set.
  6. Melt Coating: In a microwave-safe bowl, melt together the white chocolate and coconut oil in 30-second increments, stirring well after each until fully smooth and melted.
  7. Coat Cheesecake Balls: Dip each cheesecake ball into the melted white chocolate to coat completely. Place coated balls on parchment paper.
  8. Add Topping: Sprinkle extra crushed graham crackers over the white chocolate coating before it sets for added texture and flavor.
  9. Store and Serve: Refrigerate the finished cheesecake balls until firm. Keep stored in the fridge and serve chilled.

Notes

  • Adjust the amount of graham crackers if the mixture is too soft to handle.
  • Use light cream cheese to reduce fat content without sacrificing creaminess.
  • Pumpkin pie spice can be adjusted based on preferred spice intensity.
  • White chocolate and coconut oil can be substituted with milk or dark chocolate for variation.
  • Store cheesecake balls in the refrigerator for up to 5 days for optimal freshness.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (for melting chocolate and assembly)
  • Category: Dessert
  • Method: No Bake, Freezing, Dipping
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cheesecake ball (approx. 30g)
  • Calories: 110 kcal
  • Sugar: 9 g
  • Sodium: 75 mg
  • Fat: 7 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 0.5 g
  • Protein: 1.5 g
  • Cholesterol: 15 mg

Find it online: https://flavorhug.com/pumpkin-pie-cheesecake-balls-recipe/