Description
Creamy, spiced, no-bake pumpkin cheesecake bites coated in white chocolate and optionally rolled in graham crumbs. Bite-sized, easy to make, and perfect for fall gatherings or make-ahead treats.
Ingredients
- Cream Cheese, 8 oz, softened
- Pumpkin Puree, 1/2 cup
- Graham Cracker Crumbs, 1 1/2 cups
- Powdered Sugar, 1/2 cup
- Vanilla Extract, 1 teaspoon
- Pumpkin Pie Spice, 1 teaspoon
- White Chocolate Chips, 1 cup, melted for coating
- Crushed Graham Crackers, 1/2 cup, optional for rolling or garnish
Instructions
- Beat together the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice in a large bowl until smooth and creamy.
- Fold in the graham cracker crumbs, mixing until the mixture holds together and is firm enough to shape. If too soft, add a tablespoon of crumbs at a time until it firms up.
- Chill the mixture in the refrigerator for at least 30 minutes to firm up.
- Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to portion the mixture and roll into 1-inch balls by hand. Place each ball on the prepared sheet.
- Chill the formed balls for another 15 minutes to set.
- Melt the white chocolate chips in a bowl over a double boiler or in short bursts in the microwave, stirring until smooth.
- Dip each chilled ball into the melted white chocolate, letting excess drip off, then return to the parchment-lined sheet.
- Optionally, while the coating is still tacky, roll the balls in crushed graham crackers or sprinkle with cinnamon sugar. Chill until the coating is set, about 10 to 20 minutes.
- Store in an airtight container in the refrigerator until ready to serve.
Notes
- Use full-fat cream cheese for the creamiest texture and best flavor.
- If the filling is too soft to shape, gradually add more graham crumbs until it holds form.
- These can be made a day ahead and stored refrigerated, or frozen for up to 2 months. Thaw in the fridge before serving.
- Swap white chocolate for dark or milk chocolate if you prefer a less sweet coating.
- Add a pinch of sea salt to the melted chocolate for a nice contrast to the sweetness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 9 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: No-Bake Pumpkin Cheesecake Balls, pumpkin cheesecake bites, fall dessert, bite-sized pumpkin treats, no-bake dessert