Description
A delightful no-bake dessert featuring creamy pumpkin cheesecake rolled into bite-sized balls, coated with white chocolate and crunchy toppings.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate, melted
- 1/4 cup crushed pecans or graham cracker crumbs
- Optional: sprinkles, cinnamon sugar, or toasted coconut
Instructions
- Using a hand mixer, whip the softened cream cheese in a medium mixing bowl until smooth and creamy.
- Blend in the pumpkin puree, vanilla extract, powdered sugar, ground cinnamon, nutmeg, and ginger. Mix until fully integrated.
- Gradually fold the graham cracker crumbs into the mixture until a thick dough forms.
- Cover the bowl securely with plastic wrap and refrigerate for 60 to 120 minutes, or until the mixture is firm enough to shape.
- Scoop portions using a spoon or cookie scoop and roll into uniform, bite-sized balls. Place onto a baking sheet lined with parchment paper.
- Dip each ball in melted white chocolate until fully coated. Immediately roll or sprinkle with crushed pecans, graham cracker crumbs, or chosen toppings. Arrange back on the parchment-lined sheet.
- Refrigerate the coated balls until the chocolate is firm. Arrange on a serving platter and serve chilled. Store leftovers in an airtight container in the refrigerator for up to five days.
Notes
- Ensure the cream cheese is softened adequately for a smooth texture.
- Chilling the mixture helps in shaping the balls effectively.
- Feel free to customize toppings based on preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg