Description
These No Bake Pumpkin Cheesecake Balls are a delightful treat, perfect for any gathering or holiday celebration. With their creamy texture and rich pumpkin flavor, they bring the essence of fall to your table.
Ingredients
Scale
- 8 ounces cream cheese
- softened
- 1/2 cup canned pumpkin puree
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 package (8.8 ounces) Biscoff cookies
- crushed into fine crumbs
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon fine sea salt
- 10 ounces Ghirardelli white vanilla melting wafers
- 2 teaspoons coconut oil or vegetable shortening
- optional toppings: sprinkles or additional Biscoff crumbs
Instructions
- In a mixing bowl, combine cream cheese, pumpkin puree, powdered sugar, and vanilla extract until creamy.
- Add the crushed Biscoff cookies, pumpkin pie spice, and sea salt. Mix until fully incorporated.
- Using a medium cookie scoop, portion out the mixture and roll into balls.
- Place the balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes.
- While the balls are chilling, melt the white chocolate wafers and coconut oil together in a microwave-safe bowl.
- Coat each chilled cheesecake ball in the melted chocolate, using a toothpick to dip and shake off excess.
- Place the coated balls back on the baking sheet. Optional: sprinkle with toppings while the chocolate is still wet.
- Return to the refrigerator to set for another 30 minutes before serving.
Notes
These cheesecake balls can be made ahead and stored in the freezer for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1–2 balls
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: no bake, pumpkin, cheesecake, balls, dessert, easy, autumn, holiday