Pumpkin Cheesecake Balls (Print Version)
# Ingredients:
01 -
2 cups white chocolate chips.
02 -
8 oz cream cheese, softened.
03 -
⅓ cup powdered sugar.
04 -
⅔ cup pumpkin puree.
05 -
1 tsp pumpkin pie spice.
06 -
1½ cups graham cracker crumbs.
07 -
1½ cups gingersnap crumbs.
08 -
12 oz white almond bark (for coating).
09 -
1 cup orange candy melts (optional drizzle).
# Instructions:
01 -
Add white chocolate chips to a heat-safe bowl. Microwave in 30-second intervals, stirring each time until smooth. Set aside.
02 -
Beat softened cream cheese and powdered sugar for 1-2 minutes until smooth.
03 -
Mix in pumpkin puree and pumpkin pie spice, beating for another minute.
04 -
Add graham cracker and gingersnap crumbs, mixing until combined.
05 -
Stir in melted white chocolate until fully incorporated. Chill mixture for 2 hours and 15 minutes.
06 -
Scoop out 1-tablespoon portions of mixture, roll into balls, and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.
07 -
Melt white almond bark. Roll each ball in the coating, gently tapping off excess.
08 -
Melt orange candy melts and drizzle over the coated balls for a festive touch. Let them harden completely.
09 -
Enjoy chilled at your next fall gathering.
# Notes:
01 -
These no-bake pumpkin cheesecake balls are a delightful and easy-to-make fall treat. The creamy pumpkin cheesecake filling is coated in white almond bark and optionally drizzled with orange candy melts for a festive touch.