Easy No-Bake Pumpkin Cheesecake Balls

Easy No-Bake Pumpkin Cheesecake Balls Recipe​

Ingredients​

• Softened cream cheese

• Pumpkin puree

• Pumpkin pie spice

• Crushed graham crackers

• Powdered sugar

• White chocolate chips

• Coconut oil

Instructions​

Making the Cheesecake Mixture:

In a large mixing bowl, combine softened cream cheese, pumpkin puree, and pumpkin pie spice. Using a hand mixer or stand mixer, blend the ingredients until they are fully combined and smooth. Be sure not to overmix, as this can make the mixture too soft to roll into balls later. Add crushed graham crackers and a little powdered sugar to the mix, which will give the cheesecake balls structure and sweetness. Continue mixing until the graham crackers are fully incorporated.

Shaping the Balls:

Once the mixture is ready, chill it in the refrigerator for about 1 hour. This will firm up the mixture, making it easier to shape. After chilling, take a spoonful of the mixture and roll it into a ball using your hands. Each ball should be about 1-2 inches in diameter. Place the balls on a baking sheet lined with wax paper or parchment paper. Pop the rolled cheesecake balls back into the refrigerator for an additional 30 minutes to ensure they hold their shape.

Making the White Chocolate Coating:

In a microwave-safe bowl, combine white chocolate chips and coconut oil. The coconut oil helps to thin the chocolate and makes it easier to coat the balls evenly. Microwave the mixture in 30-second increments, stirring in between each, until the chocolate is fully melted and smooth. Using a fork or toothpick, dip each cheesecake ball into the melted white chocolate, ensuring it's completely covered.

Chilling for Best Results: