No Bake Pumpkin Cheesecake Balls

Indulge in the perfect fall treat with these No Bake Pumpkin Cheesecake Balls! Creamy, sweet, and bursting with pumpkin spice flavor, these little bites are sure to satisfy your pumpkin cravings this season.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup canned pumpkin puree
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp pumpkin pie spice
• 1 cup white chocolate chips
• 1 tbsp coconut oil

Instructions:

• In a medium bowl, mix together graham cracker crumbs, pumpkin puree, cream cheese, powdered sugar, and pumpkin pie spice until fully combined.
• Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
• Freeze the balls for about 1 hour or until firm.
• In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 30-second intervals, stirring in between until smooth.
• Dip each pumpkin cheesecake ball into the melted white chocolate and place back on the parchment paper.
• Refrigerate the balls for another 30 minutes to set the chocolate.
• Enjoy these delicious No Bake Pumpkin Cheesecake Balls!

Popular Questions:

• Can I use homemade pumpkin puree instead of canned?

Yes, you can use homemade pumpkin puree in this recipe. Just make sure it is well-drained to avoid excess moisture.

• Can I substitute dark chocolate for white chocolate?

Yes, you can use dark chocolate instead of white chocolate for a different flavor profile.

• Can I freeze these cheesecake balls for longer than 1 hour?

Yes, you can freeze them for longer if needed. Just make sure to let them thaw slightly before serving.

• Can I add nuts or other mix-ins to the cheesecake mixture?

Yes, feel free to customize the recipe with your favorite mix-ins like chopped nuts or dried fruit.

Helpful Tips:

• Add a sprinkle of cinnamon on top of the chocolate-coated balls for an extra burst of flavor.
• Drizzle melted chocolate or caramel over the balls for added sweetness.
• For a crunchy texture, roll the balls in crushed graham crackers before dipping in chocolate.

Expert Secrets:

• Make sure the cream cheese is fully softened to avoid lumps in the cheesecake mixture.
• Chill the mixture before rolling into balls to make it easier to work with.
• Use high-quality white chocolate for a smoother and creamier coating.