Creamy pumpkin cheesecake bites with a hint of warm spices, coated in white chocolate for a perfect no-bake fall treat.
Ingredients:
8 oz cream cheese, softened
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
12 oz white chocolate chips or candy melts
Crushed graham crackers or cinnamon for garnish (optional)
Directions:
In a large bowl, beat together the softened cream cheese, pumpkin puree, vanilla extract, powdered sugar, pumpkin pie spice, and cinnamon until smooth.
Gradually add the graham cracker crumbs and mix until well combined. The mixture should be firm enough to roll into balls.
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 20-30 minutes or until firm.
Melt the white chocolate chips or candy melts in the microwave in 30-second intervals, stirring in between until smooth.
Dip each chilled pumpkin cheesecake ball into the melted white chocolate, allowing the excess to drip off. Place the coated balls back on the parchment paper.
Garnish with crushed graham crackers or a sprinkle of cinnamon while the chocolate is still wet. Refrigerate for 10-15 minutes until the chocolate is set.
Prep Time: 20 minutes | Chilling Time: 30 minutes | Total Time: 50 minutes
Kcal: 140 kcal | Servings: 18 balls