No Bake Pumpkin Cheesecake Balls

INSTRUCTIONS

Step 1:

Microwave the white chocolate chips in 30-second intervals, stirring after each, until melted and smooth. Set aside.

Step 2:

In a stand mixer or large bowl, beat the softened cream cheese and powdered sugar for 1½ to 2 minutes until smooth.

Step 3:

Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Continue mixing for 1 minute until well combined.

Step 4:

Mix in the graham cracker crumbs and gingersnap crumbs until just combined.

Step 5:

Beat in the melted white chocolate chips until fully incorporated. Cover and chill the mixture in the refrigerator for 2 hours and 15 minutes.

Step 6:

Line 2 baking sheets with parchment paper. Scoop the chilled cheesecake dough using a 1-tablespoon cookie scoop, roll into balls, and place on the prepared baking sheets. Refrigerate for 30 minutes.

Step 7:

Melt the white almond bark in the microwave using 30-second intervals, stirring between each. Roll the cheesecake balls in the melted almond bark, letting any excess drip off, and place on the baking sheets. Allow the coating to harden completely.

Step 8:

Melt the orange candy melts in the microwave in 30-second intervals. Drizzle over the cheesecake balls for a decorative touch. Let the drizzle harden before serving.

Serving and Storage Tips

• • Serve these No Bake Pumpkin Cheesecake Balls chilled for the best texture and flavor.

• Store them in an airtight container in the refrigerator for up to 5 days.
• If you’d like to keep them longer, they can be frozen for up to 2 months. Just thaw them in the fridge for a few hours before serving.

Helpful Notes

• • You can switch up the coating by using dark chocolate or milk chocolate instead of white almond bark.
  • For a crunchier texture, add some finely chopped nuts like pecans or walnuts to the filling.

• • To make them extra festive, use different colors of candy melts depending on the occasion.

Tips from Well-Known Chefs

• • Chef Martha Stewart suggests using high-quality white chocolate chips for a smoother texture and better flavor.
  • Chef Alton Brown recommends tempering the chocolate for an extra glossy and professional-looking finish.

WHY YOU’LL LOVE THIS RECIPE

• • This recipe is incredibly easy to make and doesn’t require any baking, making it perfect for a quick fall dessert.
  • It’s a crowd-pleaser with its creamy pumpkin filling and crunchy exterior, making it ideal for Halloween parties or family gatherings.
  • The festive orange drizzle adds a fun and seasonal touch to the cheesecake balls!

VARIATIONS

• For a holiday twist, swap out the pumpkin puree for cranberry sauce and use crushed gingerbread cookies instead of graham crackers.
• You can experiment with different flavors by adding a tablespoon of maple syrup or a splash of bourbon to the filling.
• To make this recipe vegan, use dairy-free cream cheese, vegan white chocolate, and plant-based whipped topping.