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These No-Bake Pumpkin Pie Cheesecake Balls blend smooth cheesecake, pumpkin goodness, and white chocolate in one tasty bite. They don't need an oven and come together quickly, making them a great snack for any time of year.
What Makes This Treat Special
You'll fall for these cheesecake balls with their velvety texture and warm autumn flavors. They're super quick to make and you can freeze them for later. Grab them on the go or serve them up any way you want. Change up the toppings however you like for parties, holiday gatherings, or just when you're hanging out at home.
Key Ingredients You'll Need
- Main Stuff:
- Cream cheese: 8 oz (227g) warmed to 65°F (18°C)
- Pumpkin puree: ⅓ cup (80g) at 70°F (21°C)
- Keep moisture under 75%
- Crumbly Bits:
- Graham crackers: 10 whole crackers (150g) broken down to tiny 1/16-inch bits
- Powdered sugar: ½ cup (60g) run through a sifter
- Pumpkin pie spice: 2 teaspoons (4g) that smell amazing
- Fine sea salt: ⅛ teaspoon (0.75g)
- Flavor Boost: Pure vanilla extract: ½ teaspoon (2.5ml)
- Outer Shell Stuff:
- White chocolate: 2 cups (340g) cut into small ¼-inch chunks
- Coconut oil: 1 teaspoon (5ml) the refined kind
- Get coating to 88-90°F (31-32°C) when done
Easy Steps From Start To Finish
- Get Ready
- Make sure your kitchen is between 68-72°F (20-22°C) and not too humid. Put parchment on a baking sheet. Set up a pot for melting your chocolate.
- Make Your Crumbs
- Smash those graham crackers until they're super fine like sand. You don't want any big pieces left in there.
- Mix Everything Up
- Beat that cream cheese for 2 minutes till it's nice and smooth. Throw in your pumpkin, graham bits, sugar, and all those spices. Mix it all up. The mix should end up around 65-68°F (18-20°C).
- Cool It Down
- Stick your mixture in the fridge at 40°F (4°C) for a full hour. It should be firm enough to roll without falling apart.
- Shape Your Balls
- Use a #50 scoop (1.28 oz/36g) to portion out the mix. Roll each one in your hands until smooth. They should all be about 1.5 inches across.
- Freeze Them Solid
- Put your shaped balls in the freezer at 0°F (-18°C) for half an hour until they're hard all the way through.
- Dip In Chocolate
- Melt your white chocolate with the coconut oil until it hits 110°F (43°C), then let it cool to 88-90°F (31-32°C). Dip each ball and let extra chocolate drip off for 5 seconds.
- Finish Them Off
- Put your toppings on right away before the chocolate hardens. Then chill everything in the fridge at 40°F (4°C) for 15 minutes until the coating turns solid and not shiny.
Tasty Topping Suggestions
Make your cheesecake balls even better with fun toppings like smashed caramel chips, crunchy pretzel bits, a drizzle of gooey caramel, or colorful sprinkles. These little extras add more flavor, some crunch, and make them look awesome too.
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Keeping Your Cheesecake Balls Fresh
How to store them properly:
- In the fridge: 40°F (4°C) for 3-4 days in a sealed container
- In the freezer: 0°F (-18°C) up to 3 months, wrapped twice
- Let them sit in the fridge for 4 hours before eating
Don't let the temperature change or your chocolate might get weird spots.
Frequently Asked Questions
- → Why can't I roll the mixture?
Add more crushed graham crackers if it’s too sticky. Make sure you’re using plain pumpkin puree, not the flavored version.
- → Can I make them in advance?
Yes, store them in the fridge for up to 7 days. Use a container that’s airtight to keep them fresh.
- → Why’s my white chocolate clumping?
Be gentle when melting it and keep water away. Adding a bit of coconut oil makes it smoother for dipping.
- → Can I freeze these treats?
Sure! Store them in an airtight box for up to 3 months. Move them to the fridge to defrost before serving.
- → Can I change the coating?
Absolutely. Use dark chocolate, milk chocolate, or even sprinkle them with crushed nuts for a twist.