Ingredients
Base Mixture
- 1 8oz block light cream cheese, softened
- 1/3 cup pumpkin puree
- 10 graham crackers, crushed finely
- 1/2 cup powdered sugar
- 2 tsp pumpkin pie spice
- Tiny pinch salt
- 1/2 tsp vanilla extract
Coating
- 2 cups white chocolate
- 1 tbsp coconut oil
- Extra crushed graham cracker for topping
Instructions
- Prepare Graham Cracker Crumbs: Place the graham crackers in a food processor and blend until they become fine crumbs, which will help create a smooth texture for the cheesecake balls.
- Mix Base Ingredients: In a large bowl, combine the softened cream cheese, pumpkin puree, crushed graham cracker crumbs, and powdered sugar. Mix thoroughly until well integrated.
- Add Flavorings: Stir in the pumpkin pie spice, a tiny pinch of salt, and the vanilla extract into the mixture, blending evenly to infuse the seasonal flavors.
- Freeze Mixture: Place the mixture in the freezer for 1 hour to firm up. If the mixture is still too soft after freezing, incorporate two more crushed graham crackers to help it hold shape better.
- Form Balls: Remove the chilled mixture and roll it into approximately 20 evenly sized balls. Place them back in the freezer for an additional 30 minutes to solidify further.
- Melt Coating: In a microwave-safe bowl, combine the white chocolate and coconut oil. Heat in 30-second increments, stirring well between each, until the chocolate is completely melted and smooth.
- Coat Cheesecake Balls: Dip each chilled cheesecake ball into the melted white chocolate, ensuring they are thoroughly coated for a creamy outer layer.
- Top with Crumbs: Immediately after coating, sprinkle the tops with extra crushed graham cracker crumbs to add texture and decorative appeal.
- Store: Place the finished cheesecake balls in the refrigerator to set and keep chilled until ready to serve.
Notes
- If the mixture is too soft to roll after the first freeze, adding extra graham cracker crumbs helps firm it up.
- The coconut oil in the white chocolate helps create a smooth, easy-to-dip coating.
- Store the cheesecake balls in an airtight container in the fridge for up to 5 days.
- You can substitute light cream cheese with regular cream cheese for a richer flavor.
- For a festive variation, try drizzling with dark chocolate instead of coating with white chocolate.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
