Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1/2 cup pumpkin puree (canned, not pumpkin pie filling)
- 1/2 cup powdered sugar
- 2 cups graham cracker crumbs (about 12–14 full sheets)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 12 oz white chocolate melting wafers or white chocolate chips
- 1 tablespoon coconut oil (optional, for smoother melting)
- Optional: Orange sprinkles or extra graham cracker crumbs for garnish
Instructions
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. It is important that the cream cheese is truly at room temperature to avoid any lumps in your cheesecake centers.
- Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until the color is uniform. Make sure you are using plain pumpkin puree and not pumpkin pie filling, as the filling contains extra moisture and sugar that will change the consistency.
- Fold in the graham cracker crumbs gradually. The mixture should become a thick, scoopable dough. If the dough feels too wet or sticky to handle, you can add an extra tablespoon of graham cracker crumbs at a time until it reaches the right consistency.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling the dough makes it much easier to roll into balls and helps the flavors meld together.
- Line a baking sheet with parchment paper. Use a small cookie scoop or a tablespoon to portion out the dough. Roll the portions between your palms to form smooth, 1-inch balls. Place them on the prepared baking sheet and return them to the fridge for another 30 minutes.
- In a microwave-safe bowl, melt the white chocolate wafers in 30-second intervals, stirring in between, until completely smooth. If using chocolate chips, adding a teaspoon of coconut oil can help the chocolate flow more easily for dipping.
- Using a fork or a dipping tool, submerge each chilled ball into the melted white chocolate. Tap the fork on the side of the bowl to let the excess chocolate drip off. Place the ball back onto the parchment paper. While the chocolate is still wet, add sprinkles or crumbs if desired.
- Let the cheesecake balls sit at room temperature or in the fridge until the chocolate shell has hardened completely. Once set, they are ready to be served!
- Cook Time: 150 minutes (Includes chilling time)
- Diet: Vegetarian