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Creamy Pumpkin Cheesecake Balls with White Chocolate Coating Recipe

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4.2 from 29 reviews

These Pumpkin Cheesecake Balls are a delightful fall-inspired treat combining creamy pumpkin cheesecake with crunchy graham cracker and gingersnap crumbs, all coated in smooth white chocolate and optionally drizzled with orange candy melts for a festive touch.

  • Total Time: 1 hour 50 minutes
  • Yield: Approximately 30 cheesecake balls

Ingredients

Cheesecake Mixture

  • 8 ounces cream cheese, softened
  • ⅓ cup powdered sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice

Coating and Crust

  • 2 cups white chocolate chips (such as Ghirardelli)
  • 1½ cups graham cracker crumbs
  • 1½ cups gingersnap crumbs
  • 12 ounces white almond bark, for coating
  • 1 cup orange candy melts (optional, for drizzle)

Instructions

  1. Prepare the cheesecake mixture: In a large bowl, beat the softened cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice until smooth and fully combined, creating a creamy pumpkin cheesecake base.
  2. Form the balls: Using a spoon or small cookie scoop, portion the cheesecake mixture into small balls approximately 1 inch in diameter. Place them on a baking sheet lined with parchment paper and freeze for at least 1 hour to firm up.
  3. Coat the balls: Once firm, roll each cheesecake ball in a mixture of graham cracker crumbs and gingersnap crumbs, pressing gently to coat evenly. Return to the freezer for about 15 minutes to set the coating.
  4. Melt the coating: In a microwave-safe bowl or double boiler, melt the white almond bark and white chocolate chips together until smooth and fully melted, stirring frequently to avoid burning.
  5. Dip the balls: Using a fork or dipping tool, carefully dip each coated ball into the melted white chocolate mixture, allowing excess to drip off. Place back on parchment paper to set.
  6. Optional drizzle: Melt the orange candy melts in a similar manner and drizzle over the coated cheesecake balls for a festive decorative finish. Let all coating set completely in the refrigerator for at least 30 minutes before serving.

Notes

  • Ensure the cream cheese is fully softened for a smooth cheesecake mixture.
  • Freezing the balls before coating helps prevent them from falling apart during dipping.
  • Use a gentle hand when rolling in crumbs and dipping to maintain the shape.
  • Store leftover cheesecake balls in an airtight container in the refrigerator for up to 5 days.
  • For a dairy-free alternative, substitute cream cheese and white chocolate with vegan versions.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/creamy-pumpkin-cheesecake-balls-with-white-chocolate-coating-recipe/