Everyone loves cheesecake but it feels like such an indulgence to eat an entire slice. A mini version is needed and that’s what you will get with this recipe. Dipping them in white chocolate turns them in to finger food, so they’re great to take to almost any event and so much easier than making a pie or cheesecake.
Natalie and I played around with this recipe when she was home for fall break. I had to get them photographed right away because she wasn’t leaving any behind! Our thought was to make them look like pumpkins so we decided to use orange melting wafers. I have to say this just didn’t work. I’m not sure if the wafers were old but they just looked grainy. Instead we decided to keep them white and add sprinkles. At the end we added orange food coloring and that worked much better than the orange melting wafers. You could also make them look like mummies or monsters, but we just stuck with cute sprinkles.
For the coating, I have the best luck with Ghirardelli white chocolate wafers. (They did not sponsor this post, but maybe I should reach out to them!) I love the consistency you get with these wafers, it’s always smooth and it’s actually white chocolate, yum. You can use white chocolate chips, but I get a thinner and more even coating with the wafers. I melt about half the bag in a small glass bowl in the microwave at 50% power. Then I drop in a pumpkin cheesecake ball and put a fork under it removing it from the white chocolate. Then tap the fork on the side of the bowl allowing the excess to drip off and you will have a smooth evenly coated ball. Now the trick, how to get it off the fork. I use a sharp pairing knife and scoot it off the fork with the knife. Since the blade is thin, it won’t leave a mark on the side of the ball.
Now back to the pumpkin balls themselves. They are a mixture of cream cheese, cinnamon graham crackers and pumpkin puree. I also added pumpkin pie spice. You can alter the amount of pumpkin pie spice depending on your preference. I think a little goes a long way so I didn’t add much. If you love this spice mixture, add another teaspoon. These are just the perfect dessert, over the top on flavor and texture but just the right size.
Pumpkin Cheesecake Balls
These no-bake bite size pumpkin cheesecake balls are going to be your new favorite fall dessert. They’re so easy to make with my helpful dipping tips.
- Prep Time: 2 hours
- Total Time: 2 hours
- Yield: 24 1x
- 6 ounces cream cheese
- ½ cup pumpkin puree
- 6 tablespoons powdered sugar
- 3 cups Cinnamon graham cracker crumbs
- 2 teaspoons pumpkin pie spice
- 10 ounces White chocolate wafers
1. Add cream cheese, pumpkin and powdered sugar to the bowl of a stand mixer and mix until smooth. Add graham cracker crumbs and pumpkin spice and beat until completely incorporated and smooth. Refrigerate for at least an hour or overnight.
2. Line a pan with parchment paper. Scoop dough with a 11/2 tablespoon scoop and roll into balls. Place on parchment paper and refrigerate for 30 minutes.
3. Melt the white chocolate in the microwave on medium power stirring every 30 seconds until smooth.
4. Drop the pumpkin balls into the white chocolate one at a time and use a fork to lift them out. Tap the fork on the side of the bowl to remove the excess. Place on parchment paper and sprinkle with decorative sprinkles if desired. Chill to set the chocolate.
I like using Ghirardelli white chocolate wafers