Cheesecake Balls
These no-bake bite size pumpkin cheesecake balls are going to be your new favorite fall dessert. A great alternative to pumpkin pie and perfect to decorate for halloween.
Ingredients
- 6 ounces cream cheese
- ½ cup pumpkin puree
- 6 tablespoons powdered sugar
- 3 cups Cinnamon graham cracker crumbs (14 oz box crushed)
- 2 teaspoons pumpkin pie spice
- 10 ounces White chocolate wafers
Instructions
- If using whole graham cracker crumbs, process them in a food processor until finely ground.
- Add cream cheese, pumpkin, powdered sugar and pumpkin pie spice to the food processor and process until smooth.
- 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 or overnight.
- Melt the white chocolate in the microwave on medium power stirring every 30 seconds until smooth.
- 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 add decorations. Chill to set the chocolate.
Barbara's Notes + Tips
- White chocolate wafers will give you the smoother finish and is easier to work with than candy melts.
- If decorating, have the decorations ready to place on the balls as soon as they've been dipped. The white chocolate will harden fairly quickly.
- You can use mini chocolate chips instead of edible eyes if making mummies.
- If making mummies or eyeballs, melt additional white chocolate to decorate or make frosting with powdered sugar and milk and add food coloring.
- You can make the pumpkin balls in advance and freeze until you are ready to dip in white chocolate and decorate.
- Keep the finished balls in the refrigerator.
Nutrition
Calories: 143kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 103mg | Potassium: 73mg | Fiber: 1g | Sugar: 12g | Vitamin A: 893IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
