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Pumpkin Cheesecake Balls Recipe

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4.6 from 106 reviews

Delightful Pumpkin Cheesecake Balls coated in smooth white almond bark and drizzled with orange candy melts. These bite-sized treats combine creamy cheesecake, seasonal pumpkin flavor, and a crispy spiced crumb coating, making them perfect for fall gatherings or festive celebrations.

Ingredients

Scale

Cheesecake Mixture

  • 2 cups good quality white chocolate chips (Ghirardelli recommended)
  • 8 ounces cream cheese, softened
  • ⅓ cup powdered sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1½ cups graham cracker crumbs
  • 1½ cups gingersnap crumbs

Coating & Decoration

  • 12 ounces white almond bark (for coating)
  • 1 cup orange candy melts (optional, for drizzle)

Instructions

  1. Melt White Chocolate Chips: Place the white chocolate chips in a small heat-safe bowl and microwave in 30-second intervals. Stir after each interval until completely melted and smooth. Set aside to cool slightly.
  2. Mix Cream Cheese and Sugar: Using a stand mixer or handheld mixer on medium-high speed, beat the softened cream cheese and powdered sugar for 1½ to 2 minutes until smooth and creamy.
  3. Add Pumpkin & Spice: Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Continue mixing for another 1 minute or until fully combined and uniform in color.
  4. Incorporate Crumbs: Add the graham cracker crumbs and gingersnap crumbs to the mixture. Mix just until combined, ensuring an even distribution of the crumbs.
  5. Beat in Melted White Chocolate: Stir the melted white chocolate chips into the cheesecake mixture just until well incorporated. Cover the bowl tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes to firm up.
  6. Prepare Baking Sheets: Line two baking sheets with parchment paper and set them aside for shaping and coating the balls.
  7. Form Cheesecake Balls: Use a 1-tablespoon cookie scoop to portion out the cheesecake dough. Roll each portion into a smooth ball and place it on one of the prepared baking sheets. Once all balls are formed, refrigerate them for 30 minutes to firm.
  8. Melt Almond Bark: Place white almond bark in a heat-safe bowl and microwave in 30-second intervals, stirring after each until melted and smooth.
  9. Coat Cheesecake Balls: Dip each cheesecake ball into the melted almond bark, using a fork to lift and gently tap off excess coating. Use a spoon to cover any bare spots. Transfer coated balls onto the second baking sheet. Allow the coating to harden completely at room temperature.
  10. Drizzle with Candy Melts: Melt the orange candy melts in a small bowl using 30-second microwave intervals, stirring until smooth. Drizzle melted candy over the coated cheesecake balls using a spoon, squeeze bottle, fork, or decorator’s bag. Let the drizzle harden completely before serving.

Notes

  • Use high-quality white chocolate and almond bark for best flavor and smooth coating.
  • Ensure cream cheese is softened for easy mixing and smooth texture.
  • Chilling the mixture and the formed balls is crucial to prevent them from melting during coating.
  • You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Store finished cheesecake balls in an airtight container in the refrigerator for up to 5 days.
  • For extra texture, roll balls in additional cookie crumbs before chilling if desired.

Keywords: pumpkin cheesecake balls, fall desserts, bite-sized cheesecake, white chocolate coating, pumpkin treats, no-bake cheesecake, holiday desserts

Find it online: https://kitchenbyclara.com/pumpkin-cheesecake-balls-recipe/