How To Make Festive Pumpkin Cheesecake Balls

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These pumpkin cheesecake balls are no-bake. They are so easy and taste amazing. Bring them to a party and you’ll be a hero forever!

Prep time : 2 hours 35 mins
Total time : 2 hours 35 mins

Recipe type: Dessert
Serves: 30-34


  • 1 teaspoon pumpkin pie spice
  • 2 ounces cream cheese, softened
  • ⅔ cup gingersnap cookie crumbs, plus more for garnish
  • 2½ cup white chocolate, coarsely chopped, divided
  • ¼ cup graham cracker crumbs, plus more for garnish
  • ¼ cup pumpkin puree
  • 1 tablespoon confectioners’ sugar
  • pinch of fine sea salt

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  1. In a large bowl, add cream cheese and confectioners’ sugar and beat until creamy.
  2. Melt the ½ cup of the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minutes.
  3. Stir often to keep the chocolate from burning.
  4. Transfer to a large bowl, add pumpkin and beat until combined.
  5. Add the gingersnap cookie crumbs, graham cracker crumbs, pumpkin pie spice and sea salt.
  6. Beat until everything is combined.
  7. Cover and chill until just solid enough to roll into balls, about 2 hours.
  8. Shape mixture into balls (about 1 teaspoon per ball) by rolling a spoonful in the palm of your hand.
  9. Place onparchment paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
  10. Melt remaining 2 cups white chocolate in small, deep bowl. (Its depth makes it easier for dipping the truffles).
  11. Dip the pumpkin balls into the chocolate and place on parchment paper.
  12. Garnish with reserved gingersnap/graham crumbs before the chocolate sets up.
  13. Let chocolate set, refrigerate and enjoy!
  14. These can also be frozen for longer storage.
Related Topics:
Honey Roasted Peaches
Chocolate Peanut Butter Banana Bites

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