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No-bake Pumpkin Cheesecake Balls Recipe

These no-bake pumpkin cheesecake balls offer a delicious blend of creamy pumpkin cheesecake filling wrapped in a sweet, crisp white chocolate shell. Perfect for an easy, delightful autumn treat!

Ingredients

• 8 ounces cream cheese
• ½ cup canned pumpkin puree
• ⅓ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 package Biscoff cookies 8.8 ounces, crushed into fine crumbs
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon fine sea salt
• 10 ounces Ghirardelli white vanilla melting wafers
• 2 teaspoons coconut oil or vegetable shortening

Instructions

1. Step 1: Mix the Base
   Begin by beating the cream cheese on medium speed for 1-2 minutes until soft and creamy. Add pumpkin puree, powdered sugar, and vanilla extract, mixing thoroughly. Introduce the Biscoff crumbs, pumpkin pie spice, and sea salt, stirring until evenly combined.

2. Step 2: Chill the Mixture
   Cover your mixture and pop it in the refrigerator for at least 2 hours. This allows the flavors to meld and the texture to firm up. Prepare a baking sheet with parchment paper as it chills.

3. Step 3: Shape the Balls
   Using a medium cookie scoop, portion out around 20 balls (about 1.5 tablespoons each). Roll each portion between your hands into smooth, round balls.

4. Step 4: Freeze for Firmness
   Arrange the balls on the parchment-lined baking sheet and freeze for 1 hour. This helps them hold their shape when dipped.

5. Step 5: Dip and Decorate
   Melt the Ghirardelli wafers with coconut oil or shortening as per the package instructions. Use a toothpick to dip each frozen ball into the melted coating, letting excess drip off. Place them back on the sheet to set. Drizzle with more melted wafers, sprinkle with Biscoff crumbs or sprinkles for extra flair.

Notes

• Ensure cream cheese is softened for easier mixing.
• Add extra pumpkin spice for a more robust flavor.
• Use finely crushed Biscoff crumbs for a smoother mixture.