Description
These No-Bake Pumpkin Cheesecake Balls are a festive and easy-to-make dessert perfect for fall gatherings. Creamy pumpkin-flavored cheesecake is combined with crunchy Biscoff cookie crumbs, rolled into bite-sized balls, and dipped in smooth white chocolate for a delicious and elegant treat that requires no baking.
Ingredients
Cheesecake Mixture
- 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
Coating
- 10 ounces Ghirardelli white vanilla melting wafers
- 2 teaspoons coconut oil or vegetable shortening
Instructions
- Prepare the Cheesecake Mixture: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese on medium speed for 1-2 minutes until smooth. Add the pumpkin puree, powdered sugar, and vanilla extract and mix until fully combined. Then add the crushed Biscoff cookie crumbs, pumpkin pie spice, and fine sea salt, mixing on low speed until the crumbs are fully incorporated into the cheesecake mixture.
- Chill the Mixture: Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 2 hours to allow it to firm up for easier shaping.
- Form the Cheesecake Balls: Once chilled, line a baking sheet with parchment paper. Use a medium cookie scoop (about 1.5 tablespoons) to portion out the mixture into approximately 20 equal balls. Roll each portion into a smooth ball using your hands and place them evenly spaced on the prepared baking sheet. Freeze the cheesecake balls for 1 hour to set firmly.
- Melt the Coating: Combine the Ghirardelli white vanilla melting wafers and coconut oil (or shortening) in a microwave-safe bowl. Melt them according to package directions, stirring frequently until the mixture is smooth and fully melted.
- Dip the Cheesecake Balls: Using a toothpick, pick up each frozen cheesecake ball and dip it fully into the melted white chocolate coating. Gently shake the ball over the bowl to remove any excess coating and return it to the parchment-lined baking sheet to set.
- Optional Decoration: If desired, drizzle extra melted white wafers over the coated balls and immediately sprinkle with additional Biscoff cookie crumbs or festive sprinkles for added texture and decoration.
- Final Chill: Refrigerate the dipped and decorated pumpkin cheesecake balls until ready to serve, ensuring the coating is firm and the balls are chilled.
Notes
- Freezing the balls before dipping helps the coating set quickly and creates a clean finish.
- Use a toothpick to handle each ball to keep your hands clean and avoid melting the coating prematurely.
- These cheesecake balls can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- For a more intense pumpkin flavor, add additional pumpkin pie spice or a touch of cinnamon to the cheesecake mixture.
- Substitute the white melting wafers with milk or dark chocolate if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
