🎃 No-Bake Pumpkin Cheesecake Balls 🍫
Ingredients
For the Cheesecake Balls
8 oz (226 g) full-fat cream cheese, softened
½ cup (120 g) canned pumpkin purée (not pumpkin pie filling)
¾ cup (90 g) powdered sugar
1 tsp pure vanilla extract
1½ tsp pumpkin pie spice
¾ cup (75 g) finely crushed vanilla wafer crumbs (about 25–30 wafers), plus more as needed
For the Chocolate Coating
12 oz (340 g) high-quality white or semi-sweet chocolate, chopped
1–2 tsp coconut oil or food-grade paraffin wax (optional, for smoother dipping)
Instructions
Mix Filling Base: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy (about 1 minute).
Add Pumpkin & Flavorings: Add pumpkin purée, powdered sugar, vanilla extract, and pumpkin pie spice. Beat on medium until fully combined and uniform in color.
Incorporate Crumbs: Gradually add the crushed vanilla wafers and mix on low until the mixture begins to hold together. The texture should resemble thick, moist cake crumbs. If it feels too soft or sticky, add more wafer crumbs—up to 1½ cups total—until you can roll it into balls without excessive sticking.
Chill for Firmness: Cover the mixture and refrigerate for 20–30 minutes (or freeze for 10–15 minutes if very soft) to make rolling easier.
Shape the Balls: Using a 1-teaspoon cookie scoop or your hands, roll the mixture into 1-inch balls (about 35–40 total). Place them on a parchment-lined tray and return to the refrigerator for 15 minutes to firm up.
Melt Chocolate: In a heatproof bowl over a double boiler (or in a microwave in 20-second bursts), melt the chocolate with coconut oil or paraffin wax, stirring until smooth and glossy. Keep warm over low heat or in a small slow cooker to maintain a dip-friendly consistency.
Dip & Set: Spear each chilled ball with a toothpick or fork, dip fully into melted chocolate, tap off excess, and place back on parchment. Let chocolate set at room temperature or speed up the process in the fridge (about 10 minutes).
Serve & Store: Once fully set, store in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, serve slightly chilled or at cool room temperature.
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