NO-BAKE PUMPKIN CHEESECAKE BALLS
Ingredients
For the Filling:
1 cup pumpkin purée (not pumpkin pie filling)
8 oz cream cheese, softened
¼ cup powdered sugar
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
½ tsp vanilla extract
1½ cups crushed graham crackers or digestive biscuits
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For the Coating:
10 oz white chocolate (chips or bars, melted)
½ cup crushed graham cracker crumbs
Optional: caramel drizzle, chopped pecans, or cinnamon sugar
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Instructions
1. Make the Filling:
In a large bowl, beat cream cheese until smooth. Add pumpkin purée, powdered sugar, vanilla, and spices. Mix well.
Fold in the crushed graham crackers until a thick dough forms.
2. Chill:
Refrigerate the mixture for 30 minutes to firm up.
3. Shape Balls:
Roll mixture into 1½ inch balls. Place on a lined tray and freeze for 30 minutes.
4. Coat in Chocolate:
Dip each chilled ball in melted white chocolate. Place back on tray. Sprinkle immediately with crushed graham crackers (and pecans or cinnamon sugar if using).
5. Optional Drizzle:
Drizzle caramel over the top for that show-stopping finish.
6. Chill Again:
Refrigerate until set (about 20 minutes). Keep chilled until ready to serve.