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No-Bake Pumpkin Cheesecake Balls

Creamy pumpkin cheesecake filling rolled with graham cracker crumbs, frozen until firm, dipped in thin white chocolate and finished with an orange drizzle. No oven needed.
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Prep Time 25 minutes
Chill & Freeze 2 hours
Total Time 2 hours 25 minutes
Servings: 24 balls
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cheesecake filling
  • 8 oz cream cheese softened
  • ½ cup pumpkin purée blotted on paper towels; not pie filling
  • ½ cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1½ cups graham cracker crumbs about 12 full sheets
Coating
  • 12 oz white chocolate or white candy melts / almond bark
  • 1–2 tsp coconut oil or shortening
Drizzle
  • 2 oz orange candy melts or 2 oz white chocolate tinted with oil-based orange color

Method
 

  1. Spread the pumpkin purée on a double layer of paper towels, top with another towel and press gently to blot out excess moisture.
  2. Beat the softened cream cheese until smooth. Add the blotted pumpkin, powdered sugar, pumpkin pie spice, vanilla and salt; beat until creamy.
  3. Stir in the graham cracker crumbs until a thick, even dough forms.
  4. Cover and chill 1–2 hours, until firm enough to scoop.
  5. Scoop level 1-tablespoon portions, roll into balls and set on a parchment-lined baking sheet.
  6. Freeze the balls 30 minutes, until firm.
  7. Melt the white chocolate with 1 teaspoon coconut oil in 30-second bursts, stirring between each, until smooth. Add the second teaspoon if it's too thick.
  8. Dip each frozen ball, tap off the excess, and return to the parchment.
  9. Melt the orange candy melts, pipe a drizzle over the balls from a zip-top bag with the corner snipped, and refrigerate about 15 minutes until set.

Notes

Storage: airtight in the fridge up to 5 days; freeze up to 1 month and thaw in the fridge. Don't leave out more than 2 hours. Too sticky to roll? Chill longer or add 2 tbsp more crumbs. Allow about 15 extra minutes for the coating to set.