Description
Silky pumpkin cheesecake balls deliver autumn’s sweetest embrace without turning on an oven. Creamy graham cracker-coated spheres melt perfectly on palates, promising rich seasonal comfort in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 2 cups (340 grams) white chocolate chips
- ⅔ cup (160 milliliters) pumpkin puree
- 1½ cups (180 grams) graham cracker crumbs
- 1½ cups (180 grams) gingersnap crumbs
- 12 ounces (340 grams) white almond bark
Sweeteners and Spices:
- ⅓ cup (40 grams) powdered sugar
- 1 teaspoon pumpkin pie spice
Optional Decoration:
- 1 cup (170 grams) orange candy melts
Instructions
- Pulverize graham crackers and gingersnaps into fine crumbs using a food processor or rolling pin.
- In a spacious mixing vessel, whip cream cheese and powdered sugar until silky and homogeneous using an electric mixer.
- Incorporate pumpkin puree and pumpkin pie spice, blending until the mixture achieves a uniform amber tone.
- Gently fold graham cracker and gingersnap crumbs into the creamy base.
- Dissolve white chocolate chips in a microwave-safe container, stirring between 30-second intervals until completely liquefied.
- Integrate melted white chocolate into the pumpkin mixture, ensuring thorough distribution.
- Refrigerate the mixture for approximately two hours to firm and enhance flavor cohesion.
- Utilize a tablespoon-sized scoop to portion the chilled mixture, rolling each section into compact spheres.
- Arrange the pumpkin spheres on parchment-lined trays and return to refrigerator for additional chilling.
- Melt almond bark in microwave, stirring periodically to achieve smooth consistency.
- Delicately enrobe each pumpkin sphere in the white almond bark, utilizing a fork for precise coating.
- Position coated spheres on fresh parchment paper, allowing exterior to solidify completely.
- Optional: Drizzle melted orange candy melts across the finished cheesecake orbs for decorative flair.
- Permit decorative elements to set before serving these delectable autumnal treats.
Notes
- Chill the mixture thoroughly to ensure the balls hold their shape and develop rich, creamy flavors.
- Use a cookie scoop for consistent size and uniform ball formation, preventing uneven cooking and presentation.
- Keep surfaces and hands cold during rolling to prevent the mixture from becoming too soft and sticky.
- Allow sufficient cooling time between each step to maintain structural integrity and smooth coating.
- Tap excess chocolate gently to create a thin, elegant shell that enhances the delicate pumpkin cheesecake texture.
- Store in refrigerator to preserve freshness and maintain the perfect creamy consistency of these seasonal treats.
- Prep Time: 30 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 184
- Sugar: 14 g
- Sodium: 65 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg