If you’re looking for an easy alternative to pumpkin pie for Thanksgiving, or just need another exciting pumpkin dessert to add to your fall menu, these pumpkin cheesecake bites are it!
Another pro to making these pumpkin cheesecake bites is that it’s a “no bake” recipe. Just mixing and assembling is all you’ll need to do to get these delicious pumpkin cheesecake bites on the table.
Because there’s no need to use the oven, this is an especially fun and easy beginner recipe for your kids to help out with or for new bakers to try.
Mixing is half the fun of baking right? You’ll get plenty of hands on mixing time by combining these perfect fall pumpkin flavors together with white powdered sugar and cream cheese for the perfect holiday cheesecake bites.
It’s the fall Thanksgiving dessert idea you never knew you needed!
Ingredients needed to make these Easy No Bake Pumpkin Cheesecake Balls
- 8 oz. Cream cheese- room temperature
- ½ cup Pumpkin puree
- 1½ teaspoon Pumpkin pie spice
- ½ cup Powdered sugar
- 2½ cups White chocolate chips
- ¾ cup Graham crackers- crushed
Directions to make Pumpkin Cheesecake Truffles for Thanksgiving Dinner
Start by beating the room temperature cream cheese until smooth, with a stand mixer or a hand mixer.
Add in the pumpkin puree and beat until well combined.
Continue with adding the pumpkin pie spice.
Add in the powdered sugar little amounts at a time.
Beat until well combined. Melt ½ cup of the white chocolate chips in either a microwave in 15 second intervals or in a double boiler.
Once melted with no solid pieces, add into the cream cheese mixture. Beat together until well combined.
Add in the graham cracker crumbs and do a final mix until well combined.
Grabbing a spoon, put the mixture in a ball like mound in the bowl. Cover with plastic wrap and place in the refrigerator to chill for 3 hours.
Once chilled, take out of the refrigerator. With a spoon, scoop out around 2 Tbsp. of the mixture. Using the palms of your hand roll into a ball.
Place onto a baking sheet with parchment paper.
Once you have rolled all of the mixture into balls, place back in the refrigerator for 30 minutes.
Once chilled, take the remaining 2 cups of white chocolate chips and melt.
Once melted, grab the cheesecake balls. Place one ball at a time onto a fork and dip into the white chocolate.
Place back onto the baking sheet.
Once all of the cheesecake balls are dipped place back in the refrigerator for a final 30 minutes.
Once the white chocolate has hardened, garnish with a white chocolate drizzle and graham cracker crumbs or sprinkles.
Serve and enjoy!
Tips & Tricks for the Best Pumpkin Cheesecake Bites:
When rolling the mixture into balls, cover your hands in about a Tbsp. of powdered sugar to avoid sticking.