No-Bake Pumpkin Cheesecake Balls – My Baking Dependancy

These no-bake pumpkin cheesecake balls are made with actual pumpkin, Biscoff cookies, and tangy cream cheese. These truffle-like bites are good as a day deal with or on a vacation dessert menu!

Does anybody actually have the psychological, bodily, or emotional power for exhausting, time-consuming recipes proper now?

I do know that I positive don’t. I need simple recipes with a giant payoff. 

Fortunately, that’s precisely what we get in these no-bake pumpkin cheesecake balls. Tons of pumpkin taste, tangy cream cheese, heat spices, and a white chocolate coating multi function easy deal with.

I’m going to be making these on repeat all fall. In reality, I believe they’ll be going with me to some Halloween events this 12 months!

What are no-bake pumpkin cheesecake balls?

These no-bake pumpkin cheesecake balls are a mix of a few of the greatest issues all rolled into one.

They’re half pumpkin cheesecake, half cookie ball, and half truffle. They’re similar to Oreo truffles, however with a pumpkin twist.

The filling is much like my no-bake pumpkin cheesecake however blended with Biscoff cookie crumbs. As soon as the filling is portioned into balls, they get dipped into vanilla sweet melts and topped with extra cookie crumbs.

These are the form of no-bake deal with that you may make your self for a day deal with, add to your vacation dessert desk, or take with you to a game-day social gathering, film night time, or fall bonfire.

One factor’s for positive: These will disappear very quickly, so that you may wish to make a double batch!

The right way to make these no-bake pumpkin cheesecake balls

I really like making cookie balls as a result of they’re simple to make however are at all times spectacular. Plus, they’re an enormous crowd pleaser! 

This pumpkin cheesecake model is very well-liked with anybody who loves a very good pumpkin spice latte. 

Elements you’ll want

To make these no-bake pumpkin cheesecake balls, you have to:

• 1 (8-ounce) bundle cream cheese
• ½ cup canned pumpkin puree
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (8.8-ounce bundle) Biscoff cookies, crushed into superb crumbs
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon superb sea salt
• 1 (10-ounce) bag Ghirardelli white vanilla melting wafers
• 2 teaspoons coconut oil or vegetable shortening 

Be sure to purchase pure pumpkin puree for this recipe, not pumpkin pie filling. Pie filling has further elements in it that we don’t need in these pumpkin cheesecake balls.

I like utilizing Biscoff cookies on this recipe as a result of the spicy, molasses-y taste of the cookies pairs completely with the pumpkin and pumpkin pie spice. You might additionally use any model of speculoos cookie, crisp gingersnaps, or graham cracker crumbs as an alternative.

Utilizing a meals processor is the best solution to break the cookies into superb crumbs, however you are able to do this with a rolling pin in case you don’t have a meals processor. 

The Ghirardelli melting wafers are my favourite. They soften easily and the flavour is nice. You need to use your favourite vanilla melting wafers, although.

Making this recipe

Utilizing a mixer, beat the cream cheese for 1-2 minutes, till clean. Add the pumpkin, powdered sugar, and vanilla; combine till nicely mixed.

Add the cookie crumbs, pumpkin pie spice, and salt and proceed to combine on low velocity till totally integrated.

Cowl the bowl and refrigerate the cheesecake filling combination for 1 hour. This can permit it to arrange sufficient to scoop and type into balls.

After 1 hour, use a medium cookie scoop to portion the filling into about 20 balls. You are able to do this by the spoonful in case you don’t have a cookie scoop—each must be about 1 1/2 tablespoons.

Roll every portion right into a clean ball between your palms and place on a parchment-lined baking sheet. Freeze the pumpkin cheesecake balls for 1 hour.

Put together the coating by combining the melting wafers and oil or shortening in a bowl. Soften in response to the bundle instructions, normally in 30-second intervals, stirring after every.

To coat, I like to make use of the identical methodology as when making buckeyes. Use a toothpick to select up every ball of filling and dip it into the melted wafers.

Gently shake over the bowl to permit any extra coating to drip off. Place every ball again onto the lined baking sheet whereas it units up.

In case you’d like, you possibly can drizzle extra melted wafers on prime of every ball and instantly prime with extra Biscoff cookie crumbs.

Refrigerate the no-bake pumpkin cheesecake balls till you’re able to serve them.

Different adorning choices

I like utilizing white melting wafers for coating these little pumpkin cheesecake bites and assume they’re cute topped with Biscoff cookie crumbs. However there are extra methods to embellish them, too!

Strive utilizing a mix of orange melting wafers and chocolate melting wafers in case you’re making these for Halloween. A decadent chocolate coating with a drizzle of orange sweet melts can be so cute.

You may also prime them with seasonal sprinkles as an alternative of cookie crumbs. Orange glowing sugar or Halloween sprinkles can be actually cute.

Extra recipes utilizing a partial can of pumpkin puree

This no-bake pumpkin cheesecake ball recipe makes use of 1/2 cup of pumpkin puree. You’ll nonetheless have sufficient pumpkin leftover (from a 15-ounce can) to make use of in one other recipe.

A few of my favourite recipes that use a partial can of pumpkin puree embody: