Pumpkin Cheesecake Bites with White Chocolate and Spiced Graham Cracker Coating Recipe

Introduction

This pumpkin cheesecake recipe is a delightful no-bake treat that combines creamy, spiced pumpkin flavor with a hint of sweetness from white chocolate. Perfect as festive snacks or bite-sized desserts, these cheesecake balls are easy to make and sure to impress.

Ingredients

• 1 tablespoon butter
• 4 ounces cream cheese, softened
• 1/2 cup canned pumpkin puree
• 1 (14-ounce) can sweetened condensed milk
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup graham cracker crumbs
• 1/3 cup white chocolate chips
• Optional: Orange food coloring and granulated sugar for rolling

Instructions

1. Step 1: In a non-stick skillet over medium heat, melt the butter. Add the cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens.
2. Step 2: Remove from heat and stir in the graham cracker crumbs and white chocolate chips until the chocolate melts completely. If you want a more vibrant color, add a few drops of orange food coloring and mix well.
3. Step 3: Pour the mixture onto a greased baking sheet and spread evenly. Place it in the refrigerator and chill for about 2 hours, or until firm.
4. Step 4: Once chilled, use lightly buttered hands to roll the mixture into small balls, about 1-inch in diameter.
5. Step 5: Roll each ball in granulated sugar to coat them evenly. Optionally, decorate the top of each ball with a few chocolate chips to resemble pumpkin stems.

Tips & Variations

• For a richer flavor, try using cream cheese at room temperature for easier mixing and a smoother texture.
• If you prefer, substitute graham cracker crumbs with crushed digestive biscuits or vanilla wafers.
• Adding a pinch of cinnamon or nutmeg can intensify the spice notes alongside the pumpkin pie spice.
• Use mini chocolate chips or candy-coated pumpkin seeds for fun and festive decoration.

Storage

Store these pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the fridge before serving. Serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pumpkin cheesecake balls ahead of time?

Yes, they can be prepared and refrigerated up to 2 days in advance. This makes them excellent for parties or holiday gatherings.

What if I don’t have white chocolate chips?

You can substitute with milk or semi-sweet chocolate chips if preferred, though white chocolate provides a nice contrast in sweetness and color.

Pumpkin Cheesecake Bites with White Chocolate and Spiced Graham Cracker Coating Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

This Pumpkin Cheesecake recipe offers a quick and easy no-bake treat that combines creamy pumpkin puree with rich cream cheese and sweetened condensed milk, enhanced by warm pumpkin pie spices and crunchy graham cracker crumbs. Rolled into bite-sized balls and optionally coated with sugar, these delightful dessert bites are perfect for autumn or holiday gatherings.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 15 minutes
• Yield: About 20 pumpkin cheesecake balls 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon butter
• 4 ounces cream cheese, softened
• 1/2 cup canned pumpkin puree
• 1 (14-ounce) can sweetened condensed milk
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup graham cracker crumbs
• 1/3 cup white chocolate chips

Optional Ingredients

• Orange food coloring
• Granulated sugar for rolling
• Additional chocolate chips for decoration

Instructions

1. Melt and Mix: In a non-stick skillet over medium heat, melt the butter. Add the softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens slightly, ensuring all ingredients are well combined and smooth.
2. Add Dry Ingredients: Stir in the graham cracker crumbs and white chocolate chips into the thickened pumpkin mixture. Continue stirring until the white chocolate chips have melted and blended into the mixture. If desired, add orange food coloring to enhance the color of the mixture.
3. Chill the Mixture: Pour the creamy mixture onto a greased baking sheet, spreading it evenly. Place the baking sheet in the refrigerator and chill the mixture until firm, which takes about 2 hours. This step is crucial to ensure the mixture is solid enough for shaping.
4. Form Balls: Once the mixture is firm, use lightly buttered hands to roll it into small bite-sized balls. The butter on your hands will prevent sticking and help form smooth balls.
5. Coat and Decorate: Roll each pumpkin cheesecake ball in granulated sugar to give it a sweet and sparkly coating. Decorate each ball with chocolate chips to resemble pumpkin stems, adding a charming finishing touch.

Notes

• You can substitute the graham cracker crumbs with gluten-free crumbs to make this recipe gluten-free.
• If you prefer, use cream cheese at room temperature to speed up melting in the skillet.
• Rolling hands in butter helps prevent sticking when forming the balls.
• Store these pumpkin cheesecake balls in an airtight container in the refrigerator for up to 4 days.
• Adding orange food coloring is optional but enhances the visual appeal.

Keywords: Pumpkin Cheesecake, No-Bake Dessert, Fall Recipes, Pumpkin Pie Spice, Cream Cheese, Sweet Treats