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