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Pumpkin Pie Cheese Balls combine the creamy richness of cheesecake with the warm spices of pumpkin pie, creating the perfect fall snack.
Fall is the perfect season for warm spices, comforting flavors, and decadent desserts. These Pumpkin Cheesecake Desserts combine the best of both worlds—soft, creamy cheesecake and the luscious flavor of pumpkin pie—in one irresistible, one-bite snack.
They’re rich, delicious, and perfect for any occasion, from festive gatherings to a quiet night in with a cup of coffee. Made with real pumpkin puree, cream cheese, and warm spices like cinnamon, nutmeg, and cloves, these treats have all the flavor of pumpkin pie without the baking.
After quickly cooling, they’re dipped in a sweet, smooth white chocolate coating that adds the perfect touch of sweetness and elegance.
Whether you’re a cheesecake lover or a pumpkin spice fanatic, these are a must-try for the season. Plus, they’re easy to make and can be stored in the fridge for whenever you’re craving a sweet, fall-inspired treat!
Ingredients:
To make the pumpkin cheesecake filling:
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1 cup cookie crumbs
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
For the glaze:
- 2 cups white chocolate chips or white candy
- 1 tablespoon coconut oil (optional, for a smoother glaze)
- Crushed graham crackers, cinnamon sugar, or melted chocolate for garnish (optional)
Directions:
To make the pumpkin cheesecake filling:
In a medium bowl, beat together the softened cream cheese and pumpkin puree until smooth and well combined.
Add the cookie crumbs, powdered sugar, cinnamon, nutmeg, cloves, and vanilla extract and mix until completely combined and the mixture is thick.
Refrigerate for at least an hour, or until firm enough to form into balls.
To form the truffles:
Once the cheesecake mixture has cooled, use a teaspoon or tablespoon to scoop out the mixture. Shape into 1-inch balls and place on a parchment-lined baking sheet.
Freeze the cheesecake balls for 15-20 minutes, or until firm and easy to coat.
To coat the white chocolate:
In a microwave-safe bowl, melt the white chocolate chips or melted candy in 30-second intervals, stirring after each interval until completely melted and smooth. If using, add 1 tablespoon of coconut oil to make the coating smoother and shinier.
Using a fork or dipping tool, dip each cooled candy bar into the melted white chocolate, making sure to coat it completely. Allow any excess chocolate to drip off before placing the treats back on the parchment-lined baking sheet.
If desired, you can sprinkle the top of the truffles with crushed graham crackers or cinnamon sugar, or drizzle with melted dark chocolate for extra garnish.
Refrigerate the chocolate for 10-15 minutes or until completely set.
Directions: