No-Bake Pumpkin Cheesecake Balls
These no-bake pumpkin cheesecake balls are made with real pumpkin, Biscoff cookies, and tangy cream cheese. These truffle-like bites are perfect as an afternoon treat or on a holiday dessert menu!
Servings 20 balls
Ingredients
- 8 ounces cream cheese
- ½ cup canned pumpkin puree
- ⅓ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 package Biscoff cookies 8.8 ounces, crushed into fine crumbs
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon fine sea salt
- 10 ounces Ghirardelli white vanilla melting wafers
- 2 teaspoons coconut oil or vegetable shortening
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese on medium speed for 1-2 minutes. Add in the pumpkin puree, powdered sugar and vanilla and mix until fully incorporated. Add in the Biscoff cookie crumbs, pumpkin pie spice, and salt and mix on low speed to fully incorporate the crumbs into the cream cheese.8 ounces cream cheese, ½ cup canned pumpkin puree, ⅓ cup powdered sugar, 1 teaspoon pure vanilla extract, 1 package Biscoff cookies, 1 ½ teaspoons pumpkin pie spice, ¼ teaspoon fine sea salt
- Cover and refrigerate for at least 2 hours. Once the mixture has chilled, line a baking sheet with parchment paper.
- Use a medium cookie scoop (1.5 tablespoons) to portion about 20 pumpkin cheesecake balls. Use your hands to roll each scooped portion into a ball. Place each ball onto the prepared baking sheet. Freeze the pumpkin cheesecake balls for 1 hour.
- Combine the Ghirardelli wafers and coconut oil or shortening in a bowl and melt according to package directions. Use a toothpick to pick up each ball and dip it into the melted wafers. Gently shake each ball over the bowl of melted wafers to remove any extra. Place each ball back onto the parchment-lined baking sheet to set up.10 ounces Ghirardelli white vanilla melting wafers, 2 teaspoons coconut oil or vegetable shortening
- If desired, drizzle melted white wafers on top of each pumpkin cheesecake ball and immediately top with sprinkles or Biscoff crumbs if desired.
- Refrigerate until ready to serve.
Notes
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.