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No Bake Pumpkin Cheesecake Balls

No bake pumpkin cheesecake balls combine pumpkin, cream cheese, and graham cracker crumbs into a soft, spiced center coated in smooth semisweet chocolate. Chill the centers until firm, then dip and refrigerate until the chocolate sets.
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Prep Time 20 minutes
Cook Time 2 minutes
chilling 1 hour 50 minutes
Total Time 2 hours 12 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For the cheesecake balls
  • 1 package (8 oz) cream cheese softened
  • 0.33 cup pumpkin puree
  • 1 cup powdered sugar
  • 2 cups graham cracker crumbs
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
For the coating
  • 12 oz semisweet chocolate chips
  • 1 tbsp coconut oil

Equipment

  • 1 baking sheet
  • 1 microwave

Method
 

Make the cheesecake balls
  1. In a large bowl, beat the cream cheese and pumpkin puree until smooth.
  2. Mix in the powdered sugar, graham cracker crumbs, pumpkin pie spice, and vanilla until evenly combined.
  3. Cover and refrigerate the mixture for 45 to 60 minutes, until firm enough to scoop and roll.
  4. Line a baking sheet with parchment paper.
  5. Roll the mixture into 24 balls, about 1 tablespoon each, and arrange them on the sheet.
  6. Refrigerate the balls for 20 minutes.
Make the coating
  1. Combine the chocolate chips and coconut oil in a microwave-safe bowl.
  2. Microwave in 30-second intervals, stirring after each, until smooth.
  3. Dip each chilled ball in the melted chocolate, letting excess drip back into the bowl.
  4. Return the balls to the parchment-lined sheet and refrigerate for 20 to 30 minutes, until the coating is set.

Notes

For the smoothest centers, chill the mixture until firm enough to scoop and roll. Store covered in the refrigerator for up to 4 days or freeze for up to 2 months. For a dairy-free variation, use dairy-free cream cheese and semisweet chocolate chips, and check that the graham cracker crumbs are dairy-free.