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No-Bake Pumpkin Cheesecake Balls Recipe

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4 from 8 reviews

These No-Bake Pumpkin Cheesecake Balls are a delightful fall treat that combines creamy pumpkin cheesecake with crunchy Biscoff cookie crumbs, all coated in luscious white vanilla chocolate. Easy to make and perfect for holiday parties or cozy autumn gatherings, these bite-sized desserts require no baking and can be prepared ahead of time.

  • Total Time: 3 hours 20 minutes
  • Yield: 20 cheesecake balls

Ingredients

Cheesecake Balls

  • 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

Coating

  • 10 ounces Ghirardelli white vanilla melting wafers
  • 2 teaspoons coconut oil or vegetable shortening

Instructions

  1. Prepare the cheesecake mixture: 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 until smooth. Add the canned pumpkin puree, powdered sugar, and vanilla extract, mixing until fully incorporated. Then add the crushed Biscoff cookie crumbs, pumpkin pie spice, and fine sea salt, mixing on low speed to blend the crumbs evenly into the cream cheese mixture.
  2. Chill the mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours to firm up, making it easier to shape into balls.
  3. Shape the cheesecake balls: Line a baking sheet with parchment paper. Using a medium cookie scoop (about 1.5 tablespoons), portion out the chilled mixture to make around 20 balls. Roll each portion gently with your hands to form smooth balls. Place them evenly spaced on the prepared baking sheet, then freeze for 1 hour to solidify.
  4. Melt coating and dip balls: In a microwave-safe bowl, combine the Ghirardelli white vanilla melting wafers and the coconut oil or vegetable shortening. Melt according to the package instructions, stirring until smooth. Using a toothpick, dip each frozen cheesecake ball into the melted coating, allowing excess to drip off by gently shaking over the bowl. Place the coated balls back onto the parchment-lined baking sheet.
  5. Optional decorating: If desired, drizzle additional melted white wafers over each coated ball and immediately sprinkle with extra Biscoff crumbs or festive sprinkles for added texture and decoration.
  6. Set and serve: Refrigerate the coated cheesecake balls until the chocolate coating is firm and ready to serve. Keep refrigerated until serving to maintain freshness.

Notes

  • Use full-fat cream cheese for the best creamy texture.
  • Make sure the Biscoff cookies are finely crushed to blend smoothly in the mixture.
  • Freezing the balls before coating helps keep their shape during dipping.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For a dairy-free version, substitute cream cheese with a vegan alternative and use vegan white chocolate wafers.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://monicarecipes.com/no-bake-pumpkin-cheesecake-balls-recipe/