Description
Creamy, spiced, and irresistibly easy — these No-Bake Pumpkin Cheesecake Balls are perfect for Easy Thanksgiving Desserts. Quick to make, chill, and serve!
Ingredients
- 8 ounces cream cheese, softened
- ½ cup canned pumpkin puree
- ⅓ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 8.8 ounces Biscoff cookies, crushed
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon fine sea salt
- 10 ounces Ghirardelli white vanilla melting wafers
- 2 teaspoons coconut oil or vegetable shortening
Instructions
- Beat softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, and vanilla; mix until creamy.
- Fold in crushed cookies, pumpkin pie spice, and salt.
- Cover and refrigerate for 2 hours.
- Scoop and roll into 20 balls; place on parchment-lined sheet.
- Freeze for 1 hour.
- Melt wafers with coconut oil until smooth.
- Dip each ball and place back on sheet.
- Drizzle extra chocolate and top with cookie crumbs or sprinkles.
- Refrigerate until set and serve chilled.
Notes
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw overnight before serving for best results.
- Prep Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: American