Description
Delight in these creamy Pumpkin Cheesecake Balls, perfect bite-sized treats combining rich cheesecake with festive pumpkin flavors. Coated in smooth melted candy and optionally drizzled with white chocolate, these no-bake dessert balls are easy to make and ideal for holiday gatherings or anytime indulgence.
Ingredients
Cheesecake Balls
- 17 ounces Sara Lee Classic Cheesecake, thawed
- 12 ounces Pumpkin Pie Filling
Coating and Garnish
- ½ cup Candy Melts (orange or pumpkin spice colored preferred) for coating
- ½ cup White Chocolate Chips for optional garnish
Instructions
- Prepare the base: Line a baking sheet with parchment paper or waxed paper to prevent sticking and set aside for later.
- Form the balls: Using a cookie scoop or 1 tablespoon measuring spoon, scoop out portions of the thawed cheesecake mixed with pumpkin pie filling onto the prepared baking sheet. Place the tray in the freezer for 45 minutes to firm up.
- Shape the balls: Remove the chilled cheesecake portions from the freezer and roll them gently with your hands to form smooth balls.
- Melt the candy coating: Place the candy melts in a microwave-safe bowl and melt according to package directions, typically heating in 30-second intervals and stirring between until smooth.
- Dip the cheesecake balls: Using a fork, dip each cheesecake ball into the melted candy, allowing excess to drip off, then place back onto the parchment-lined baking sheet. Reheat the candy melts as needed if they begin to set. If the balls soften too much, return them to the freezer to firm up before continuing.
- Optional garnish: Melt white chocolate chips in 30-second increments in a microwave-safe bowl, stirring until smooth. Drizzle the melted white chocolate over the coated cheesecake balls and chill until set.
- Serve: Enjoy the pumpkin cheesecake balls immediately or store them in the refrigerator or freezer until ready to serve.
Notes
- For best results, fully thaw the cheesecake before combining and scooping.
- If the candy coating thickens too much while dipping, warm it gently in the microwave to maintain a smooth consistency.
- The pumpkin pie filling combined with cheesecake adds moisture and flavor, but you can adjust proportions for desired taste and texture.
- Store leftover cheesecake balls refrigerated up to 3 days or frozen for up to 1 month.
- Use waxed paper if parchment paper is unavailable to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
