Description
Easy no-bake Pumpkin Cheesecake Balls recipe using cheesecake and candy melts. A simple, delicious fall dessert treat.
Ingredients
Scale
- 17 ounces Sara Lee Classic Cheesecake, thawed (see note)
- 12 ounces pumpkin spice–flavored candy melts (see note)
- ½ cup white chocolate chips, for garnish (optional)
Instructions
- Prepare the Cheesecake Base
Scoop the thawed cheesecake into a mixing bowl. Remove the crust if you prefer a smoother texture. - Form the Balls
Roll the cheesecake mixture into 1-inch balls. Place them on a parchment-lined tray. - Chill the Balls
Freeze the balls for 20–30 minutes until firm. This helps them maintain shape during dipping. - Melt the Candy Melts
Melt the pumpkin spice candy melts using a microwave or double boiler. Stir until smooth. - Dip Each Cheesecake Ball
Using a fork or dipping tool, coat each ball completely in melted candy. Tap to remove excess. - Place on Parchment
Transfer dipped balls to parchment paper and allow them to set. - Optional Decoration
Melt the white chocolate chips and drizzle over the set balls for an attractive finish. - Chill Before Serving
Refrigerate for an additional 15 minutes before serving to help the shell fully harden.
Notes
For extra stability, refreeze the cheesecake balls for 10 minutes between dipping batches.
Overheating candy melts can cause clumping; melt slowly and stir often.
If pumpkin spice candy melts are unavailable, substitute with white chocolate plus pumpkin spice seasoning.