Pumpkin Cheesecake Balls

4.20 from 5 votes

Pumpkin Cheesecake Balls combine two incredibly tasty flavors into bite sized treats! They are a perfect fall or Thanksgiving dessert!

Course Dessert

Cuisine American

Keyword pumpkin cheesecake balls

Prep Time 30

Cook Time 2

Freezing Time 1

Total Time 1 32

Servings balls

Calories 176kcal

Author Aubrey

Line a baking sheet with parchment paper or waxed paper. Set aside.
Using a cookie scoop (or 1 tablespoon measuring spoon), portion scoops of the thawed cheesecake and crust onto the prepared baking sheet.
Place the cheesecake into the freezer for 45 minutes. Remove from the freezer and use your hands to roll them into a ball shape.
Pour the candy melts into a microwave-safe bowl and melt according to the package directions.
Dip each cheesecake ball into the melted candy with a fork and let the excess candy drip off. Place the balls back onto the baking sheet.
*The candy melts will start to set up due to the cold cheesecake. Reheat the candy melts as needed and continue dipping. If the cheesecake starts to become too soft, place it back in the freezer to firm up.
Enjoy immediately, or return the baking sheet to the fridge/freezer until ready to serve.

Pour the white chocolate chips into a microwave-safe bowl and heat for 30 seconds. Stir and heat again for 30 seconds. Repeat until the chocolate is melted and smooth.
Drizzle the white chocolate over the cheesecake balls. Chill to let the chocolate set up.

The candy melts used for this recipe are a seasonal item. I usually order them from Michaels, but have also seen them on some candy supply websites. The ones on Amazon are fairly pricey. But if you can't find them anywhere else, you could buy the bigger bag and save the extra for another batch later on.
The Sara Lee cheesecake can be found in the frozen section of your grocery store. If you can't find the Classic Cheesecake, you can use the Sara Lee New York Style cheesecake. It's a 30-ounce cake, so you'll need extra candy melts to dip all the cheesecake.