No Bake Pumpkin Cheesecake Balls

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Pumpkin puree

• Baking & Spices

  • 1/4 cup Powdered sugar
  • 1 1/2 tsp Pumpkin pie spice
  • 2 1/2 cup White chocolate

• Dairy

  • 6 oz Cream cheese

Found on whoneedsacape.com

Ingredients

• 2 1/2 C White Chocolate (either chips or broken into pieces) divided
• 3/4 C Vanilla Wafer Crumbs (See instructions may double amount)
• 1/2 C Pumpkin Puree
• 6 ounces Cream Cheese
• 1/4 C Powdered Sugar
• 1 1/2 tsp Pumpkin Pie Spice

Directions

• Take 1/2 C of the White Chocolate and melt
• While chocolate is melting (careful it burns easy) mix crumbs, puree, cream cheese, sugar and spices - I found it easiest to use a Food Processor but if you need to a hand mixer or blender should work
• Add melted white chocolate to already mixed ingredients and blend again - let it go in the processor for a while. It take about 2-3 minutes for everything to combine well for the balls.
• TASTE. If you need more sugar add it.
• Place mix into a bowl and place in refrigerator for at least 30 minutes (can be longer but then cover)
• NOTE if dough is still mushy freeze for 15-30 minutes. You have to work fast and make the balls. I refrigerate the balls again before dipping in chocolate
• NOTE 2 if you dont like the consistancy of balls at 3/4 C wafer crumbs add more wafer crumbs up to 1 1/2 C total of crumbs
• Place wax paper on a cookie sheet
• Take out chilled dough and begin making balls by rolling (about) 1 heaping spoonful at a time
• Melt remaining white chocolate
• Dip balls into white chocolate and refrigerate to set.
• Store in fridge and serve when chilled