No-Bake Pumpkin Cheesecake Balls

Ingredients

For the recipe

• 200 g full-fat brick-style cream cheese, cut into small cubes
• 150 g canned 100% pumpkin puree, blotted to approximately 100 g before mixing; use plain puree, not pumpkin pie filling
• 200 g honey graham crackers, crushed into very fine crumbs
• 40 g icing sugar or powdered sugar, sifted
• 1 teaspoon vanilla extract (5 ml)
• 2 teaspoons pumpkin pie spice (approximately 4 g)
• 1 small pinch fine salt (approximately 0.5 g)
• 240 g plain white chocolate containing cocoa butter, finely chopped, for coating and drizzling

Instructions

1. Cut the cream cheese into small cubes and leave it out for approximately 10-15 minutes while you prepare the other ingredients. It should become easy to beat while remaining cool. Clear space in the refrigerator and line a tray with baking parchment.
2. Spread the 150 g pumpkin puree over several layers of sturdy kitchen paper on a plate. Lay another sheet on top and press gently to absorb excess moisture. Replace wet paper as needed, scraping the pumpkin carefully from the paper with a spatula. Continue until the pumpkin is thick enough to hold a mound and weighs approximately 100 g. This usually takes 5-10 minutes; watery brands may need longer.
3. Crush the graham crackers into very fine, even crumbs using a food processor or a sealed food bag and rolling pin. Weigh out 200 g after crushing. Large pieces make the filling harder to shape, so crush any remaining coarse fragments.
4. Place the cool, softened cream cheese in a mixing bowl. Beat with a hand mixer on low to medium speed for approximately 45-60 seconds, until smooth. Scrape the sides and bottom of the bowl.
5. Add the sifted icing sugar, vanilla, pumpkin pie spice and salt. Beat briefly until combined, then add the blotted pumpkin in two additions, mixing until the filling is evenly orange and smooth.
6. Fold in the graham cracker crumbs with a flexible spatula until completely incorporated. Scrape the bowl thoroughly so no dry crumbs remain. The mixture should be thick and scoopable, although it will still be too soft to roll neatly.
7. Cover the bowl and refrigerate for at least 60 minutes, until the filling is firm enough to hold a rounded scoop. If the centre is still soft, allow another 20-30 minutes before shaping.
8. Divide the chilled filling into 24 equal portions, approximately 23 g each. Work with half the mixture at a time, leaving the remainder in the refrigerator. Place the portions on the lined tray.
9. Roll each portion quickly between your palms to form a smooth ball, approximately 3.5 cm across. If the mixture begins sticking excessively or losing its shape, return it to the refrigerator briefly. Refrigerate the shaped balls for another 30 minutes.
10. Place the chopped white chocolate in a clean, dry heatproof bowl. Set it over a saucepan of barely simmering water, keeping the bowl above the water. Stir gently for approximately 3-5 minutes until almost melted, then remove from the heat and stir until smooth. Let it cool briefly until fluid and just warm, so it will not soften the chilled filling.
11. Remove only 6-8 balls from the refrigerator at a time. Lower one ball into the melted chocolate using a fork, spoon chocolate over the top, then lift it out and let the excess drip back into the bowl. Slide it onto the parchment using a second fork or a small skewer.
12. Repeat with the remaining balls, keeping those waiting to be coated in the refrigerator. If the chocolate becomes too thick, warm it gently over the saucepan for a few seconds and stir before continuing. Keep water and steam droplets out of the chocolate.
13. Drizzle the remaining melted white chocolate evenly over the coated balls, scraping the bowl with a spatula. Using the remainder this way gives a decorative finish and uses the full measured amount of chocolate.
14. Refrigerate the finished balls for at least 30 minutes, until the coating is firm and the centres are chilled. Transfer to an airtight container and keep refrigerated. Serve the desired number cold, leaving the remaining balls in the refrigerator.