No-Bake Pumpkin Cheesecake Balls Recipe
Introduction
No-bake pumpkin cheesecake balls are a delightful fall treat that combines creamy pumpkin cheesecake flavor with a crunchy graham cracker coating. These bite-sized desserts are easy to make and perfect for parties or cozy nights at home.
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips (optional, for coating)
- Additional ground cinnamon and sugar (optional, for rolling)
Instructions
- Step 1: In a large bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add the pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix until all ingredients are well combined and the texture is smooth without lumps.
- Step 2: Cover the bowl and refrigerate the pumpkin cheesecake mixture for about 30 minutes to firm it up for easier handling.
- Step 3: Use a small cookie scoop or spoon to portion out the chilled mixture into approximately 1-inch diameter balls. Roll each ball gently between your hands to form smooth, uniform shapes.
- Step 4: Roll each cheesecake ball in graham cracker crumbs until fully coated. For an optional touch, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each ball in the melted chocolate, let excess drip off, then roll again in graham cracker crumbs to create a lightly chocolate-coated crust.
- Step 5: Place the coated balls on a parchment-lined tray and refrigerate for another 30 minutes to allow the coating to set and flavors to meld.
- Step 6: Serve the pumpkin cheesecake balls chilled as a festive fall dessert or a sweet snack anytime.
Tips & Variations
- Use canned pumpkin puree labeled as 100% pumpkin—not pumpkin pie filling—for the best flavor and texture.
- Substitute graham cracker crumbs with crushed ginger snaps or digestive biscuits for a spicier crust.
- Try rolling the balls in a mixture of cinnamon and sugar instead of graham cracker crumbs for a sweeter finish.
- If white chocolate coating is not preferred, simply skip it and roll the balls twice in graham cracker crumbs for extra crunch.
Storage
Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 1 month and thaw in the refrigerator before serving. Reheat is not recommended as they are best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree because pumpkin pie filling already contains spices and sweeteners, which can alter the taste and texture of the cheesecake balls.
Can I make these in advance for a party?
Yes, these cheesecake balls can be prepared a day ahead and kept refrigerated. Just add the final coating before serving for the freshest texture.
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No-Bake Pumpkin Cheesecake Balls Recipe
- Total Time: 1 hour
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
These No-Bake Pumpkin Cheesecake Balls are a delightful and easy-to-make fall dessert. Combining creamy pumpkin cheesecake with warm spices and crunchy graham cracker crumbs, they are perfect bite-sized treats that require no baking and minimal effort. Coated optionally in white chocolate for an extra indulgent touch, they make a festive snack or dessert for gatherings.
Ingredients
Pumpkin Cheesecake Mixture
- 8 oz cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
Coating
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips (optional, for coating)
- Additional ground cinnamon and sugar (optional, for rolling)
Instructions
- Prepare the Mixture: In a large bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add the pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix until all ingredients are well combined and the texture is smooth without lumps.
- Chill the Mixture: Cover the bowl and refrigerate the pumpkin cheesecake mixture for about 30 minutes. This step helps firm up the mixture, making it easier to handle when forming the balls.
- Form the Balls: Using a small cookie scoop or spoon, portion out the chilled mixture into approximately 1-inch diameter balls. Gently roll each ball between your hands to create smooth, uniform shapes.
- Coat the Balls: Roll each formed ball in graham cracker crumbs until fully coated. For an optional extra touch, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each ball into the melted white chocolate, let excess drip off, and then roll the ball again in graham cracker crumbs to create a lightly chocolate-coated crust.
- Chill Again: Place the coated pumpkin cheesecake balls on a parchment-lined tray and refrigerate for another 30 minutes. This allows the coating to set and the flavors to meld together.
- Serve: Once chilled and set, serve the pumpkin cheesecake balls chilled. Enjoy them as a festive fall dessert or a sweet snack any time.
Notes
- Use pumpkin puree, not canned pumpkin pie filling, to control sweetness and spice levels.
- White chocolate coating is optional but adds a nice sweetness and texture contrast.
- Additional cinnamon and sugar can be mixed for rolling to add extra flavor to the coating.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These cheesecake balls can also be frozen for up to 1 month; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin cheesecake balls, no-bake pumpkin dessert, fall dessert recipes, easy pumpkin snacks, pumpkin cream cheese balls
