No-Bake Pumpkin Cheesecake Balls are a delightful fall treat that combines the creamy texture of cheesecake with the festive flavors of pumpkin and spices. Perfect for parties or as a sweet snack, these cheesecake balls are easy to make, require no baking, and can be prepped in advance, making them ideal for busy autumn days.
Ingredients
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 12 oz white chocolate chips, melted
- 1/2 teaspoon cinnamon, optional (for garnish)
Preparation
Step 1: In a large mixing bowl, beat the cream cheese until smooth.
Step 2: Add the pumpkin puree, pumpkin pie spice, powdered sugar, and vanilla extract to the cream cheese. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
Step 3: Stir in the graham cracker crumbs until the mixture becomes thick enough to be shaped. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Step 4: Refrigerate the balls for at least 1 hour to firm them up, which makes coating them much easier.
Step 5: Melt the white chocolate chips in a microwave-safe bowl using 30-second intervals, stirring in between, until the chocolate is smooth and fluid.
Step 6: Dip each chilled cheesecake ball into the melted white chocolate, ensuring each one is fully coated. Place the balls back on the parchment paper.
Step 7: If desired, sprinkle a little cinnamon over the balls before the chocolate sets to add a touch of warm spice.
Step 8: Allow the chocolate to set completely, either at room temperature or in the refrigerator. Once set, the cheesecake balls are ready to serve.
Cooking Note
Be gentle when mixing the graham cracker crumbs into the pumpkin mixture to maintain a smooth consistency that’s easy to roll.
Serving Suggestions
Serve these cheesecake balls as a part of a festive dessert tray or wrap them in cellophane and give them as a homemade gift during the holiday season.
Tips
- For a gluten-free version, use gluten-free graham crackers.
- To vary the flavor, substitute dark chocolate or milk chocolate for the white chocolate.
Prep Time
- 20 minutes
Cooking Time
- No cooking required
Total Time
- 1 hour 20 minutes (including chilling time)
Nutritional Information
- Calories: Approx. 150 per ball
FAQs
Q1: Can I freeze Pumpkin Cheesecake Balls? A1: Yes, these balls can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Q2: How long will these keep in the refrigerator? A2: Store them in an airtight container in the refrigerator for up to 5 days.
Conclusion
No-Bake Pumpkin Cheesecake Balls offer a tasty, seasonal twist on traditional cheesecakes. With their no-bake convenience and delicious combination of pumpkin and spice, these treats are a perfect addition to your fall dessert repertoire. Whether you’re hosting a gathering or just craving something sweet and pumpkin-spiced, these cheesecake balls will surely impress.
Print
No-Bake Pumpkin Cheesecake Balls
- Total Time: 1 hour 20 minutes (including chilling time)
Ingredients
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 12 oz white chocolate chips, melted
- 1/2 teaspoon cinnamon, optional (for garnish)
Instructions
Step 1: In a large mixing bowl, beat the cream cheese until smooth.
Step 2: Add the pumpkin puree, pumpkin pie spice, powdered sugar, and vanilla extract to the cream cheese. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
Step 3: Stir in the graham cracker crumbs until the mixture becomes thick enough to be shaped. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Step 4: Refrigerate the balls for at least 1 hour to firm them up, which makes coating them much easier.
Step 5: Melt the white chocolate chips in a microwave-safe bowl using 30-second intervals, stirring in between, until the chocolate is smooth and fluid.
Step 6: Dip each chilled cheesecake ball into the melted white chocolate, ensuring each one is fully coated. Place the balls back on the parchment paper.
Step 7: If desired, sprinkle a little cinnamon over the balls before the chocolate sets to add a touch of warm spice.
Step 8: Allow the chocolate to set completely, either at room temperature or in the refrigerator. Once set, the cheesecake balls are ready to serve.
Notes
Be gentle when mixing the graham cracker crumbs into the pumpkin mixture to maintain a smooth consistency that’s easy to roll.
Serving Suggestions
Serve these cheesecake balls as a part of a festive dessert tray or wrap them in cellophane and give them as a homemade gift during the holiday season.
Tips
- For a gluten-free version, use gluten-free graham crackers.
- To vary the flavor, substitute dark chocolate or milk chocolate for the white chocolate.
- Prep Time: 20 minutes
- Cook Time: No cooking required
Nutrition
- Calories: Approx. 150 per ball