Introduction:
These No Bake Pumpkin Cheesecake Balls are the ultimate fall dessert, packed with creamy pumpkin flavor, warm spices, and a crunchy graham cracker coating. Easy to make and perfect for any occasion, these bite-sized treats bring the cozy flavors of fall to your table without the need for baking. Whether you’re preparing for a festive gathering or just craving a quick pumpkin treat, this recipe will satisfy your autumn cravings.
Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup graham cracker crumbs, divided
Instructions:
Step 1: Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This will ensure your cheesecake filling is velvety and smooth.
Step 2: Add Pumpkin and Spices
Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves to the cream cheese. Mix until fully combined, creating a rich and spiced pumpkin mixture.
Step 3: Fold in Graham Cracker Crumbs
Gently fold in 1/2 cup of graham cracker crumbs to the pumpkin mixture. This adds texture and helps to thicken the filling.
Step 4: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture has firmed up enough to roll into balls.
Step 5: Roll into Balls
Once chilled, scoop out 1 tablespoon portions and roll them into small balls using your hands.
Step 6: Coat in Graham Cracker Crumbs
Roll each ball in the remaining 1/2 cup of graham cracker crumbs, making sure each ball is fully coated. The graham cracker coating adds a delightful crunch to the creamy centers.
Step 7: Chill Again
Place the coated pumpkin cheesecake balls on a parchment-lined baking sheet and refrigerate for an additional 30 minutes to firm up.
Step 8: Serve and Enjoy
Enjoy these pumpkin cheesecake balls chilled or at room temperature. They make the perfect fall dessert or snack. Store leftovers in an airtight container in the fridge for up to 5 days.
Cooking Note:
- For a fun twist, try rolling the balls in crushed pecans or drizzling them with melted white chocolate.
- If you prefer a firmer texture, you can freeze the balls for a slightly longer chilling time.
Serving Suggestions:
- Serve these no-bake pumpkin cheesecake balls with a warm cup of apple cider or a pumpkin spice latte for the ultimate fall indulgence.
- They also make an excellent addition to a dessert table for Thanksgiving or any fall gathering.
Tips:
- Make sure to chill the mixture well before rolling to prevent the balls from sticking.
- You can make these pumpkin cheesecake balls ahead of time and store them in the refrigerator or freezer for a convenient treat.
Prep Time:
15 minutes
Chilling Time:
1 hour 30 minutes
Total Time:
1 hour 45 minutes
Servings:
18 balls
Nutritional Information:
- Calories: Approximately 120 per ball
- Protein: 2 grams per ball
- Sodium: 90 mg per ball
Conclusion:
These No Bake Pumpkin Cheesecake Balls combine the best fall flavors into one bite-sized dessert. The creamy pumpkin center, spiced with cinnamon, ginger, nutmeg, and cloves, is perfectly complemented by the crunchy graham cracker coating. Quick and easy to make, these no-bake treats are ideal for a cozy fall afternoon or a festive holiday gathering.
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No Bake Pumpkin Cheesecake Balls Easy Fall Treat
- Total Time: 1 hour 45 minutes
Description
These No Bake Pumpkin Cheesecake Balls are the ultimate fall dessert, packed with creamy pumpkin flavor, warm spices, and a crunchy graham cracker coating. Easy to make and perfect for any occasion, these bite-sized treats bring the cozy flavors of fall to your table without the need for baking. Whether you’re preparing for a festive gathering or just craving a quick pumpkin treat, this recipe will satisfy your autumn cravings.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup graham cracker crumbs, divided
Instructions
Step 1: Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This will ensure your cheesecake filling is velvety and smooth.
Step 2: Add Pumpkin and Spices
Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves to the cream cheese. Mix until fully combined, creating a rich and spiced pumpkin mixture.
Step 3: Fold in Graham Cracker Crumbs
Gently fold in 1/2 cup of graham cracker crumbs to the pumpkin mixture. This adds texture and helps to thicken the filling.
Step 4: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture has firmed up enough to roll into balls.
Step 5: Roll into Balls
Once chilled, scoop out 1 tablespoon portions and roll them into small balls using your hands.
Step 6: Coat in Graham Cracker Crumbs
Roll each ball in the remaining 1/2 cup of graham cracker crumbs, making sure each ball is fully coated. The graham cracker coating adds a delightful crunch to the creamy centers.
Step 7: Chill Again
Place the coated pumpkin cheesecake balls on a parchment-lined baking sheet and refrigerate for an additional 30 minutes to firm up.
Step 8: Serve and Enjoy
Enjoy these pumpkin cheesecake balls chilled or at room temperature. They make the perfect fall dessert or snack. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
Cooking Note:
- For a fun twist, try rolling the balls in crushed pecans or drizzling them with melted white chocolate.
- If you prefer a firmer texture, you can freeze the balls for a slightly longer chilling time.
Serving Suggestions:
- Serve these no-bake pumpkin cheesecake balls with a warm cup of apple cider or a pumpkin spice latte for the ultimate fall indulgence.
- They also make an excellent addition to a dessert table for Thanksgiving or any fall gathering.
Tips:
- Make sure to chill the mixture well before rolling to prevent the balls from sticking.
- You can make these pumpkin cheesecake balls ahead of time and store them in the refrigerator or freezer for a convenient treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 18 balls
- Calories: 120
- Sodium: 90 mg
- Protein: 2 mg