No-Bake Pumpkin Cheesecake Balls are the perfect bite-sized dessert to celebrate the fall season. These delightful treats combine the creamy richness of cheesecake with the warm flavors of pumpkin and spices. Coated in graham cracker crumbs and optionally drizzled with white chocolate, they make an irresistible sweet treat for fall gatherings, Halloween parties, or Thanksgiving feasts.
Ingredients:
8 oz cream cheese, softened
1 cup canned pumpkin puree
1 cup graham cracker crumbs (plus extra for rolling)
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup white chocolate chips, melted (optional, for drizzling)
Instructions:
Prepare the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add Pumpkin and Spices: Mix in the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Stir until fully combined.
Incorporate Graham Cracker Crumbs: Add the graham cracker crumbs to the mixture and mix until it holds together.
Shape the Balls: Scoop tablespoon-sized portions of the mixture and roll them into balls.
Coat in Graham Cracker Crumbs: Roll each ball in extra graham cracker crumbs to give them a deliciously crunchy coating.
Optional Step: Drizzle with melted white chocolate for a touch of extra sweetness.
Chill and Serve: Place the cheesecake balls on a parchment-lined baking sheet and refrigerate for at least 1 hour to allow them to firm up before serving.
Serving Tips:
Chilled for the Best Texture: Serve these pumpkin cheesecake balls directly from the fridge to keep them firm and creamy. The cool temperature enhances the flavor and makes them easier to handle.
Perfect for a Dessert Platter: Arrange the cheesecake balls on a decorative platter or cake stand, and consider sprinkling extra graham cracker crumbs or cinnamon around the edges for presentation.
Add Toppings: For extra flavor and visual appeal, drizzle melted white or dark chocolate over the cheesecake balls right before serving. You can also sprinkle chopped nuts, chocolate chips, or festive fall-themed sprinkles for a fun touch.
Serve with Coffee or Tea: Pair these treats with a warm beverage like spiced coffee, chai tea, or hot apple cider to complement the pumpkin spice flavors.
Storage Tips:
Refrigeration: Store the pumpkin cheesecake balls in an airtight container in the refrigerator. They will stay fresh for up to 5 days. Make sure to layer parchment paper between the cheesecake balls if stacking them to prevent sticking.
Freezing: For longer storage, freeze the cheesecake balls. Place them on a parchment-lined baking sheet and freeze individually before transferring them to a freezer-safe bag or container. They can be frozen for up to 3 months.
To Serve from Frozen: Thaw in the refrigerator for a few hours or overnight before serving. Avoid thawing at room temperature as it may cause them to become too soft.
Avoid Humidity: Keep the cheesecake balls away from humidity or direct heat, as it can soften the graham cracker coating and affect the texture.
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FAQs:
Can I use homemade pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree! Just ensure it’s well-drained and has a similar consistency to canned puree to maintain the right texture in the cheesecake balls.
What can I substitute for cream cheese?
If you’re looking for a dairy-free or lighter option, you can substitute cream cheese with vegan cream cheese or Greek yogurt. Keep in mind that using Greek yogurt will change the texture slightly, making it less creamy.
Can I make these pumpkin cheesecake balls ahead of time?
Absolutely! These cheesecake balls can be made a day or two in advance. Store them in an airtight container in the refrigerator, and they will firm up nicely, enhancing the flavors.
How do I store leftovers?
Store leftover pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage. Just be sure to thaw them in the refrigerator before serving for the best texture.
Conclusion:
These No-Bake Pumpkin Cheesecake Balls are ideal for potlucks, holiday celebrations, or simply as a quick indulgence when you’re craving something sweet. Their small size makes them easy to serve and enjoy, and the warm pumpkin spice flavor will have everyone coming back for more!
📖 Recipe:
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No-Bake Pumpkin Cheesecake Balls
- Total Time: 1 hour 20 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Indulge in these delicious No-Bake Pumpkin Cheesecake Balls that are perfect for fall gatherings! These creamy, bite-sized treats combine rich cream cheese and pumpkin puree, coated in crunchy graham cracker crumbs with a hint of spice. No oven required, making them an easy and delightful dessert for any occasion!
Ingredients
8 oz cream cheese, softened
1 cup canned pumpkin puree
1 cup graham cracker crumbs (plus extra for rolling)
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup white chocolate chips, melted (optional, for drizzling)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Mix until well combined.
- Stir in the graham cracker crumbs until the mixture holds together.
- Scoop tablespoon-sized portions of the mixture and roll into balls.
- Roll each ball in additional graham cracker crumbs to coat them.
- Optional: Drizzle with melted white chocolate for extra sweetness.
- Place the cheesecake balls on a parchment-lined baking sheet and refrigerate for at least 1 hour to firm up before serving.
Notes
Ensure the cream cheese is softened for easier mixing.
These cheesecake balls can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Experiment with toppings like nuts or chocolate for added flavor and texture.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 24 servings
- Calories: 110 kcal per ball
