why make this recipe
No Bake Pumpkin Cheesecake Balls are the perfect treat for the holiday season. They are easy to make and require no baking, which saves time and effort. These bite-sized desserts are creamy, sweet, and packed with pumpkin flavor, making them a delightful addition to any holiday gathering. Plus, they can be customized with various toppings, making them fun and festive!
how to make No Bake Pumpkin Cheesecake Balls
Ingredients:
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ½ cups graham cracker crumbs (plus more for rolling)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- Pinch of salt
- 8 ounces white chocolate or semi-sweet chocolate (for coating, optional)
- Optional Toppings: Crushed pecans or walnuts, shredded coconut, festive sprinkles, cocoa powder dusting
Directions:
- Beat the softened cream cheese in a mixing bowl until smooth.
- Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until the mixture is creamy.
- Stir in the graham cracker crumbs until the mixture holds together but is still soft.
- Cover the mixture and refrigerate for 30 minutes to firm up.
- Use a cookie scoop or a spoon to form bite-sized balls. Place them on a parchment-lined baking sheet.
- If desired, melt the chocolate and dip the balls in it, or roll them in nuts, sprinkles, or coconut.
- Refrigerate the cheesecake balls for 15 to 20 minutes before serving.
how to serve No Bake Pumpkin Cheesecake Balls
Serve these delicious cheesecake balls chilled on a festive platter. They can be arranged with a variety of toppings, making them visually appealing. These treats are perfect for parties, potlucks, or just as a special dessert at home. Guests will love the individual portions, making them easy to grab and enjoy.
how to store No Bake Pumpkin Cheesecake Balls
Store the cheesecake balls in an airtight container in the refrigerator. They will keep well for up to one week. If you have dipped them in chocolate, it’s best to store them separately, so the chocolate doesn’t get smudged. You can also freeze them for up to three months. Just make sure to place parchment paper between layers if stacking.
tips to make No Bake Pumpkin Cheesecake Balls
- Ensure the cream cheese is fully softened for easy mixing.
- Experiment with different toppings to suit your taste. Chopped nuts and sprinkles add a nice crunch.
- If you want a stronger pumpkin flavor, add more pumpkin puree or adjust the spices to your liking.
- For a healthier version, consider using low-fat cream cheese or a sugar substitute.
variation
You can create variations of these cheesecake balls by adding different flavor extracts like maple or almond. You can also incorporate crushed ginger snaps for a spicier flavor or use dark chocolate for coating instead of white chocolate.
FAQs
Can I make these cheesecake balls ahead of time?
Yes, you can prepare the cheesecake mixture and refrigerate it a day in advance. Simply form the balls and coat them just before serving.
Do I need to refrigerate them?
Yes, these cheesecake balls should be kept in the refrigerator, especially if they have cream cheese in them.
Can I use other types of chocolate for coating?
Absolutely! You can use white, semi-sweet, dark, or even milk chocolate for dipping your cheesecake balls. Just choose what you prefer!
No Bake Pumpkin Cheesecake Balls
- Total Time: 30 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Creamy and sweet no bake pumpkin cheesecake balls, perfect for the holiday season. Easy to make and deliciously customizable.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ½ cups graham cracker crumbs (plus more for rolling)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- Pinch of salt
- 8 ounces white chocolate or semi-sweet chocolate (for coating, optional)
- Optional Toppings: Crushed pecans or walnuts, shredded coconut, festive sprinkles, cocoa powder dusting
Instructions
- Beat the softened cream cheese in a mixing bowl until smooth.
- Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until the mixture is creamy.
- Stir in the graham cracker crumbs until the mixture holds together but is still soft.
- Cover the mixture and refrigerate for 30 minutes to firm up.
- Use a cookie scoop or a spoon to form bite-sized balls. Place them on a parchment-lined baking sheet.
- If desired, melt the chocolate and dip the balls in it, or roll them in nuts, sprinkles, or coconut.
- Refrigerate the cheesecake balls for 15 to 20 minutes before serving.
Notes
These cheesecake balls can be made ahead of time and refrigerated or frozen. Experiment with toppings and chocolate types.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American