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No-Bake Pumpkin Cheesecake Balls Recipe

★★★★★

4.8 from 150 reviews
  • Author: lilan
  • Total Time: 1 hour
  • Yield: 24 balls 1x
  • Diet: Vegetarian

Description

These No-Bake Pumpkin Cheesecake Balls are a deliciously creamy and festive treat that combine pumpkin puree with classic cheesecake flavors. With warm spices like cinnamon, nutmeg, and ginger, these bite-sized delights are coated in graham cracker crumbs and optionally dipped in white chocolate for an extra indulgent touch. Perfect for fall gatherings or holiday parties, they require no baking and are easy to prepare and serve chilled.

Ingredients

Scale

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

  1. 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 everything is well combined and the mixture is smooth and creamy.
  2. Chill the Mixture: Cover the bowl and refrigerate the mixture for about 30 minutes. This step firms up the mixture making it easier to handle when forming the cheesecake balls.
  3. Form the Balls: Once chilled, use a small cookie scoop or spoon to portion the mixture into small balls approximately 1 inch in diameter. Roll each portion gently between your hands to create a smooth, round shape.
  4. Coat the Balls: Roll each cheesecake ball in graham cracker crumbs until fully coated. If using white chocolate coating, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Dip each ball into the melted white chocolate, allow excess to drip off, then roll in graham cracker crumbs again to ensure complete coverage.
  5. Chill Again: Place the coated balls onto a parchment-lined tray, ensuring they do not touch. Refrigerate for an additional 30 minutes to allow the coating to set properly.
  6. Serve: Once set, transfer the pumpkin cheesecake balls to a serving dish. Serve chilled and enjoy these creamy, spiced, and indulgent bites perfect for any occasion.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • For a stronger chocolate flavor, consider using dark or milk chocolate chips instead of white chocolate.
  • Keep the balls refrigerated until serving to maintain their shape and freshness.
  • Optionally sprinkle with a mixture of cinnamon and sugar before rolling in graham crackers for extra flavor.
  • These cheesecake balls can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Pumpkin cheesecake balls, no bake pumpkin dessert, pumpkin cheesecake bites, fall dessert, holiday treats, easy no bake dessert

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Find it online: https://cooklilan.com/no-bake-pumpkin-cheesecake-balls-recipe/