Why You’ll Love This Recipe
- No Baking Required: Quick and convenient, perfect for busy days or hot kitchens.
- Fall-Inspired Flavors: Packed with warm pumpkin spice and creamy cheesecake goodness.
- Versatile Coating Options: Choose graham cracker crumbs, nuts, or a white chocolate coating to customize.
- Party-Friendly: Great for gatherings, potlucks, or a cozy family dessert.
- Make-Ahead Convenience: These cheesecake balls can be made in advance, saving you time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese, softened
- Canned pumpkin puree
- Granulated sugar
- Brown sugar
- Vanilla extract
- Pumpkin pie spice
- Graham cracker crumbs
- Chopped pecans or walnuts (optional)
- White chocolate chips or candy melts (optional, for coating)
Directions
- Prepare the Cheesecake Mixture
In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, vanilla extract, and pumpkin pie spice. Mix until well combined and smooth. - Form the Balls
Refrigerate the mixture for about 30 minutes to firm up. Once chilled, scoop small portions of the mixture (about 1 inch) and roll into balls. - Coat the Balls
Place graham cracker crumbs in a small bowl. Roll each ball in the crumbs, pressing gently to ensure they adhere. For added texture, roll the balls in chopped nuts after coating in graham crumbs. - Melt and Coat with Chocolate (Optional)
If desired, melt white chocolate chips or candy melts as per package instructions. Dip each cheesecake ball into the melted chocolate, letting excess drip off. Place coated balls on a parchment-lined baking sheet. - Chill and Set
Refrigerate the cheesecake balls for at least 1 hour. This helps them set and firms up any chocolate coating. - Serve and Enjoy
Enjoy these creamy and spiced bites as a fall dessert or festive holiday treat.
Servings and Timing
- Yield: Approximately 18-20 balls
- Prep Time: 20 minutes
- Chill Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Variations
- Chocolate Coating: Opt for dark or milk chocolate instead of white chocolate for a richer flavor.
- Add Mix-ins: Stir mini chocolate chips or finely chopped nuts directly into the cheesecake mixture.
- Pumpkin Spice Lovers: Increase the pumpkin pie spice for an extra bold flavor.
- Gingerbread Twist: Swap graham cracker crumbs with crushed gingerbread cookies.
Storage/Reheating
- Refrigerator: Store the cheesecake balls in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Not necessary, as these are served chilled.
FAQs
1. Can I use homemade pumpkin puree instead of canned?
Yes, but ensure the puree is thick and not too watery. Strain it if necessary.
2. Can I skip the white chocolate coating?
Absolutely. They taste just as delicious with graham cracker crumbs or nuts alone.
3. How can I make these vegan?
Use dairy-free cream cheese and a vegan white chocolate alternative.
4. What can I substitute for pumpkin pie spice?
Use a mix of cinnamon, nutmeg, ginger, and cloves.
5. Can I make these ahead of time?
Yes, they can be prepared a day or two in advance and stored in the fridge.
6. How do I prevent the mixture from being too soft to roll?
Ensure the mixture is well chilled before rolling. If it’s still too soft, mix in additional graham cracker crumbs.
7. Can I double the recipe?
Definitely. Just ensure you have enough space in the fridge for chilling.
8. Are there nut-free options?
Skip the nuts and stick to graham cracker crumbs or use a nut-free coating.
9. What’s the best way to melt white chocolate?
Microwave in 15-second intervals, stirring in between, or use a double boiler for gentle melting.
10. How long can these sit out at a party?
They can sit out for 1-2 hours but should be refrigerated soon after to maintain their texture.
Conclusion
No-Bake Pumpkin Cheesecake Balls are the perfect blend of creamy cheesecake, spiced pumpkin, and customizable coatings. Ideal for fall gatherings, holiday parties, or a cozy snack, these treats are easy to make and impossible to resist. Try them today and enjoy a little taste of autumn in every bite!
No-Bake Cheesecake Balls
- Total Time: 1 hour 50 minutes
- Yield: 18-20 cheesecake balls
- Diet: Vegetarian
Description
Delicious No-Bake Pumpkin Cheesecake Balls are a creamy, spiced, and irresistible fall dessert perfect for gatherings, parties, or a cozy snack. Packed with pumpkin spice flavors and customizable coatings, these bite-sized treats are quick to make and require no baking!
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1 cup graham cracker crumbs (divided)
- 1/2 cup chopped pecans or walnuts (optional)
- 1 cup white chocolate chips or candy melts (optional, for coating)
Instructions
- Prepare the Mixture: In a large bowl, beat cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, vanilla, and pumpkin pie spice. Mix until well combined.
- Chill: Refrigerate the mixture for 30 minutes.
- Roll into Balls: Scoop the mixture (about 1-inch portions) and roll into balls.
- Coat: Roll each ball in graham cracker crumbs. For added texture, roll in chopped nuts if desired.
- Optional Chocolate Coating: Melt white chocolate chips or candy melts. Dip each ball in the chocolate, letting excess drip off. Place on parchment paper.
- Chill Again: Refrigerate the balls for at least 1 hour until firm.
- Serve: Enjoy chilled as a dessert or snack.
Notes
- Substitute graham crackers with gingerbread cookies for a festive twist.
- To thicken the mixture, add extra graham cracker crumbs.
- Store in an airtight container in the fridge for up to 5 days or freeze for 2 months.
- Prep Time: 20 minutes
- Chill Time: 1 hour 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
