Why You’ll Love This Recipe
- No baking required: Perfect for when you want a quick dessert without turning on the oven.
- Seasonal flavors: Packed with pumpkin and warm spices, it’s the ultimate fall dessert.
- Customizable: Add a drizzle of white chocolate or roll them in different coatings for variety.
- Crowd-pleaser: Great for parties, potlucks, or as a sweet snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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)
Directions
- In a mixing bowl, combine the softened cream cheese and pumpkin puree until smooth.
- Add in the powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Mix until well incorporated.
- Fold in the graham cracker crumbs and mix until the mixture is firm enough to shape into balls.
- Roll the mixture into 1-inch balls and coat each ball in additional graham cracker crumbs.
- If desired, drizzle the balls with melted white chocolate for a decorative touch.
- Place the balls on a parchment-lined baking sheet and refrigerate for at least 2 hours or until firm.
- Serve chilled and enjoy!
Servings and Timing
- Servings: Makes approximately 18-20 balls
- Prep time: 15 minutes
- Chill time: 2 hours
Variations
- Chocolate coating: Dip the balls in melted dark or milk chocolate instead of rolling in graham cracker crumbs.
- Nutty twist: Roll the balls in finely chopped nuts like pecans or walnuts for added texture.
- Coconut flair: Use shredded coconut as an alternative coating.
- Spicy kick: Add a pinch of cayenne pepper for a subtle heat.
Storage/Reheating
- Storage: Keep the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze them on a baking sheet until firm, then transfer to a freezer-safe bag. Store for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: These are meant to be served chilled, so no reheating is necessary.
FAQs
1. Can I use fresh pumpkin puree instead of canned?
Yes, just make sure to drain excess moisture from the puree to avoid a runny mixture.
2. What can I use instead of graham cracker crumbs?
You can substitute with crushed digestive biscuits, gingersnaps, or even Oreo crumbs.
3. Can I make these ahead of time?
Absolutely! These can be made a day or two in advance and stored in the refrigerator.
4. Can I skip the white chocolate drizzle?
Yes, the white chocolate drizzle is optional, but it adds a nice decorative touch and flavor.
5. Are these gluten-free?
Not as written, but you can use gluten-free graham crackers to make them suitable for a gluten-free diet.
6. Can I use a sugar substitute?
Yes, powdered sugar substitutes like erythritol or monk fruit sweetener can be used.
7. How do I make them firmer?
If the mixture is too soft, add more graham cracker crumbs or refrigerate the mixture before shaping.
8. Can I add nuts or other mix-ins?
Yes, finely chopped nuts, mini chocolate chips, or toffee bits can be folded into the mixture.
9. What other spices can I use?
You can add nutmeg, ginger, or allspice for additional warm spice flavors.
10. Can I serve them warm?
No, these are best enjoyed chilled to maintain their shape and texture.
Conclusion
No-Bake Pumpkin Cheesecake Balls are a simple yet irresistible treat that captures the essence of fall. Whether you’re entertaining guests or indulging solo, these creamy, spiced bites are sure to impress. Try them out today and enjoy a taste of the season!
Thank you for sharing your recipes! Keep them coming.
