No-Bake Pumpkin Cheesecake Balls are a delightful treat that captures the flavors of fall in a bite-sized snack. These little bites are creamy, sweet, and packed with pumpkin goodness. They are perfect for any occasion, whether it’s a holiday gathering or a simple family dessert.
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Why Make This Recipe
This recipe is great for anyone who loves pumpkin and cheesecake! It is easy to make and requires no baking, making it a fantastic choice for beginners in the kitchen. The ingredients are simple, and you can enjoy these delicious treats in no time. Plus, they are perfect for sharing with friends and family!
How to Make No-Bake Pumpkin Cheesecake Balls
Making these cheesecake balls is a breeze. With just a few steps, you can create a tasty dessert that will impress your guests. Here’s how to do it!
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 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
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips (for coating, optional)
- Additional ground cinnamon and sugar for rolling (optional)
Directions
- In a large bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix until everything is well combined and smooth.
- Refrigerate the mixture for about 30 minutes to firm it up for easier handling.
- Use a small cookie scoop or spoon to form small balls (about 1-inch in diameter). Roll them gently between your hands to smooth them out.
- Roll each ball in graham cracker crumbs until fully coated.
- If you want to use white chocolate, melt the white chocolate chips in a microwave or double boiler. Dip each ball into the melted chocolate, letting the excess drip off, and then roll in graham cracker crumbs again.
- Place the coated balls on a parchment-lined tray and refrigerate for another 30 minutes to set.
- Serve chilled.
How to Serve No-Bake Pumpkin Cheesecake Balls
These delicious cheesecake balls can be served as bite-sized desserts at parties or gatherings. They look great on a platter and are easy for guests to grab and enjoy. You can also add a sprinkle of cinnamon or sugar on top for an extra touch!
How to Store No-Bake Pumpkin Cheesecake Balls
To keep these cheesecake balls fresh, store them in an airtight container in the refrigerator. They will stay good for about a week. You can also freeze them for longer storage. Just make sure to let them thaw in the fridge before serving.
Tips to Make No-Bake Pumpkin Cheesecake Balls
- Ensure the cream cheese is softened to make mixing easier.
- If you like a spicier flavor, feel free to adjust the spices to your liking.
- For a fun twist, try adding chopped nuts or other toppings to the graham cracker coating.
Variation
You can easily change up this recipe by using flavored chocolate for coating or adding different spices like allspice or cloves for a unique taste. You can also make them without the chocolate coating for a lighter snack.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure it’s cooked and pureed smoothly.
2. How can I make these gluten-free?
You can use gluten-free graham crackers or crushed nuts instead of graham cracker crumbs.
3. How long do these cheesecake balls take to make?
The entire process, including chilling time, takes about 1.5 – 2 hours. Most of that time is just letting them chill!
Now you have a simple and sweet recipe for No-Bake Pumpkin Cheesecake Balls that everyone will love! Enjoy making and sharing this delightful treat!
No-Bake Pumpkin Cheesecake Balls
Ingredients
For the Cheesecake Mixture
- 8 oz cream cheese, softened Make sure it’s softened for easy mixing.
- 1 cup pumpkin puree Can substitute with fresh pumpkin if cooked and pureed.
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon vanilla extract
For the Coating
- 1 cup graham cracker crumbs
- ½ cup white chocolate chips (for coating, optional) Melt before dipping balls.
- to taste additional ground cinnamon and sugar for rolling (optional)
Instructions
Preparation
- In a large bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix until everything is well combined and smooth.
- Refrigerate the mixture for about 30 minutes to firm it up for easier handling.
Forming and Coating
- Use a small cookie scoop or spoon to form small balls (about 1-inch in diameter). Roll them gently between your hands to smooth them out.
- Roll each ball in graham cracker crumbs until fully coated.
- If using white chocolate, melt the white chocolate chips in a microwave or double boiler. Dip each ball into the melted chocolate, letting the excess drip off, and then roll in graham cracker crumbs again.
- Place the coated balls on a parchment-lined tray and refrigerate for another 30 minutes to set.
Serving
- Serve chilled as bite-sized desserts at parties or gatherings.
