Why Make This Recipe
No-Bake Pumpkin Cheesecake Balls are a delicious and easy treat perfect for fall or any time you crave a sweet snack. They are creamy, flavorful, and full of pumpkin goodness. Plus, they don’t require baking, making them a quick and simple dessert option. Whether you’re hosting a party, looking for a seasonal dessert, or just wanting something sweet, these cheesecake balls are sure to impress!
How to Make No-Bake Pumpkin Cheesecake Balls
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 softened cream cheese until smooth. Add pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix until well combined and smooth.
- Refrigerate the mixture for about 30 minutes to firm it up for easier handling.
- Once chilled, use a small cookie scoop or spoon to form small balls (about 1-inch in diameter). Roll gently between your hands to smooth them out.
- Roll each ball in graham cracker crumbs until fully coated. If you are using white chocolate coating, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each ball into the melted chocolate, allow the excess to drip off, then roll in graham cracker crumbs again.
- Place the coated balls on a parchment-lined tray and refrigerate for another 30 minutes to set.
- Once set, the pumpkin cheesecake balls are ready to serve. Enjoy chilled!
How to Serve No-Bake Pumpkin Cheesecake Balls
Serve these delightful pumpkin cheesecake balls as a dessert at your next gathering, a sweet snack after dinner, or even as a fun treat for a holiday party. They can be arranged on a platter, garnished with whipped cream or a sprinkle of cinnamon for a festive touch. They are sure to be a hit with both kids and adults!
How to Store No-Bake Pumpkin Cheesecake Balls
Store any leftover pumpkin cheesecake balls in an airtight container in the refrigerator. They should stay fresh for about a week. If you plan to make them ahead of time, you can also freeze them. Just be sure to separate the layers with parchment paper before freezing, and allow them to thaw in the fridge before serving.
Tips to Make No-Bake Pumpkin Cheesecake Balls
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Chill the mixture well; this helps in forming smooth balls.
- Feel free to adjust the spices according to your taste. Add more cinnamon or even a bit of clove for extra flavor.
- For an easier coating, consider rolling the balls in crushed nuts or coconut flakes if you don’t want to use chocolate.
Variation
You can play with flavors by adding a bit of cocoa powder to make chocolate pumpkin cheesecake balls. You can also use crushed pretzels instead of graham cracker crumbs for a salty-sweet combo.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works well too! Just ensure it is smooth and free of excess moisture.
How long will these pumpkin cheesecake balls last in the fridge?
They will last about a week in the refrigerator if stored in an airtight container.
Can I use low-fat cream cheese?
You can use low-fat cream cheese if you prefer, but the texture may be slightly different, and they might not be as creamy.
