Description
These No Bake Pumpkin Cheesecake Balls are a delicious and easy-to-make fall dessert. Combining creamy pumpkin-flavored cheesecake with the crunch of graham cracker crumbs and an optional white chocolate coating, these bite-sized treats are perfect for holiday parties or a quick seasonal snack without the need for baking.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
Coating (Optional)
- 1/2 cup white chocolate chips, melted
- Additional graham cracker crumbs, as needed for coating
Instructions
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth, ensuring no lumps remain.
- Mix Pumpkin and Spices: Add the canned pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the bowl. Mix thoroughly until fully combined and the mixture is smooth and uniform.
- Add Graham Cracker Crumbs: Gradually stir in 1 cup of graham cracker crumbs to the mixture, mixing well to incorporate. The mixture should become thick enough to hold its shape when rolled.
- Form Balls: Using a cookie scoop or tablespoon, portion out the mixture and roll into small, roughly 1-inch diameter balls with your hands.
- Prepare for Coating: Place the balls evenly spaced on a parchment-lined baking sheet. If you choose to coat the balls, dip each one in melted white chocolate and return to the parchment to set.
- Optional Coating: Roll some balls in additional graham cracker crumbs for extra texture and crunch, if desired.
- Chill: Refrigerate the pumpkin cheesecake balls for at least 30 minutes to allow them to firm up before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps.
- For a richer flavor, use full-fat cream cheese.
- If you prefer a vegan version, substitute cream cheese and white chocolate with plant-based alternatives.
- Store cheesecake balls in an airtight container in the refrigerator for up to 4 days.
- For a festive presentation, garnish with a sprinkle of cinnamon or pumpkin pie spice before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 balls (approx. 40g)
- Calories: 130
- Sugar: 9g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, pumpkin snacks, fall desserts, no bake pumpkin cheesecake, holiday treats
