No-Bake Pumpkin Cheesecake Balls
These delightful no-bake pumpkin cheesecake balls encapsulate the flavors of fall in a creamy, bite-sized treat that’s perfect for any occasion.
Ingredients
For the cheesecake base
- 8 oz cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
- 1 cup canned pumpkin puree Do not use pumpkin pie filling.
- 1 cup graham cracker crumbs Can use gingersnap cookies for a spicier twist.
- 1/2 cup powdered sugar Adjust according to taste; can use a sugar-free alternative.
- 1 tsp pumpkin spice A blend of cinnamon, nutmeg, ginger, and cloves.
- 1 cup white chocolate or candy coating, melted For dipping and a decorative touch.
Optional add-ins
- 1 tsp vanilla extract For added flavor depth.
- pinch of salt Balances the sweetness.
- 1/4 cup finely chopped nuts (pecans or walnuts) For texture.
- 1/4 cup caramel sauce For drizzling over finished balls.
Instructions
Preparation
- Gather all your ingredients. Soften cream cheese at room temperature.
- Line a baking sheet with parchment paper.
Mixing and Shaping
- In a mixing bowl, combine softened cream cheese and pumpkin puree until smooth.
- Add powdered sugar, pumpkin spice, and vanilla extract (if using). Mix until well combined.
- Gradually fold in graham cracker crumbs until firm enough to roll into balls.
- Use a cookie scoop or tablespoon to shape the mixture into bite-sized balls, placing them on the prepared baking sheet.
Chilling and Coating
- If the mixture is too soft, chill in the fridge for 20-30 minutes to firm up.
- Dip each ball in melted white chocolate or candy coating, and place back on the parchment lined baking sheet.
Notes
Store in an airtight container in the refrigerator for up to five days. Can be frozen for up to three months.