Description
No Bake Pumpkin Cheesecake Balls Recipe: Quick and easy pumpkin treat with cream cheese, graham crackers, and fall spices. Perfect for a crowd!
Ingredients
Scale
- 8 oz (225g) cream cheese, softened to room temperature
- ⅓ cup (80g) canned pumpkin puree (not pumpkin pie filling)
- 2 cups (240g) graham cracker crumbs, plus extra for coating
- ½ cup (100g) granulated sugar
- 2 tbsp (15g) powdered sugar
- 1½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
- 8 oz (225g) white chocolate, for coating
- Optional toppings: cinnamon sugar, crushed gingersnap cookies, chopped pecans
Instructions
- Step 1: Prepare the Mixture In a large mixing bowl, beat the softened cream cheese until completely smooth and fluffy, about 2-3 minutes. Add the drained pumpkin puree and continue beating until fully incorporated. Gradually mix in both granulated and powdered sugars, followed by the pumpkin pie spice, vanilla extract, and salt. Beat until the mixture is silky smooth with no lumps. Finally, fold in the graham cracker crumbs until evenly distributed. The mixture should be thick enough to hold its shape but still soft.
- Step 2: Chill the Mixture Cover the bowl with plastic wrap, making sure it touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2 hours or overnight until the mixture is firm enough to handle and shape. This chilling time is crucial for the No Bake Pumpkin Cheesecake Balls to hold their form.
- Step 3: Shape the Balls Once chilled, use a small cookie scoop or tablespoon to portion the mixture. Roll each portion between your palms to form smooth, even balls approximately 1-inch in diameter. Place the shaped balls on a parchment-lined baking sheet. If the mixture becomes too soft while working, return it to the refrigerator for 15-20 minutes before continuing. After all balls are formed, place the tray in the freezer for 15-20 minutes to firm up before coating.
- Step 4: Prepare the Coating While the balls are chilling in the freezer, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Add 1 teaspoon of coconut oil or shortening to thin the chocolate slightly for easier coating. Allow the melted chocolate to cool for 2-3 minutes so it won’t melt the cheesecake balls.
- Step 5: Coat and Decorate Working with a few balls at a time (keeping the rest in the freezer), use a fork to dip each ball into the melted white chocolate. Gently tap the fork against the bowl to remove excess chocolate, then transfer to a parchment-lined baking sheet. Immediately sprinkle with your chosen toppings before the chocolate sets. Repeat with the remaining balls. Return the coated No Bake Pumpkin Cheesecake Balls to the refrigerator for at least 30 minutes to fully set.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg