No-Bake Pumpkin Cheesecake Balls are the perfect fall dessert, combining the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie. These bite-sized treats are incredibly easy to make, requiring no oven time, making them ideal for busy schedules. Whether you’re preparing for a fall gathering or just want a sweet treat to enjoy with coffee, these pumpkin cheesecake balls are a crowd-pleaser. With their smooth texture, pumpkin spice aroma, and a crispy coating of crushed cookies or nuts, they encapsulate the best of autumn in every bite.
Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup graham cracker crumbs (plus extra for coating)
- Optional coatings: crushed nuts, chocolate chips, or shredded coconut
Directions
- Mix the Base:
- In a large bowl, beat the cream cheese and pumpkin puree together until smooth and creamy.
- Add powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Incorporate the Crumbs:
- Fold in the graham cracker crumbs, mixing until the dough is firm enough to roll into balls. If the mixture is too soft, chill it in the refrigerator for 20 minutes.
- Form the Balls:
- Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture.
- Coat the Balls:
- Roll each ball in your choice of coating, such as extra graham cracker crumbs, crushed nuts, or shredded coconut. For a decadent twist, dip them in melted chocolate and let them set.
- Chill:
- Place the coated balls on a parchment-lined baking sheet and refrigerate for at least 1 hour to firm up.
- Serve:
- Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.
How to Prepare
- Ensure the cream cheese is softened to avoid lumps in the mixture.
- For firmer balls, chill the mixture before rolling to make it easier to handle.
- Experiment with coatings to add variety and texture.
Preparation Time
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
Servings
Makes approximately 20-24 balls.
FAQs
1. Can I make these ahead of time?
Yes, they’re perfect for making ahead. Store in an airtight container in the fridge for up to 5 days.
2. Can I freeze these cheesecake balls?
Absolutely! Freeze them on a baking sheet first, then transfer to a freezer-safe bag or container. Thaw in the refrigerator before serving.
3. Can I use pumpkin pie filling instead of pumpkin puree?
Pumpkin puree is recommended, as pumpkin pie filling is already sweetened and spiced, which may affect the flavor balance.
4. What’s a good substitute for graham cracker crumbs?
You can use crushed ginger snaps, vanilla wafers, or digestive biscuits for a unique flavor.
5. Can I make them dairy-free?
Yes, substitute the cream cheese with a dairy-free alternative and ensure other ingredients are also dairy-free.
Conclusion
No-Bake Pumpkin Cheesecake Balls are the ultimate fall dessert, delivering creamy, spiced flavors in a convenient bite-sized form. With their no-bake simplicity and endless coating options, they’re versatile enough for any occasion. Whether you’re serving them at a party or enjoying a quiet evening snack, these cheesecake balls are sure to delight. Give this recipe a try and bring the cozy flavors of autumn to your table in just a few simple steps!