There’s nothing quite like the smell of fall, and for me, it always brings back memories of cozy family gatherings. As a busy mom, I’m always looking for quick and easy treats that satisfy everyone, especially during the holiday season. That’s where these No Bake Pumpkin Cheesecake Balls come in handy! They’re the perfect bite-sized dessert that doesn’t require me to spend hours in the kitchen.
I remember the first time I made these; my kids were so excited to help. We got a bit messy, but it was worth it to see their faces light up when they tasted the first bite. Now, it’s become a family tradition. Whether it’s for a family gathering or just a weekend treat, these pumpkin cheesecake balls are always a hit.
If you’re like me, always juggling work, family, and everything in between, you’ll appreciate how easy this recipe is. No need to turn on the oven, and they’re done in no time! The flavor of pumpkin combined with the creamy cheesecake is just irresistible, and best of all, they can be prepared ahead of time. Trust me, once you try these, they’ll become a regular in your household, too!
How to Make the No Bake Pumpkin Cheesecake Balls
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Ingredients
- 1 cup cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/2 cup graham cracker crumbs
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup white chocolate, melted
- 1/4 cup graham cracker crumbs for rolling
Directions
In a medium bowl, beat together the softened cream cheese, pumpkin puree, and powdered sugar until smooth.
Add in the graham cracker crumbs, vanilla extract, and pumpkin pie spice. Mix until fully combined.
Form the mixture into small balls, about one inch in diameter, and place them on a baking sheet lined with parchment paper.
Chill the balls in the refrigerator for at least 30 minutes to firm up.
Once chilled, dip each ball into the melted white chocolate, ensuring they are fully coated.
Roll the coated balls in the extra graham cracker crumbs for added texture and flavor.
Place them back on the baking sheet and refrigerate until the chocolate sets, about 15-20 minutes.
Storing Suggestion
Store the No Bake Pumpkin Cheesecake Balls in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them for up to a month. Just thaw them in the fridge before serving.
Cooking Tips
If the mixture feels too soft to shape into balls, you can refrigerate the mixture for 15 minutes before rolling. You can also try using dark chocolate instead of white chocolate for a different flavor profile.
Serving Suggestions
These cheesecake balls are delicious on their own, but you can also serve them with a drizzle of caramel or alongside a scoop of vanilla ice cream for an extra indulgent treat. Pair with a cup of hot coffee or spiced tea for the ultimate fall experience.
Ingredient Substitutions
If you’re out of pumpkin puree, you can substitute sweet potato puree or even mashed butternut squash. For a healthier twist, use reduced-fat cream cheese, and replace the graham cracker crumbs with crushed oats or almond flour.
Seasonal Variations
While these are perfect for fall, you can adapt this recipe for other seasons. Try using peppermint extract and crushed candy canes in the winter, or fresh lemon zest in the spring for a brighter flavor. The possibilities are endless!
Allergen Information
This recipe contains dairy and gluten. For a dairy-free version, you can use vegan cream cheese and dairy-free white chocolate. To make it gluten-free, simply replace the graham cracker crumbs with gluten-free graham crackers or crushed nuts.
FAQ
Can I make these pumpkin cheesecake balls ahead of time?
Yes, these can easily be made ahead of time. You can prepare them up to 3 days in advance and store them in the refrigerator until ready to serve. If you want to make them even further ahead, they freeze well too!
Can I use a different type of chocolate for coating?
Absolutely! While white chocolate complements the pumpkin flavor nicely, you can use dark or milk chocolate for a richer taste. You can even go for a chocolate drizzle instead of a full coating if you prefer less sweetness.
How can I make these healthier?
To make this recipe healthier, you can use reduced-fat cream cheese, reduce the amount of powdered sugar, and swap the graham cracker crumbs with a lower-sugar or gluten-free alternative like almond flour or oats.
Can I skip the graham cracker coating?
If you don’t like the texture of the graham cracker coating, you can skip that step altogether. The white chocolate coating is already sweet and flavorful on its own. You can also roll the balls in crushed nuts or coconut flakes as a variation.
What can I serve these with?
No Bake Pumpkin Cheesecake Balls are delicious as a stand-alone dessert, but you can also serve them with a cup of hot coffee or tea. If you’re feeling indulgent, pair them with whipped cream or even a scoop of ice cream for a more decadent treat.
How long will these cheesecake balls last?
These pumpkin cheesecake balls will last up to a week when stored in an airtight container in the fridge. If frozen, they can last up to a month. Make sure to let them thaw in the refrigerator before serving.
No Bake Pumpkin Cheesecake Balls
Ingredients
- 8 oz cream cheese softened
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- chocolate coating for dipping
Instructions
- In a mixing bowl, beat together the cream cheese, pumpkin puree, pumpkin pie spice, and sugar until smooth.
- Stir in the graham cracker crumbs until fully combined.
- Scoop the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Chill the balls in the refrigerator for at least 30 minutes.
- Dip the chilled pumpkin balls into the melted chocolate coating and return them to the parchment paper.
- Let the chocolate set before serving or storing in the refrigerator.
