Description
These No-Bake Pumpkin Cheesecake Balls are a delightful fall-inspired treat that combines creamy pumpkin-flavored cheesecake with crunchy graham cracker coating. Perfect for parties or as an easy dessert, these bite-sized balls are simple to prepare with no baking required and can be dressed up with an optional white chocolate drizzle.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup graham cracker crumbs (plus extra for rolling)
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Topping
- 1/2 cup white chocolate chips, melted (optional, for drizzling)
Instructions
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to create a soft base for the cheesecake balls.
- Combine Ingredients: Add the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt to the cream cheese. Mix until all ingredients are well incorporated and smooth.
- Add Graham Cracker Crumbs: Stir in graham cracker crumbs until the mixture becomes firm enough to hold its shape when rolled.
- Form Balls: Scoop tablespoon-sized portions of the mixture and roll each into a smooth ball using your hands.
- Coat with Crumbs: Roll each cheesecake ball in additional graham cracker crumbs to evenly coat the surface for texture and flavor.
- Optional Drizzle: For added sweetness and visual appeal, drizzle the balls with melted white chocolate chips.
- Chill: Place the coated cheesecake balls on a parchment-lined baking sheet and refrigerate for at least 1 hour to allow them to firm up before serving.
Notes
- Ensure the cream cheese is fully softened for easier mixing and a creamier texture.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor balance.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, and ginger if unavailable.
- For a vegan version, substitute cream cheese with a dairy-free alternative and use vegan white chocolate chips.
- Store the cheesecake balls refrigerated in an airtight container for up to 3 days.
- These cheesecake balls can be frozen for up to a month; thaw in the refrigerator before serving.
