Description
These No-Bake Pumpkin Cheesecake Balls are a delightful fall-inspired treat that combines creamy pumpkin cheesecake flavor with the crunch of graham crackers. Perfect for quick prep and no baking required, these bite-sized desserts are easy to make and can be coated in melted white chocolate or rolled in extra graham cracker crumbs for added texture. They’re an ideal seasonal snack or party dessert, rich in autumn spices and creamy sweetness.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 1/2 cups graham cracker crumbs (plus more for rolling)
- Pinch of salt
Optional Coating
- 1 cup white chocolate chips or candy melts (optional for coating)
Instructions
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy, ensuring no lumps remain.
- Add Flavorings and Pumpkin: Stir in the pumpkin purée, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt. Mix thoroughly until all ingredients are fully incorporated and smooth.
- Incorporate Graham Cracker Crumbs: Fold in the graham cracker crumbs and mix until a thick, dough-like mixture forms, which should hold together nicely when pressed.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for 1 to 2 hours, or until firm enough to handle and roll into balls.
- Form Balls: Once chilled, scoop the mixture and roll into 1-inch balls with your hands for uniform size and shape.
- Prepare Optional Coating: If using white chocolate, melt the white chocolate chips or candy melts in a microwave-safe bowl in 30-second intervals, stirring in between until smooth and creamy.
- Coat the Balls: Dip each pumpkin cheesecake ball into the melted white chocolate using a fork, allowing excess chocolate to drip off, then place the coated balls on a parchment-lined tray. Alternatively, roll the balls in extra graham cracker crumbs or cinnamon sugar for a quicker finish.
- Set and Chill: Place the coated or rolled balls in the refrigerator until the coating is set and the balls are firm, about 30 minutes. Keep refrigerated until serving.
Notes
- For enhanced flavor, add a tablespoon of maple syrup or some crushed pecans to the mixture before chilling.
- These cheesecake balls can be frozen for longer storage; thaw briefly at room temperature before serving.
- If you prefer a dairy-free option, substitute cream cheese with a plant-based alternative, keeping in mind the texture may vary slightly.
- Be sure the cream cheese is softened to room temperature for easier mixing and smoother texture.
