No Bake Pumpkin Cheesecake Balls Recipe
Introduction
No Bake Pumpkin Cheesecake Balls are a delightful bite-sized treat that captures the flavors of fall in every creamy, spiced mouthful. Easy to prepare without an oven, these no-bake desserts are perfect for parties or cozy gatherings.
Ingredients
- 8 oz. cream cheese (softened)
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 ½ cups crushed graham crackers
- Optional toppings: melted chocolate, chopped nuts, or coconut flakes
Instructions
- Step 1: In a large bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract. Mix until all ingredients are fully combined.
- Step 2: Stir in the crushed graham crackers until the mixture thickens and holds together. Add more graham crackers if the mixture is too soft.
- Step 3: Cover the bowl and refrigerate for 1–2 hours to firm up the mixture.
- Step 4: Use a spoon or cookie scoop to form the mixture into 1-inch balls. Place them on a lined baking sheet or plate.
- Step 5: If desired, dip the balls into melted chocolate or roll them in chopped nuts, coconut flakes, or crushed graham crackers.
- Step 6: Refrigerate the shaped and coated balls for an additional 30 minutes to 1 hour before serving.
Tips & Variations
- Replace graham crackers with crushed gingersnap cookies for a spicier flavor.
- Use low-fat or plant-based cream cheese to reduce fat content.
- Roll balls in crushed nuts or coconut flakes for added texture.
- Drizzle melted dark or white chocolate for an elegant touch.
- For a gluten-free version, use gluten-free cookies instead of graham crackers.
Storage
Store cheesecake balls in an airtight container in the refrigerator for up to 3-4 days. To prevent sticking, keep them in a single layer or separate layers with parchment paper. They can also be frozen for up to one month; freeze on a tray until solid, then transfer to a freezer-safe container. Thaw in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly in this recipe. Just ensure you use plain pumpkin puree, not pumpkin pie filling which contains added sugar and spices.
How far in advance can I make these cheesecake balls?
You can prepare them 2-3 days ahead and keep them refrigerated until ready to serve.
Print
No Bake Pumpkin Cheesecake Balls Recipe
- Total Time: 2 hours 15 minutes
- Yield: 24 cheesecake balls 1x
- Diet: Vegetarian
Description
No Bake Pumpkin Cheesecake Balls are a delicious, creamy, and festive dessert perfect for fall gatherings. Combining smooth cream cheese, rich pumpkin puree, and warm pumpkin spice, these bite-sized treats require no baking and can be customized with various coatings like chocolate drizzle or chopped nuts. Easy to prepare and store, they are ideal for make-ahead parties and holiday celebrations.
Ingredients
Cheesecake Mixture
- 8 oz. cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
Base and Coating
- 1 ½ cups crushed graham crackers
- Optional toppings: melted chocolate, chopped nuts, or coconut flakes
Instructions
- Prepare the Cheesecake Mixture: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract. Mix thoroughly until all ingredients are fully combined.
- Add Graham Crackers: Stir in the crushed graham crackers until the mixture thickens and holds together. Add more graham crackers if the mixture is too soft for shaping.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for 1-2 hours to firm it up, making it easier to shape.
- Shape the Balls: Using a spoon or cookie scoop, form the mixture into small balls approximately 1 inch in diameter. Place them on a lined baking sheet or plate.
- Optional Coatings: Dip each ball into melted chocolate or roll in chopped nuts, coconut flakes, or crushed graham crackers to add texture and flavor.
- Chill Again: Refrigerate the shaped and coated cheesecake balls for an additional 30 minutes to 1 hour before serving to let them set.
Notes
- Use high-quality cream cheese and pumpkin puree for the best flavor.
- If the mixture is too soft, add more crushed graham crackers or chill longer.
- Store cheesecake balls in a single layer with parchment paper to prevent sticking.
- These can be made ahead and refrigerated for 3-4 days or frozen for up to 1 month.
- For gluten-free options, use gluten-free crackers or cookies.
- To serve easily, insert decorative toothpicks or place in mini cupcake liners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake, pumpkin cheesecake, cheesecake balls, fall dessert, pumpkin spice dessert, easy dessert, party bites
