No-Bake Pumpkin Cheesecake Balls Recipe
Introduction
These no-bake pumpkin cheesecake balls are a delightful and easy treat perfect for autumn gatherings or any time you crave a creamy pumpkin dessert. Combining the flavors of pumpkin pie with the richness of cheesecake, they are bite-sized and ready in no time.
Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs (for rolling)
Instructions
- Step 1: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until creamy and fully combined.
- Step 2: Cover the mixture and chill it in the refrigerator for 1 hour to firm up.
- Step 3: Using a small cookie scoop or spoon, form the chilled mixture into 1-inch balls. Roll each ball in the graham cracker crumbs until fully coated.
- Step 4: Place the coated balls on a lined baking sheet and refrigerate for at least 30 minutes before serving. Enjoy them chilled!
Tips & Variations
- For extra flavor, add a handful of chopped pecans to the mixture before chilling.
- If you prefer a sweeter treat, increase the powdered sugar by 1/4 cup.
- Swap graham cracker crumbs with crushed cinnamon cookies for a different twist.
- Make mini versions using a half-teaspoon scoop for bite-sized snacks.
Storage
Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. Keep them chilled until ready to serve, and if you want to enjoy them later, simply bring them to a slightly firmer temperature by chilling briefly before serving again. Do not freeze, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree, as canned pumpkin pie filling contains added spices and sweeteners that may alter the flavor and texture of the cheesecake balls.
How can I make these dairy-free or vegan?
You can substitute the cream cheese with a vegan cream cheese alternative and use powdered sugar that’s certified vegan. Ensure your other ingredients fit your dietary needs for the best results.
PrintNo-Bake Pumpkin Cheesecake Balls Recipe
Delightfully creamy and perfectly spiced, these No-Bake Pumpkin Cheesecake Balls are a simple yet irresistible treat. Made with smooth cream cheese, rich pumpkin puree, and warm pumpkin pie spice, then coated in crunchy graham cracker crumbs, these bite-sized desserts are perfect for fall gatherings or anytime you crave a sweet, no-fuss indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 45 minutes
- Yield: 20–24 cheesecake balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Coating
- 1 cup graham cracker crumbs
Instructions
- Prepare the Cream Cheese Mixture: In a large bowl, beat softened cream cheese until smooth and creamy. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix thoroughly until all ingredients are fully combined and the mixture is smooth.
- Chill the Mixture: Cover the bowl tightly with plastic wrap and refrigerate the mixture for 1 hour. Chilling firms it up, making it easier to shape into balls.
- Form the Cheesecake Balls: Using a small cookie scoop or spoon, scoop out about 1-inch portions of the mixture and roll into balls with your hands, ensuring they are evenly sized for consistent presentation and serving.
- Coat with Graham Cracker Crumbs: Roll each cheesecake ball in graham cracker crumbs until fully coated. This adds a delightful crunchy texture that contrasts the creamy interior.
- Final Refrigeration: Place the coated balls onto a baking sheet lined with parchment paper or wax paper. Refrigerate them for at least 30 minutes to allow them to firm up before serving.
- Serve: Enjoy these pumpkin cheesecake balls chilled straight from the refrigerator as a perfect bite-sized dessert or party treat.
Notes
- For best results, use full-fat cream cheese for creaminess and texture.
- You can adjust the pumpkin pie spice to taste or use a mix of cinnamon and nutmeg if preferred.
- Store leftover cheesecake balls covered in the refrigerator for up to 3 days.
- To make them festive, try rolling the balls in crushed nuts or sprinkles instead of graham cracker crumbs.
- If pumpkin puree is not available, canned pumpkin pie filling can be substituted but adjust sugar accordingly.
Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, fall desserts, pumpkin treats, easy cheesecake bites
