Description
Delightfully creamy and spiced, these No Bake Pumpkin Cheesecake Balls are the perfect bite-sized fall treat. Made with smooth cream cheese, pumpkin puree, and autumn spices, then dipped in melted white chocolate and coated with graham crackers, they offer a sweet and festive snack that requires no baking at all.
Ingredients
Scale
Cheesecake Mixture
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup graham cracker crumbs
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- Pinch of salt
Coating
- 1/2 cup white chocolate chips, melted
- 1/4 cup crushed graham crackers for coating
Instructions
- Mix Cream Cheese and Pumpkin: In a large mixing bowl, combine the softened cream cheese and pumpkin puree. Beat with an electric hand mixer until smooth and creamy.
- Add Flavorings: Add powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt to the cream cheese mixture. Continue mixing until fully incorporated.
- Incorporate Graham Cracker Crumbs: Gradually stir in graham cracker crumbs until the mixture thickens and can hold its shape.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to firm up the mixture for easier shaping.
- Form Balls: After chilling, take small amounts and roll between palms to form bite-sized balls until all mixture is used.
- Melt White Chocolate: Melt white chocolate chips in the microwave or over a double boiler until smooth.
- Coat the Balls: Dip each cheesecake ball into melted white chocolate, then roll in crushed graham crackers to coat evenly.
- Set the Coating: Place coated balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
- Serve and Enjoy: Serve chilled for the best creamy, spiced flavor experience.
Notes
- Ensure cream cheese is fully softened before mixing for a smooth texture.
- Do not skip chilling steps; they help the balls hold shape and coating to set properly.
- Use fresh pumpkin puree for the best flavor; canned pumpkin works well too.
- Store leftover cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free version, substitute cream cheese with a vegan alternative and white chocolate with a dairy-free coating.
