No Bake Pumpkin Cheesecake Balls
These No-Bake Pumpkin Cheesecake Balls are a delightful fall treat, featuring creamy pumpkin cheesecake filling coated in graham cracker crumbs or white chocolate. Perfectly bite-sized, they’re great for holiday gatherings or as an easy make-ahead dessert!
- Prep Time: 10 minutes
- Cook Time: 1-2 hours
- Total Time: 1 hour 10 minutes - 2 hours 10 minutes
- Yield: 24 balls 1x
- Category: Dessert, No-Bake
- Method: Mixing
- Cuisine: American, Fall-Inspired
Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120g) pumpkin puree
- 1 cup (120g) powdered sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup (100g) graham cracker crumbs, divided
- 1/2 cup (90g) white chocolate chips, melted (for dipping, optional)
Instructions
-
Make the Filling:
- In a mixing bowl, beat the softened cream cheese and pumpkin puree until smooth.
- Add the powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined and creamy.
- Stir in 1/2 cup of the graham cracker crumbs until evenly distributed.
-
Chill the Mixture:
- Cover the mixture and refrigerate for at least 1-2 hours, or until firm enough to roll into balls.
-
Form the Balls:
- Using a spoon or small cookie scoop, scoop about 1 tablespoon of the mixture and roll it into a ball.
- Roll each ball in the remaining graham cracker crumbs to coat. For an extra festive touch, dip some of the balls in melted white chocolate, then place on a parchment-lined baking sheet to set.
-
Chill and Serve:
- Place the finished balls in the refrigerator for at least 30 minutes to firm up before serving.
- Store in an airtight container in the fridge.
Notes
- Add texture: Mix in mini chocolate chips or chopped nuts for extra crunch.
- Customize coating: Roll in crushed gingersnaps or cinnamon-sugar for added flavor.
- Storage: Keep in the refrigerator for up to 5 days.
Find it online: https://recipe.ukfinda.com/no-bake-pumpkin-cheesecake-balls/