No Bake Pumpkin Cheesecake Balls: 5 Easy Steps
Easy no-bake pumpkin cheesecake balls with creamy texture and warm autumn spices. Perfect for fall gatherings or a quick seasonal treat!
Equipment
- 1 Large mixing bowl For combining ingredients
- 1 Electric mixer or hand whisk For creating a smooth cream cheese base
- Measuring cups and spoons For accurate ingredient measurements
- Baking sheet For chilling the cheesecake balls
- Parchment Paper To prevent sticking
- Rubber spatula For scraping the bowl
- Cookie scoop or small ice cream scoop For consistent ball sizes
Ingredients
- 8 OZ Cream cheese Softened to room temperature
- ⅓ CUP Pumpkin puree Canned 100% pumpkin
- ¼ CUP Powdered sugar For sweetness
- 2 tsp Pumpkin pie spice Adds warm, fall flavors
- ½ tsp Vanilla extract For depth of flavor
- 1+1/2 cups Graham cracker crumbs For coating or mixing
- 2 cups White chocolate chips For coating the truffles
- 1-2 tsp Coconut oil Optional; to smooth the chocolate coating
Instructions
- Title: Prepare the Cream Cheese BaseDescription: In a large mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer to beat until smooth and creamy.
- Title: Add Pumpkin and SpicesDescription: Gradually mix in the pumpkin puree, pumpkin pie spice, and vanilla extract. Blend well until evenly combined.
- Title: Chill the MixtureDescription: Cover the bowl and refrigerate the mixture for 30 minutes to firm it up, making it easier to shape into balls.
- Title: Roll the BallsDescription: Using a cookie scoop or your hands, roll the chilled mixture into 1-inch balls. Place them on a parchment-lined baking sheet.
- Title: Chill AgainDescription: Refrigerate the shaped balls for at least 2 hours to set before coating them.
- Title: Prepare the White Chocolate CoatingDescription: Melt the white chocolate chips with 1–2 teaspoons of coconut oil in the microwave at 50% power, stirring every 30 seconds until smooth.
- Title: Coat the TrufflesDescription: Dip each ball into the melted white chocolate using a fork or skewer. Let the excess chocolate drip off, then place the coated balls back on the parchment paper.
- Title: Garnish and ChillDescription: Sprinkle the coated truffles with crushed graham crackers or your preferred garnish. Chill for another 30 minutes to let the coating harden.
- Title: Serve and EnjoyDescription: Serve the no-bake pumpkin cheesecake balls straight from the fridge and enjoy the creamy, spiced treat!
Notes
Storage Tips:
Ingredient Swaps:
- Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months and thaw in the fridge before serving.
Dietary Adjustments:
- Use dark or milk chocolate for coating instead of white chocolate for a flavor variation.
- Swap graham cracker crumbs with crushed ginger snaps for an extra spicy kick.
Pro Tip:
- To make these gluten-free, use certified gluten-free graham cracker crumbs.
- For a lower sugar option, substitute powdered sugar with a sugar-free alternative like monk fruit sweetener.
Customizations:
- Let the cheesecake balls rest at room temperature for 5–10 minutes before serving for the perfect creamy texture.
- Add a drizzle of caramel sauce or sprinkle chopped nuts on top for a more festive presentation.