These No Bake Pumpkin Cheesecake Balls are a tasty treat that combines creamy cheesecake with pumpkin spice goodness. No oven needed, just mix, roll, and chill!
Seriously, who can resist these little bites of autumn joy? I like to pop them in the fridge and enjoy them as snack-sized delights all week long. So easy and fun!
Key Ingredients & Substitutions
Cream Cheese: A key part of the cheesecake flavor, use full-fat cream cheese for the best results. If you’re looking for a lighter option, you can try Neufchâtel cheese, which has less fat.
Canned Pumpkin Puree: This adds rich pumpkin flavor. If you have fresh pumpkin puree, you can use that, but make sure it’s well-cooked and smooth. Just avoid using pumpkin pie filling as it has added sugar and spices.
Powdered Sugar: It sweetens and helps achieve a creamy texture. If you need a sugar alternative, flavored monk fruit sweetener works well, but start with less and adjust to taste.
Graham Cracker Crumbs: These are the base for the cheesecake balls. You can substitute with crushed vanilla wafers, or for a gluten-free option, use gluten-free graham crackers or almond flour.
White Chocolate Chips: They give a nice coating. If you’re not a fan of white chocolate, you can use dark or milk chocolate instead, just keep in mind that flavor will shift.
How to Make Sure My Pumpkin Cheesecake Balls Hold Their Shape?
Holding their shape is crucial for these balls! If the mixture seems too wet, just add more graham cracker crumbs bit by bit until it can hold together. Chilling the mixture before rolling is also key.
- Leave the mixed dough in the fridge for at least 30 minutes before forming balls. This helps them firm up.
- When rolling, work quickly to shape the balls without melting the mixture too much with your hands.
No Bake Pumpkin Cheesecake Balls
Ingredients You’ll Need:
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
For the Coating:
- 1 1/2 cups graham cracker crumbs (plus extra for rolling)
- 1 cup white chocolate chips or white candy melts (for coating)
- Optional: additional pumpkin pie spice for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus a total of 1 hour to chill in the refrigerator (30 minutes before coating and another 30 minutes after coating). So all in all, you can have these delightful treats ready in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Mix the Filling:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese until it’s super smooth and creamy.
2. Add Pumpkin Goodness:
Add in the canned pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Keep mixing until everything is well combined and smooth. You want a deliciously creamy filling!
3. Prepare the Mixture:
Now, gradually mix in the graham cracker crumbs. Stir just until the mixture holds together well and you can roll it into balls. If it feels too wet, sprinkle in a few more graham cracker crumbs until it firms up a bit.
4. Form the Balls:
Take small amounts of the mixture and roll it into 1-inch balls using your hands or a small cookie scoop. Place these on a parchment-lined baking sheet or tray.
5. Chill to Firm:
Pop the tray in the refrigerator for at least 30 minutes. This helps the balls firm up and makes it easier to coat them later.
6. Melt the Chocolate:
While the balls are chilling, melt your white chocolate chips (or candy melts) in a microwave-safe bowl. Heat it in 20-second intervals, stirring each time until the chocolate is completely smooth.
7. Coat the Balls:
Using a fork or toothpick, dip each chilled pumpkin ball into the melted chocolate to coat it thoroughly. Let any excess chocolate drip off before moving on.
8. Garnish and Chill:
Roll or sprinkle the coated balls with some extra graham cracker crumbs or a dash of pumpkin pie spice for a nice finishing touch.
Place the coated balls back on the parchment-lined tray and refrigerate for another 30 minutes to set the coating.
9. Serve and Enjoy:
Once they’re set, serve them chilled! These delicious bites can be stored in an airtight container in the refrigerator for up to 5 days.
Enjoy your creamy, spiced pumpkin cheesecake bites – the perfect no-bake fall dessert!
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese if you’re looking to reduce the calorie content. Just keep in mind that it may affect the creaminess of the mixture slightly but should still work well in this recipe!
How Can I Store Leftover Pumpkin Cheesecake Balls?
Store any leftover pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage—just make sure to separate layers with parchment paper to prevent sticking.
Can I Make These Vegan?
Absolutely! To make these balls vegan, use a plant-based cream cheese alternative and substitute the white chocolate with vegan chocolate chips. The remaining ingredients should already be vegan-friendly!
What Can I Use Instead of Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, you can make your own by combining equal parts cinnamon and nutmeg, with a bit of ginger and allspice. Just adjust the amounts to your taste!
