Why Make This Recipe

No Bake Pumpkin Cheesecake Balls are a delightful treat that captures the essence of fall. They are easy to make, require no baking, and offer a creamy, sweet, and spiced flavor that everyone loves. Perfect for gatherings, parties, or just a cozy night in, these little bites are sure to impress.

How to Make No Bake Pumpkin Cheesecake Balls

Ingredients:

8 oz cream cheese, softened
1 cup pumpkin puree
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 cup crushed graham crackers
1 cup white chocolate chips (for coating)
Optional: additional pumpkin pie spice for dusting

Directions:

In a mixing bowl, beat the softened cream cheese until smooth.
Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
Stir in the crushed graham crackers until fully incorporated.
Refrigerate the mixture for about 30 minutes to firm up.
Once chilled, use your hands to form the mixture into small balls.
Melt the white chocolate chips in a microwave or double boiler.
Dip each ball into the melted chocolate to coat completely and place on a parchment-lined baking sheet.
If desired, sprinkle additional pumpkin pie spice on top.
Refrigerate until the chocolate is set. Serve and enjoy!

How to Serve No Bake Pumpkin Cheesecake Balls

Serve these delicious balls as a sweet snack or dessert. They can be enjoyed on their own or alongside a warm drink like coffee or hot chocolate. Arrange them on a festive platter for gatherings, and watch as they quickly become a favorite!

How to Store No Bake Pumpkin Cheesecake Balls

Store the cheesecake balls in an airtight container in the refrigerator. They can last for up to one week, but they are so tasty that they probably won’t last that long!

Tips to Make No Bake Pumpkin Cheesecake Balls

Make sure the cream cheese is softened to mix easily.
For a richer flavor, use high-quality white chocolate.
Customize the size of the balls to your liking; smaller sizes make for bite-sized treats.
Add chopped nuts or chocolate chips to the mixture for extra texture.

Variation

You can switch up the coating by using dark chocolate or milk chocolate instead of white chocolate. You can also add crushed nuts to the graham cracker mixture for more crunch!

FAQs

Q: Can I use canned pumpkin?
A: Yes, canned pumpkin puree works great in this recipe. Just ensure it is pure pumpkin and not pumpkin pie filling.

Q: How do I know when the chocolate is fully melted?
A: Stir the chocolate every 15-30 seconds while melting. It should be smooth and shiny, without any lumps.

Q: Can I freeze these cheesecake balls?
A: Yes, you can freeze them! Wrap each ball in plastic wrap and place them in an airtight container. Thaw in the fridge before serving.