No Bake Pumpkin Cheesecake Balls
These no-bake pumpkin cheesecake balls are a delightful and easy-to-make dessert perfect for any occasion. Creamy cheesecake filling infused with pumpkin spice is rolled in a crunchy graham cracker coating for a burst of fall flavor in every bite.
Equipment
- Large bowl
- Medium bowl
- Electric mixer
- Measuring cups and spoons
- Plastic Wrap
- Spoon or cookie scoop
- Baking Sheet
- Parchment paper
- Microwave-safe bowl (optional)
- Fork or spoon (optional)
Ingredients
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 ½ cups graham cracker crumbs
- ½ cup chopped pecans or walnuts optional
- 2 tablespoons melted butter
- White chocolate chips optional, for drizzling
Instructions
- Prepare the Coating: In a medium bowl, combine the graham cracker crumbs, chopped pecans or walnuts (if using), and melted butter. Mix well until the crumbs are evenly moistened. Set aside.
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure there are no lumps!
- Add the Pumpkin Puree: Add the pumpkin puree to the cream cheese and beat until well combined.
- Incorporate the Sweetness: Gradually add the powdered sugar, beating on low speed until fully incorporated. Be careful not to overmix!
- Spice it Up: Stir in the pumpkin pie spice and vanilla extract until evenly distributed.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This is crucial! Chilling the mixture firms it up, making it easier to roll into balls.
- Roll into Balls: Once the mixture is chilled, use a spoon or small cookie scoop to scoop out portions of the cheesecake mixture. Roll each portion into a 1-inch ball.
- Coat in Goodness: Roll each ball in the graham cracker crumb mixture, pressing gently to ensure the crumbs adhere to the surface.
- Chill Again (If Desired): Place the coated cheesecake balls on a baking sheet lined with parchment paper. For best results, chill them in the refrigerator for another 30 minutes to allow the coating to set.
- Drizzle (Optional): If desired, melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Drizzle the melted white chocolate over the cheesecake balls.
- Serve and Enjoy! Store the No Bake Pumpkin Cheesecake Balls in an airtight container in the refrigerator. They're best enjoyed within 3-4 days.
Notes
For best results, ensure the cream cheese is fully softened to avoid lumps. Chilling the mixture is essential for easy rolling. Experiment with different coatings like crushed gingersnaps or shredded coconut. Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.