Go Back
Here is what you need to make no bake pumpkin cheesecake balls: - 1 cup cream cheese, softened - 1/2 cup pure pumpkin puree - 1/4 cup powdered sugar, sifted - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup graham cracker crumbs - 1/2 cup white chocolate chips, melted - Chopped pecans or walnuts (optional) These ingredients blend together to create a creamy and flavorful treat. The cream cheese gives a rich base, while the pumpkin adds that lovely fall taste. The spices, cinnamon, nutmeg, and ginger, bring warmth and depth. You can use chopped nuts for a nice crunch. With the full recipe, you will find that each ingredient plays an important role in flavor and texture. Make sure to use pure pumpkin puree, as it really enhances the taste. When you gather your ingredients, be sure they are at room temperature, especially the cream cheese. This helps everything mix smoothly. - Combine cream cheese and pumpkin puree. - Mix in powdered sugar and vanilla. - Add spices and graham cracker crumbs. - Chill the mixture before shaping. Start by combining 1 cup of softened cream cheese and 1/2 cup of pure pumpkin puree in a large bowl. I like using an electric mixer, but a wooden spoon works fine too. Mix until it becomes smooth and creamy, without lumps. Next, add 1/4 cup of sifted powdered sugar and 1 teaspoon of pure vanilla extract. This gives the mix sweetness and flavor. Blend until everything is silky. Now, it’s time for the spices! Sprinkle in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Stir well to spread the spices evenly. Then, fold in 1 cup of graham cracker crumbs. This gives our balls a nice texture. Mix until the dough feels firm but easy to mold. Cover the bowl with plastic wrap and chill it in the fridge for about 30 minutes. This helps the mixture firm up, making it easier to shape into balls. - Form into bite-sized balls. - Dip in melted white chocolate. - Roll in nuts, if desired. After chilling, take the bowl out and use a small cookie scoop or your hands. Shape the mixture into bite-sized balls, about 1 inch wide. Place them on a parchment-lined baking sheet with space in between each ball. Next, melt 1/2 cup of white chocolate chips until smooth. Dip each ball into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out, letting any extra chocolate drip off. If you like, roll the balls in chopped pecans or walnuts for added crunch. - Place on a lined baking sheet. - Refrigerate until chocolate is set. Return the chocolate-coated balls to the parchment-lined baking sheet. Pop them back into the fridge for 15 to 20 minutes. This step ensures the chocolate sets nicely. The result? Delicious no-bake pumpkin cheesecake balls that are ready to enjoy! For the full recipe, check out the details above. To make the best no bake pumpkin cheesecake balls, start with room temperature cream cheese. Cold cream cheese can create lumps in your mix. This can ruin the smooth texture we want. Leave the cream cheese out for about 30 minutes before you start. Chilling your mixture is also key. After mixing, refrigerate it for at least 30 minutes. This helps the mixture firm up, making it easier to shape into balls. If it feels too soft, chill it a bit longer. You can easily switch up the spices in this recipe. For a twist, try adding allspice or cloves. These spices add depth and a new flavor profile. Another fun idea is to use flavored white chocolate. You can find options like vanilla or caramel. This small change can bring a new taste to your cheesecake balls. Experiment and find your favorites! For the full recipe, check out the detailed instructions above. {{image_4}} You can choose between dark chocolate and white chocolate for coating. Dark chocolate gives a rich, bold taste. It pairs nicely with the sweet pumpkin flavor. White chocolate offers a creamy, sweet touch. Both options look great and add a nice finish. For rolling, try using different nuts. Chopped pecans or walnuts add crunch and flavor. You could also use almonds or hazelnuts. Each nut brings its unique taste to the pumpkin cheesecake balls. Experiment to find your favorite combination. To make these cheesecake balls gluten-free, use gluten-free graham crackers. Many brands offer tasty options that work just as well. This swap allows everyone to enjoy these treats. If you're looking for vegan alternatives, consider using cashew cream instead of cream cheese. Soak cashews, blend them, and mix with pumpkin puree. This gives a creamy texture without dairy. You can also find vegan cream cheese at stores. These adjustments keep the flavor while catering to different diets. To keep your no bake pumpkin cheesecake balls fresh, store them in an airtight container. This will help keep them from drying out. If you have leftovers, place a layer of parchment paper between layers of balls to avoid sticking. You can keep the cheesecake balls in the fridge for about a week. Just make sure the container is sealed well. If you want to save them longer, you can freeze them for up to three months. Just remember to separate the layers with parchment paper before freezing. How do I make these cheesecake balls gluten-free? To make these cheesecake balls gluten-free, use gluten-free graham crackers. You can find many options at stores. Just crush them like regular graham crackers. The rest of the ingredients are already gluten-free, so it’s simple! Can I substitute the cream cheese with another ingredient? Yes, you can use mascarpone cheese or a dairy-free cream cheese. These will change the taste a bit, but they can still work well. Just make sure it has a similar creaminess for the right texture. Best drinks to pair with pumpkin cheesecake balls These tasty treats pair well with spiced apple cider or hot chocolate. You could also try a creamy latte or a nice chai tea. Each drink adds a cozy touch to your dessert. How to present them for a party Serve the pumpkin cheesecake balls on a fun platter. You can sprinkle cinnamon on top for color. Adding whole pecans makes it look even nicer. Use small paper cups for an easy grab-and-go treat. Can I add chocolate chips to the mixture? Absolutely! Adding chocolate chips gives a nice twist. Just fold in about half a cup before you chill the mixture. This will add a sweet surprise in each bite. What other flavors can I incorporate? You can try adding a touch of orange zest for a citrus kick. Or mix in some maple syrup for extra sweetness. Experimenting with flavors is part of the fun! Check the Full Recipe for more ideas! This blog post guides you through making delicious pumpkin cheesecake balls. We covered key ingredients like cream cheese and pumpkin puree. You learned straightforward steps for mixing and shaping, along with useful tips for perfecting texture and flavor. We also explored fun variations, storage tips, and common questions. With these insights, you can create tasty bites that impress friends and family. Don't be afraid to experiment with flavors and coatings. Enjoy your sweet treats!

No Bake Pumpkin Cheesecake Balls

Indulge in the delightful flavors of fall with these No Bake Pumpkin Cheesecake Balls! Perfectly creamy and elegantly coated in white chocolate, these sweet bites are easy to make and guaranteed to impress. With just a few simple ingredients, you can create a festive treat that’s perfect for gatherings or a sweet snack at home. Click through to explore the full recipe and make this seasonal favorite today!
Print Recipe Pin Recipe

Ingredients
  

1 cup cream cheese, softened to room temperature

1/2 cup pure pumpkin puree

1/4 cup powdered sugar, sifted

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup graham cracker crumbs

1/2 cup white chocolate chips, melted until smooth

Chopped pecans or walnuts for rolling (optional)

Instructions
 

In a large mixing bowl, begin by combining the softened cream cheese and pumpkin puree. Use an electric mixer or wooden spoon to blend them together until the mixture is smooth and creamy, ensuring there are no lumps.

    Add the sifted powdered sugar and pure vanilla extract to the bowl, mixing until fully incorporated and the texture is silky.

      Sprinkle in the ground cinnamon, nutmeg, and ginger, then stir well to ensure that the spices are evenly distributed throughout the mixture.

        Gradually fold in the graham cracker crumbs using a spatula or wooden spoon, mixing until the dough is cohesive and firm enough to mold without crumbling.

          Once everything is well combined, cover the bowl with plastic wrap and refrigerate for about 30 minutes. This step helps the mixture to firm up, making it easier to shape into balls.

            After chilling, remove the bowl from the refrigerator. Using a small cookie scoop or your hands, carefully form the mixture into bite-sized balls, roughly 1 inch in diameter.

              Place the formed balls on a parchment-lined baking sheet, ensuring they are spaced apart to prevent sticking.

                In a separate bowl, dip each ball into the melted white chocolate, swirling it around until it is completely coated. Use a fork to lift the balls out, allowing any excess chocolate to drip off.

                  While the chocolate coating is still soft, roll the balls in the chopped pecans or walnuts, if desired, to add texture and flavor.

                    Finally, return the chocolate-coated pumpkin cheesecake balls to the parchment-lined baking sheet and refrigerate for an additional 15-20 minutes, or until the chocolate has fully set.

                      Vorbereitungszeit: 15 minutes | Gesamtzeit: 1 hour | Portionen: 12-15 balls

                        - Präsentationstipps: Serve the pumpkin cheesecake balls on a beautifully decorated platter. For a festive touch, sprinkle a little ground cinnamon over the top or place a few whole pecans around the platter to create a charming fall-themed dessert presentation.