Shahzaib
If you are a fan of pumpkin desserts and don’t feel like switching on the oven, these No-Bake Pumpkin Cheesecake Balls are definitely for you. They are soft and creamy and are loaded up with warm fall flavors. These little treats have a taste reminiscent of cross between pumpkin cheesecake and pumpkin pie and come in small bite size balls. The best thing is that they are not slow to prepare and do not need to be baked at all.
These pumpkin cheesecake balls are perfect for parties, but also for holiday parties, or if you are thinking of having a sweet treat at home. You may make them in advance and keep them in the fridge and serve them whenever you need. These treats are also perfect if you are short of time or just beginning to make desserts. No baking, no special equipment and no complicated steps. Everything is mixed in one bowl and clean up is easy. Being small and neat, they are great for sharing, for serving at occasions or to have as a quick sweet as an after dinner snack.
Ingredients You Will Need
For the cheesecake filling:
- 1 cup cream cheese, softened
- ½ cup Pumpkin puree (NOT pumpkin pie filling)
- 1 cup powdered sugar
- ½ teaspoon pumpkin spice
- ½ teaspoon vanilla extract
- 1½ cups graham cracker crumbs
- ¼ cup melted white chocolate (optional, for dipping or drizzling)
For the coating:
- ½ cup graham cracker crumbs
- 1 teaspoon ground cinnamon
- ¼ cup powdered sugar
How to make pumpkin cheesecake balls
Step 1: Make the filling
Put the softened cream cheese in a large bowl. Beat it till it becomes smooth and creamy. Add the pumpkin puree, powdered sugar, pumpkin spice and the vanilla extract.
Step 2: Mix well
With a hand mixer or a whisk, place it in, and mix till the filling is thick and smooth with no lumps.
Step 3: Add graham crackers
Add the crumbs of graham crackers. The mixture should be quite thick in consistency, and hold when pressed.
Step 4: Chill the mixture
Cover the bowl, and put it in the refrigerator for about 30 minutes. This helps the mixture to become firmer and easier to roll.
Step 5: Prepare a tray
Lay a plate or baking sheet with a baking parchment.
Step 6: Shape the balls
Spoon one Tablespoon mixture at a time. Your hands on a small ball the size of a marble one roll The ball bear round your fingers. Place it on the lined tray.
Step 7: Make the coating
Fibers, cinnamon, and powdered sugar. Combine interior cracker crumbs, cinnamon, and powdered sugar in a tiny bowl.
Step 8: Coat the balls
Roll both balls in the coating mixture so that they are well coated.
Step 9: Choice step Chocolate
If from white chocolate melting, do it in increments in the microwave oven. Dip or drizzle the cheesecake balls and let the extra chocolate drip off.
Step 10: Chill again
Put the completed balls back into the refrigerator at least 1 hour in order to harden.
Flavor Variations
Dark chocolate version: Instead of white chocolate, use dark or semi-sweet chocolate. Use a teaspoonful of sea salt sprinkled over top.
Gingerbread style: Substitute half the graham crumbs with finely crushed gingersnaps and a little addition of more cinnamon or nutmeg.
Maple pecan crunch: You can add the filling your maples to pecans to the filling and drizzle it with either maple syrup or maple infused chocolate.
Helpful Cooking Notes
Be sure the cream cheese is softened so that the filling is smooth.
Pumpkin puree is a source of moisture, so if it is too soft add more graham crumbs.
Chilling is very important. If the mixture is warm, rolling on the mixture will be messy.
Serving Ideas
Marine on a platter with fruit, nuts or caramel sauce.
Serve with other desserts such as cookies and brownies.
Presents can be made of using a few balls in small boxes or jars.
Tips for Best Results
Lightly wet or oil your hands so that it does not stick.
For a better finish, use a fork while dipping in the chocolate.
Time & Nutrition
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Calories: 100kcal | Protein: 1.5 gram/600mg | Sodium: 60mg
Frequently Asked Questions
Can I freeze them?
Yes. Freeze them on a tray first and then put in a freezer bag and freeze for up to 2 months.
Can I use low-fat cream cheese?
Yes but the texture will be soft. Chill longer and let it be with extra crumbs, if needed.
But what otherwise would you get me pumpkin spice?
Use cinnamon with a little bit of nutmeg, ginger.
How do I stop sticking?
Chill the mixture well and roll using the damp or lightly greased hands.
Final Thoughts
These Pumpkin Cheesecake Balls are a simple, rich, and creamy fall dessert and No-Bake. With rich cheesecake flavor, warm pumpkin spices and sweet crunchy coating, they are perfect to share or eat anytime that you want a cozy pumpkin treat without baking.
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