Easy No Bake Pumpkin Cheesecake Balls Recipe
These Easy No Bake Pumpkin Cheesecake Balls are a perfect fall-inspired treat, combining creamy pumpkin cheesecake with warm spices, all rolled into bite-sized delights dipped in chocolate. Quick, simple, and perfect for holiday parties or cozy snacking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no bake)
- Total Time: 1 hour 45 minutes (including chilling)
- Yield: About 24 cheesecake balls 1x
- Category: Dessert, Snack
- Method: No Bake, Mixing, Dipping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cheesecake Mixture:
- 8 oz (225 g) cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of ground cloves (optional)
- 2 cups graham cracker crumbs
For Dipping:
- White chocolate or milk chocolate chips or candy melts (for dipping)
- Extra graham cracker crumbs or crushed nuts (for rolling, optional)
Instructions
- Prepare the Cheesecake Mixture: In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Use a hand mixer or a whisk to mix everything until it’s smooth and well combined.
- Spice It Up: Add the ground cinnamon, nutmeg, ginger, and optional cloves to the mixture. Stir well until all the spices are evenly incorporated into the creamy base.
- Add the Graham Cracker Crumbs: Fold in the graham cracker crumbs gradually. Mix until the mixture becomes thick enough to roll into balls. If it feels too soft, add a bit more graham cracker crumbs until it reaches a workable consistency.
- Shape the Balls: Using a tablespoon or cookie scoop, portion out the mixture and roll it into bite-sized balls. Place each ball on a baking sheet lined with parchment paper.
- Chill to Firm: Refrigerate the balls for at least 1 hour to help them firm up for dipping.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips or candy melts in 30-second intervals, stirring after each until smooth and fully melted. Take care to avoid burning the chocolate.
- Dip the Cheesecake Balls: Using a fork or dipping tool, carefully dip each chilled cheesecake ball into the melted chocolate. Let excess chocolate drip back into the bowl, then place back on the lined baking sheet.
- Add Optional Coating: Roll the chocolate-coated balls in extra graham cracker crumbs, crushed nuts, or sprinkles before the chocolate sets for added texture and flavor.
- Final Chill: Refrigerate the dipped balls again for about 30 minutes, or until the chocolate is firm and set.
- Serve and Enjoy: Serve chilled as a delightful fall treat. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing.
- Adjust the amount of graham cracker crumbs to get the right consistency for rolling.
- You can use white, milk, or dark chocolate for dipping depending on your preference.
- Optional coating adds a nice crunch and decorative touch.
- Store leftovers refrigerated in an airtight container to maintain freshness.
- These cheesecake balls can be made a day ahead, making them perfect for gatherings.
Nutrition
- Serving Size: 1 cheesecake ball (approx. 25 g)
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 6.5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, fall treats, pumpkin recipes, no bake cheesecake, holiday desserts
