No Bake Pumpkin Cheesecake Balls Recipe

Introduction

No Bake Pumpkin Cheesecake Balls are a delightful and easy dessert that’s perfect for fall or any time you crave a creamy, spiced treat. These bite-sized balls combine pumpkin, cream cheese, and cozy spices, all coated in a sweet white chocolate shell. They’re simple to make and sure to impress.

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 1/2 cup pumpkin puree
• 1 cup crushed graham crackers
• 1 1/2 tsp. pumpkin pie spice
• 2 tbsp. flour
• 6 tbsp. powdered sugar
• 7 oz. white chocolate chips
• 2 tbsp. coconut oil

Instructions

1. Step 1: In a bowl, combine the cream cheese, pumpkin puree, crushed graham crackers, pumpkin pie spice, flour, and powdered sugar. Mix until just combined; be careful not to overmix. Cover and refrigerate the mixture for at least 1 hour.
2. Step 2: Once chilled, shape the mixture into 1 to 2-inch balls (about 1 tablespoon each). Place them on wax paper, cover, and freeze for 20 to 30 minutes.
3. Step 3: While the balls are chilling, prepare the white chocolate candy shell by combining the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
4. Step 4: Dip each pumpkin cheesecake ball into the melted white chocolate, coating it completely. Place the coated balls back on wax paper. While the chocolate is still wet, sprinkle some leftover crushed graham crackers on top for extra texture and flavor.
5. Step 5: Refrigerate the coated cheesecake balls for about an hour to allow the chocolate shell to set fully before serving.

Tips & Variations

• For a nuttier twist, add finely chopped pecans or walnuts to the cheesecake mixture or sprinkle on top.
• Use dark or milk chocolate instead of white chocolate for a different flavor profile.
• If you prefer a stronger pumpkin spice flavor, increase the pumpkin pie spice by half a teaspoon.

Storage

Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. To enjoy, let them sit at room temperature for about 10 minutes for a softer texture. They do not freeze well once coated, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sugar, which will affect the taste and texture of the cheesecake balls. Use plain pumpkin puree for the best results.

Can these cheesecake balls be made dairy-free?

Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative and use dairy-free white chocolate chips to make this dessert suitable for a dairy-free diet.

No Bake Pumpkin Cheesecake Balls Recipe

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★★★★★

4.4 from 616 reviews

• Author: Elara
• Total Time: 2 hours
• Yield: 20–24 balls 1x
• Diet: Vegetarian

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Description

These No Bake Pumpkin Cheesecake Balls are a delightful fall treat that combines creamy pumpkin cheesecake with a crunchy graham cracker coating, all wrapped in a smooth white chocolate shell. Perfect for parties or an easy dessert, they are simple to make with no baking required.

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Ingredients

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Pumpkin Cheesecake Mixture

• 1 (8 oz.) package cream cheese, softened
• 1/2 cup pumpkin puree
• 1 cup crushed graham crackers
• 1 1/2 tsp pumpkin pie spice
• 2 tbsp flour
• 6 tbsp powdered sugar

White Chocolate Candy Shell

• 7 oz white chocolate chips
• 2 tbsp coconut oil
• Additional crushed graham crackers for sprinkling

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Instructions

1. Mix the Pumpkin Cheesecake Mixture: In a mixing bowl, combine the softened cream cheese, pumpkin puree, crushed graham crackers, pumpkin pie spice, flour, and powdered sugar. Mix gently until all ingredients are well combined, being careful not to over mix to maintain a light, creamy texture.
2. Chill the Mixture: Cover the bowl and refrigerate the pumpkin cheesecake mixture for at least 1 hour to allow it to firm up, making it easier to shape.
3. Shape into Balls: Remove the chilled mixture from the refrigerator. Using a tablespoon or a small scoop, shape the mixture into 1 to 2-inch balls. Place the balls on wax paper lined tray or plate.
4. Freeze the Balls: Cover the tray with the shaped balls and place it in the freezer for 20 to 30 minutes to harden the balls further before dipping.
5. Prepare the White Chocolate Shell: In a microwave safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second increments, stirring well after each, until the mixture is completely melted and smooth.
6. Dip the Balls in Chocolate: Using a fork or skewer, dip each pumpkin cheesecake ball into the melted white chocolate. Ensure it is completely coated and then place it back on the wax paper.
7. Sprinkle with Graham Crackers: While the chocolate is still wet, sprinkle each coated ball with leftover crushed graham crackers to add an extra crunch and decorative touch.
8. Set the Cheesecake Balls: Refrigerate the coated balls for about 1 hour to allow the white chocolate shell to fully set before serving.

Notes

• For a dairy-free option, substitute cream cheese with a plant-based alternative and use dairy-free white chocolate chips.
• Use fresh pumpkin puree or canned pumpkin puree suitable for baking.
• If you prefer a stronger pumpkin spice flavor, increase pumpkin pie spice to 2 tsp.
• The balls can be stored in an airtight container in the refrigerator for up to 3 days.
• Ensure the white chocolate is not overheated as it can seize or burn easily.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no bake pumpkin cheesecake balls, pumpkin cheesecake dessert, pumpkin treats, fall desserts, no bake sweets, white chocolate pumpkin balls