Description
These No-Bake Pumpkin Cheesecake Balls are a festive and creamy fall-inspired treat perfect for parties and holiday gatherings. Made with smooth cream cheese, spiced pumpkin puree, and crunchy graham cracker crumbs, they come together easily without any baking required. A drizzle of white chocolate adds a touch of sweetness and elegance to these bite-sized delights.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup graham cracker crumbs (plus extra for rolling)
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Topping
- 1/2 cup white chocolate chips, melted (for drizzling)
Instructions
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to create a soft base for the cheesecake balls.
- Add pumpkin and spices: Add the canned pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt to the cream cheese. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
- Incorporate graham cracker crumbs: Stir in the graham cracker crumbs until the mixture is firm enough to hold together but still moist enough for rolling.
- Form balls: Scoop tablespoon-sized portions of the mixture and shape them into balls using your hands or a scoop for uniform size.
- Coat with graham crackers: Roll each cheesecake ball in additional graham cracker crumbs to evenly coat the exterior and add a pleasant crunch.
- Drizzle with white chocolate (optional): If desired, drizzle melted white chocolate over the coated cheesecake balls for added sweetness and decoration.
- Chill to set: Place the balls on a parchment-lined baking sheet and refrigerate for at least 1 hour to allow them to firm up before serving.
Notes
- Ensure the cream cheese is well softened to make mixing easier and a smoother texture.
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if desired.
- For a dairy-free version, try using vegan cream cheese and white chocolate alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If white chocolate drizzle is not desired, sprinkle a little extra pumpkin pie spice on top for garnish.
