NoBake Pumpkin Cheesecake Balls
These delicious No-Bake Pumpkin Cheesecake Balls are a perfect blend of creamy pumpkin cheesecake flavors rolled into bite-sized treats. They are easy to make, require no baking, and are perfect for fall gatherings or as a sweet snack.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 spoon or cookie scoop
- 1 baking sheet
- 1 parchment paper
Ingredients
- 8 oz cream cheese, softened
- ½ cup pumpkin puree
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 ½ cups graham cracker crumbs
- ½ cup white chocolate chips optional, for coating
Instructions
- In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger. Use an electric mixer or whisk to blend everything together until it is smooth and creamy.
- Gradually add graham cracker crumbs to the mixture and mix until well combined. The mixture should be thick enough to mold into balls.
- Using a spoon or cookie scoop, portion out the mixture and roll it into balls, about 1 inch in diameter. Place each ball onto a baking sheet lined with parchment paper.
- If using white chocolate, melt it in a microwave-safe bowl or using a double boiler. Dip each pumpkin cheesecake ball into the melted white chocolate, allowing the excess to drip off. Place back onto the parchment-lined baking sheet.
- Once all the balls are done, refrigerate them for at least 1 hour to firm up before serving.
- Enjoy your no-bake pumpkin cheesecake balls as a sweet treat or dessert at your gatherings!
Notes
For added texture, consider rolling the cheesecake balls in crushed graham crackers or chopped nuts after forming them.
Store any leftovers in an airtight container in the refrigerator for up to a week.