These No Bake Pumpkin Cheesecake Balls are a fun treat! They’re creamy, sweet, and full of pumpkin spice flavor, making them perfect for fall gatherings or just a cozy night in.
Rolling them into little bites is super easy, and they disappear fast! I love serving them with a sprinkle of crushed graham crackers on top. It’s like autumn in every bite! 🍂
Key Ingredients & Substitutions
Cream Cheese: This is the base that gives the cheesecake its creamy texture. Make sure it’s softened for easy mixing. If you’re dairy-free, try a vegan cream cheese alternative; just check that it’s firm enough to hold its shape.
Pumpkin Puree: Use canned pumpkin puree for convenience, and avoid pumpkin pie filling, which has added sugars and spices. In a pinch, sweet potato puree can be a great substitute for a similar flavor.
Powdered Sugar: This adds sweetness without the graininess of granulated sugar. If you’re looking for a healthier option, you can use coconut sugar, but your balls may not be as smooth in texture.
Graham Cracker Crumbs: These give your cheesecake balls structure and a classic flavor. If you want a gluten-free option, use gluten-free graham crackers or crushed almonds for a nutty twist!
White Chocolate/Candy Melts: This drizzling adds sweetness and a pretty touch. If you’re not a fan of white chocolate, you can substitute with dark chocolate or even use yogurt for a tangy topping.
How Do I Get The Perfect Texture When Mixing Ingredients?
For a smooth and creamy texture, the key step is properly mixing the cream cheese. Here’s how to do it:
- Make sure the cream cheese is at room temperature; this helps it blend easily.
- Use an electric mixer or a sturdy whisk to avoid lumps.
- Mix on low initially to incorporate the pumpkin and sugar gently, then increase speed for a fluffy consistency.
Once you add the graham cracker crumbs, mix just until combined to keep the texture light. Burning out too much air can lead to dense balls. Remember to chill them well to firm up before serving!
No Bake Pumpkin Cheesecake Balls
Ingredients You’ll Need:
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
For the Coating:
- 2 cups graham cracker crumbs
- White chocolate or vanilla candy melts (for drizzling)
- Caramel sauce (for drizzling)
- Chopped nuts (pecans or walnuts) for garnish
Time Needed:
This recipe requires about 15 minutes of prep time, plus at least 1 hour for chilling. That gives you time to tidy up the kitchen while your pumpkin cheesecake balls firm up nicely in the fridge!
Step-by-Step Instructions:
1. Mix The Cream Cheese Filling:
In a large mixing bowl, use a hand mixer or a whisk to beat the softened cream cheese until it’s nice and smooth. Adding a little air here will make it fluffy!
2. Combine The Ingredients:
Add in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Blend everything together until you have a smooth and creamy mixture—this is where the flavors come together!
3. Add The Graham Cracker Crumbs:
Now, gradually stir in the graham cracker crumbs. Mix just until the dough holds together and you can roll it into balls. You want it to be firm enough to shape but not dry.
4. Shape The Balls:
Use your hands to roll the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper. This keeps them from sticking.
5. Chill Out:
Put the baking sheet in the refrigerator and chill the balls for at least 1 hour. This helps them firm up, making them easier to coat.
6. Prepare The Drizzle:
Once chilled, melt the white chocolate or vanilla candy melts according to the package instructions. Be careful not to overheat; you want it smooth and pourable!
7. Drizzle With Chocolate and Caramel:
Use a spoon or a piping bag to drizzle the melted chocolate over each cheesecake ball. Then, do the same with the caramel sauce. This makes them extra delicious!
8. Finish With Nuts:
While the drizzles are still wet, sprinkle some chopped nuts on top for an added crunch and flavor boost.
9. Set In The Fridge:
Return the cheesecake balls to the refrigerator for about 15 minutes, or until the drizzle has set. This gives you that delightful presentation!
10. Enjoy!
Once they’re set, they’re ready to serve! Enjoy your creamy, spiced No Bake Pumpkin Cheesecake Balls chilled. They won’t last long!
Can I Use Low-Fat Cream Cheese in This Recipe?
Yes, you can substitute low-fat cream cheese for regular cream cheese! Just keep in mind that the texture might be slightly different—less creamy but still delicious.
How Do I Store Leftover Cheesecake Balls?
Store any leftovers in an airtight container in the fridge for up to 4 days. To keep them fresh, place parchment paper between layers to prevent sticking.
Can I Freeze These Pumpkin Cheesecake Balls?
Absolutely! Freeze the uncoated balls on a baking sheet until solid, then transfer them to a freezer bag. They’ll keep for up to 2 months. Just thaw in the fridge before drizzling with chocolate and caramel!
What Can I Use Instead of Graham Cracker Crumbs?
If you don’t have graham cracker crumbs, you can use crushed vanilla wafer cookies, digestive biscuits, or even ground nuts for a gluten-free option. Just make sure they’re finely crushed to hold the mixture together!
