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Easy No Bake Pumpkin Cheesecake Balls Recipe

Easy No Bake Pumpkin Cheesecake Balls Recipe
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5 from 3 reviews

These Easy No Bake Pumpkin Cheesecake Balls are a perfect fall treat that combines creamy pumpkin-flavored cheesecake with the crunch of graham crackers, dipped in rich chocolate. Ready in just about 2 hours, these bite-sized desserts are perfect for parties, holiday gatherings, or a cozy night in.

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

  1. 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.
  2. 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.
  3. 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 a bit too soft, add a little more graham cracker crumbs until you reach a workable consistency.
  4. Shape the Balls: Using a tablespoon or a cookie scoop, portion out the mixture and roll it into bite-sized balls. Place each ball onto a baking sheet lined with parchment paper.
  5. Chill to Firm: Once all the balls are rolled, refrigerate them for at least 1 hour to help them firm up for dipping.
  6. Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips or candy melts. Heat in 30-second intervals, stirring after each until completely smooth and melted. Be patient to avoid burning the chocolate.
  7. Dip the Cheesecake Balls: Using a fork or dipping tool, carefully dip each chilled cheesecake ball into the melted chocolate. Let any excess chocolate drip back into the bowl before placing them back on the lined baking sheet.
  8. Add Optional Coating: Roll the chocolate-coated balls in extra graham cracker crumbs, crushed nuts, or sprinkles before the chocolate sets, if desired.
  9. Final Chill: Refrigerate the chocolate-dipped balls for about 30 minutes or until the chocolate is firm, helping them stay intact when serving.
  10. Serve and Enjoy: Serve chilled and enjoy these delightful treats. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • You can prepare and roll the cheesecake balls up to 2 days ahead and refrigerate before dipping in chocolate.
  • For a dairy-free option, substitute cream cheese with a non-dairy cream cheese or cashew cream, softened for easy mixing.
  • Leftovers keep well refrigerated in an airtight container for up to 5 days.
  • You can freeze uncoated cheesecake balls for up to 3 months; thaw overnight in the refrigerator before coating.
  • Be careful when melting chocolate to prevent burning by heating in short intervals and stirring frequently.

Nutrition

Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, fall recipes, pumpkin treats, easy pumpkin dessert, no bake cheesecake bites, holiday desserts

Find it online: https://kitchenwithkai.com/easy-no-bake-pumpkin-cheesecake-balls-recipe/