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Easy No Bake Pumpkin Cheesecake Balls Recipe

Easy No Bake Pumpkin Cheesecake Balls Recipe
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★★★★★

5.2 from 10 reviews

These Easy No Bake Pumpkin Cheesecake Balls are a delightful and festive treat perfect for fall. Combining creamy pumpkin-flavored cheesecake with warm spices, dipped in rich chocolate and optionally rolled in graham cracker crumbs or nuts, these bite-sized desserts are simple to make and irresistibly delicious.

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, canned pumpkin puree, powdered sugar, and vanilla extract. Use a hand mixer or whisk to blend everything into a smooth, creamy consistency.
  2. Spice It Up: Add ground cinnamon, nutmeg, ginger, and optional cloves to the mixture. Stir thoroughly until all the spices are well incorporated.
  3. Add the Graham Cracker Crumbs: Gradually fold in the graham cracker crumbs, mixing until the mixture thickens enough to roll into balls. Add a bit more crumbs if needed.
  4. Shape the Balls: Using a tablespoon or cookie scoop, portion the mixture and roll into bite-sized balls. Place them on a parchment paper-lined baking sheet.
  5. Chill to Firm: Refrigerate the rolled balls for at least 1 hour to allow them to firm up for dipping.
  6. Melt the Chocolate: In a microwave-safe bowl, melt the chosen chocolate chips or candy melts in 30-second intervals, stirring each time until smooth and fully melted.
  7. Dip the Cheesecake Balls: Using a fork or dipping tool, dip each chilled ball into the melted chocolate, letting excess drip off before placing back on the lined baking sheet.
  8. Add Optional Coating: Before chocolate sets, roll the coated balls in extra graham cracker crumbs, crushed nuts, or sprinkles for added texture and flavor.
  9. Final Chill: Refrigerate the dipped cheesecake balls for about 30 minutes until the chocolate hardens completely.
  10. Serve and Enjoy: Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Ensure cream cheese is softened to room temperature for easy mixing.
  • Use canned pumpkin puree, not pumpkin pie filling, for best flavor.
  • Customize spices based on your preference or omit cloves if desired.
  • You can use either white or milk chocolate for dipping depending on your taste.
  • Rolling in nuts or graham cracker crumbs adds extra crunch but is optional.
  • Can be made a day ahead to allow flavors to meld and save time.
  • Store in an airtight container in the fridge to keep fresh for up to 5 days.
  • These treats are best served chilled for optimal texture and taste.

Nutrition

Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, fall treats, easy cheesecake bites, pumpkin spice snack, chocolate dipped pumpkin balls

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