Description

These No Bake Pumpkin Cheesecake Balls are a delightful, creamy fall-inspired treat perfect for parties and holiday gatherings. Made with pumpkin puree, cream cheese, and warm spices, they are coated with melted white chocolate and topped with crunchy pecans or graham cracker crumbs. Easy to prepare with no baking required, these bite-sized cheesecake balls are both festive and delicious.

Ingredients

Scale

Main Ingredients

1 cup cream cheese, softened
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup graham cracker crumbs

Coating and Toppings

1/2 cup white chocolate, melted
1/4 cup crushed pecans or graham cracker crumbs
Optional: sprinkles, cinnamon sugar, or toasted coconut

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Instructions

Whip the Cream Cheese: Using a hand mixer, whip the softened cream cheese in a medium mixing bowl until smooth and creamy, ensuring there are no lumps.
Mix in Pumpkin and Spices: Blend in the pumpkin puree, vanilla extract, powdered sugar, ground cinnamon, nutmeg, and ginger. Mix thoroughly until all ingredients are fully integrated and smooth.
Incorporate Graham Cracker Crumbs: Gradually fold the graham cracker crumbs into the mixture until a thick dough forms, holding together well for shaping.
Chill the Mixture: Cover the bowl securely with plastic wrap and refrigerate for 60 to 120 minutes, or until the mixture is firm enough to shape into balls.
Shape the Cheesecake Balls: Using a spoon or cookie scoop, portion out the chilled mixture and roll into uniform, bite-sized balls. Place them onto a baking sheet lined with parchment paper.
Coat with White Chocolate and Toppings: Dip each ball into the melted white chocolate until fully coated. Immediately roll or sprinkle with crushed pecans, graham cracker crumbs, or your choice of sprinkles, cinnamon sugar, or toasted coconut. Arrange back on the parchment-lined sheet.
Refrigerate to Set: Place the coated balls in the refrigerator until the white chocolate coating is firm. Once set, transfer to a serving platter and serve chilled. Store leftovers in an airtight container in the refrigerator for up to five days.

Notes

Use full-fat cream cheese for the best texture and flavor.
Ensure the cream cheese is softened to make mixing easier.
For a more intense pumpkin flavor, add an extra 1/4 cup pumpkin puree.
Feel free to substitute white chocolate with dark or milk chocolate according to preference.
These cheesecake balls should be served chilled for optimal taste and texture.
Store leftovers in the fridge and consume within 5 days for freshness.