No Bake Pumpkin Cheesecake Balls
Delightful bite-sized treats combining the rich flavors of pumpkin pie and creamy cheesecake, coated in chocolate and rolled in graham cracker crumbs, perfect for autumn gatherings.
Ingredients
For the Cheesecake Filling
- 225 g cream cheese, softened Main ingredient for a creamy texture.
- 250 g canned pumpkin puree Ensure it’s 100% pumpkin with no additives.
- 125 g powdered sugar Adds sweetness.
- 1 tsp vanilla extract Enhances the overall flavor.
- 1 tsp ground cinnamon Classic fall spice.
- 0.5 tsp ground nutmeg Provides a hint of nutty flavor.
- 0.25 tsp ground ginger Adds a little zing.
- 1 pinch ground cloves Optional, enhances spiced flavor.
For Rolling and Coating
- 2 cups graham cracker crumbs Essential for the base.
- to taste white chocolate, milk chocolate chips, or candy melts Provides a sweet coating.
- to taste extra graham cracker crumbs or crushed nuts Optional for added texture.
Instructions
Preparation
- Start with all ingredients at room temperature.
- In a large mixing bowl, combine cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Beat until smooth.
- Add ground cinnamon, nutmeg, ginger, and optional cloves. Stir well.
- Fold in the graham cracker crumbs until the mixture is thick enough to roll into balls.
- Portion out the mixture using a tablespoon or cookie scoop, roll into balls and place on a lined baking sheet.
- Refrigerate rolled balls for at least 1 hour.
Coating
- Melt chocolate or candy melts in a microwave-safe bowl until smooth.
- Dip each chilled cheesecake ball into the melted chocolate and allow excess to drip off.
- Roll in additional graham cracker crumbs or nuts if desired.
- Refrigerate the coated balls for about 30 minutes until chocolate firms up.
Notes
These cheesecake balls can be made ahead of time and stored for up to 5 days in an airtight container. They also freeze well for up to 3 months.