No-Bake Pumpkin Cheesecake Balls

If you’re looking for a fun, easy, and no-bake dessert to celebrate the fall season, these No-Bake Pumpkin Cheesecake Balls are the perfect treat. With the creamy richness of cream cheese and the warm spices of pumpkin pie spice, these bite-sized balls are coated in smooth white chocolate for an irresistible combination of flavors. Quick to make and even easier to enjoy, they’re an ideal dessert for parties, holidays, or whenever you’re craving something sweet with a pumpkin twist.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup pumpkin puree
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1 cup white chocolate chips
• 1 tsp coconut oil

Directions

1. Mix the Cheesecake Mixture: In a large bowl, combine the graham cracker crumbs, pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice, and vanilla extract. Stir until everything is well incorporated and smooth.
2. Shape the Balls: Roll the mixture into 1-inch balls using your hands, then place them onto a lined baking sheet.
3. Chill the Balls: Refrigerate the cheesecake balls for 30 minutes to firm them up.
4. Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips and coconut oil together. Heat in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted.
5. Coat the Balls: Dip each chilled cheesecake ball into the melted white chocolate, ensuring each one is evenly coated.
6. Chill Again: Place the chocolate-coated balls back on the baking sheet and refrigerate until the chocolate is set and firm.
7. Serve and Enjoy: Once the white chocolate has hardened, serve and enjoy your delicious No-Bake Pumpkin Cheesecake Balls!

Servings and Timing

• Servings: 12
• Prep Time: 20 minutes
• Cooking Time: 0 minutes
• Total Time: 50 minutes

Variations

1. Chocolate Coating Options: If you’re not a fan of white chocolate, you can substitute with milk or dark chocolate. You can also drizzle the chocolate on top of the cheesecake balls for a different look.
2. Add Nuts: For a little crunch, roll the pumpkin cheesecake balls in finely chopped pecans, walnuts, or almonds after dipping them in chocolate.
3. Pumpkin Spice: If you want to make the flavor even more intense, you can increase the amount of pumpkin pie spice or add a pinch of cinnamon or nutmeg.
4. Use Different Fillings: For a twist, try adding a teaspoon of maple syrup to the mixture for an extra layer of flavor.
5. Mini Cheesecake Bites: Instead of rolling them into balls, flatten the mixture into small discs to make bite-sized cheesecake snacks.

Storage and Reheating

• Storage: Store these No-Bake Pumpkin Cheesecake Balls in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months.
• Reheating: There’s no need to reheat these cheesecake balls. Simply enjoy them straight from the fridge or freezer!

10 FAQs

1. Can I use regular cream cheese instead of softened?
   Yes, make sure the cream cheese is softened to room temperature for easier mixing.
2. Do I need to bake these cheesecake balls?
   No, these are no-bake, so you don’t have to worry about the oven!
3. Can I use graham cracker crumbs from a box of crackers?
   Yes, simply crush them up into crumbs or use a food processor for the right texture.
4. What other spices can I use in place of pumpkin pie spice?
   You can make your own blend with cinnamon, nutmeg, and ginger, or just use cinnamon if you prefer.
5. Can I dip the balls in something other than white chocolate?
   Yes, feel free to use dark chocolate, milk chocolate, or even a flavored coating like caramel or toffee.
6. How can I make these dairy-free?
   You can substitute the cream cheese with a dairy-free cream cheese alternative and use a dairy-free white chocolate or dark chocolate.
7. How long do these keep in the fridge?
   These cheesecake balls will last in the fridge for about 1 week, stored in an airtight container.
8. Can I freeze them?
   Yes, these freeze well. Place them in an airtight container or freezer-safe bag and freeze for up to 2 months.
9. Can I make them in advance?
   Absolutely! In fact, these cheesecake balls are a great make-ahead dessert and only need time to chill in the refrigerator.
10. Do I need to use coconut oil for melting the chocolate?
    The coconut oil helps the chocolate melt smoothly and coat the balls easily, but you can skip it if you prefer.

Conclusion

No-Bake Pumpkin Cheesecake Balls are the perfect autumn treat, combining the creamy richness of cheesecake with the warm, comforting flavors of pumpkin spice. Easy to make, no baking required, and ready in under an hour, they’re the perfect dessert for busy days when you want to impress. Whether served at a fall party, as an after-dinner treat, or just as a sweet snack, these cheesecake balls are guaranteed to be a hit!

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