No Bake Pumpkin Cheesecake Balls

These No Bake Pumpkin Cheesecake Balls are the perfect autumn treat. With the creamy, tangy flavor of cheesecake paired with the warm spices of pumpkin pie, they’re a delightful snack or dessert. Coated in white chocolate, these bite-sized delights are easy to make and a sure crowd-pleaser!

Ingredients

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

Directions

1. In a mixing bowl, combine cream cheese, pumpkin puree, pumpkin pie spice, and powdered sugar. Mix until smooth.
2. Stir in graham cracker crumbs until well combined.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
4. Chill in the freezer for 20 minutes.
5. In a microwave-safe bowl, melt white chocolate chips and coconut oil in 30-second intervals, stirring in between until smooth.
6. Dip each cheesecake ball into the melted white chocolate, coating evenly.
7. Place back on the baking sheet and chill until set.
8. Serve and enjoy!

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cooking Time: 0 minutes
• Total Time: 35 minutes

Variations

• Chocolate Coating: You can also dip the cheesecake balls in milk or dark chocolate for a different flavor.
• Nutty Crunch: Add finely chopped nuts like pecans or walnuts to the graham cracker mixture for extra texture.
• Spices: Adjust the spices according to your taste by adding cinnamon or nutmeg for a stronger flavor.
• Dipped in Caramel: For a rich twist, drizzle melted caramel over the white chocolate coating.

Storage/Reheating

• Storage: Keep the cheesecake balls in an airtight container in the refrigerator for up to 1 week.
• Freezing: You can freeze these cheesecake balls for up to 3 months. Just place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag.
• Reheating: These balls don’t require reheating, as they are best served cold.

10 FAQs

1. Can I use regular cream cheese instead of softened cream cheese? Yes, you can use regular cream cheese, but make sure it’s softened so it mixes easily.
2. What can I substitute for coconut oil? You can use vegetable oil or any neutral-flavored oil instead of coconut oil.
3. Can I use store-bought graham cracker crumbs? Yes, pre-made graham cracker crumbs are perfectly fine for convenience.
4. How can I make these balls less sweet? You can reduce the amount of powdered sugar or leave it out entirely if you prefer a less sweet treat.
5. Can I use a different type of chocolate? Yes, you can substitute white chocolate with dark or milk chocolate for a different taste.
6. Are these gluten-free? Yes, as long as you use gluten-free graham cracker crumbs, these are gluten-free.
7. How do I know when the white chocolate is melted properly? Stir the white chocolate every 30 seconds in the microwave until it’s smooth and fully melted.
8. Can I add other flavors to the pumpkin mixture? Yes, feel free to experiment by adding vanilla extract, maple syrup, or even a splash of rum for different flavor variations.
9. Can I make these ahead of time? Yes, these can be made in advance and stored in the fridge for a few days or frozen for longer storage.
10. What’s the best way to serve these? Serve them chilled as a sweet treat after dinner, at a party, or as a holiday snack.

Conclusion

No Bake Pumpkin Cheesecake Balls are an easy, festive, and indulgent dessert that brings the flavors of fall into a simple, bite-sized treat. With the creamy pumpkin cheesecake filling and the sweetness of white chocolate, these no-bake balls are the perfect way to enjoy the season. Whether for a holiday gathering or a weeknight snack, they’re sure to be a hit!

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