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No-Bake Pumpkin Cheesecake Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 20 reviews
  • Author: Bara
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes + chilling time (30 minutes to 2 hours recommended)
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These No-Bake Pumpkin Cheesecake Balls are creamy, spiced treats perfect for fall or anytime you want a simple, delicious dessert. Made with softened cream cheese, pumpkin purée, warm spices, and rolled in graham cracker crumbs, these bite-sized cheesecake balls require no baking and come together in just minutes. They make an ideal party appetizer or a sweet snack to enjoy chilled.

Ingredients

Cheesecake Mixture

  • 8 oz full-fat cream cheese (block), softened to room temperature
  • 1/3 cup canned pumpkin purée
  • ½ cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 3/4 tsp ground cinnamon (or replace all spices with 1.75 tsp pumpkin pie spice)
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp kosher salt
  • 1 cup graham cracker crumbs (regular or gluten-free)

Coating

  • 1/2 cup graham cracker crumbs (for rolling)

Instructions

  1. Cream the cream cheese: In a medium mixing bowl, use a hand mixer or stand mixer with the paddle attachment on medium speed to beat the softened cream cheese for 1-2 minutes until smooth, scraping down the sides once or twice to remove all clumps. If you don't have a mixer, use a silicone spatula to smash and smooth the cream cheese against the side of the bowl.
  2. Mix in pumpkin and spices: Gently fold in the sifted powdered sugar, canned pumpkin purée, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and kosher salt. Then beat again on medium speed until the mixture is completely smooth. Alternatively, mix and mash with a spatula until smooth.
  3. Add graham cracker crumbs: Fold in 1 cup of graham cracker crumbs using a silicone spatula until fully incorporated and the mixture is smooth. Cover the bowl and chill in the freezer for 30 minutes or in the refrigerator for 2 hours. You can also chill for up to 4 days before forming the balls.
  4. Shape the cheesecake balls: Using a medium cookie scoop (about 2 tablespoons), scoop out portions of the cheesecake mixture. Use your hands to roll each scoop into a smooth ball. Your hands may get sticky from the warmth, which helps the crumbs cling better.
  5. Coat and serve: Roll each cheesecake ball in the remaining 1/2 cup of graham cracker crumbs or sugar to coat. Serve immediately or chill in the refrigerator for up to 12 hours before serving for a firmer texture.

Notes

  • If using organic canned pumpkin, ensure it is plain pumpkin purée and not pumpkin pie filling which contains added sugars and spices.
  • For a gluten-free version, use gluten-free graham cracker crumbs.
  • You can substitute the spices with 1.75 teaspoons of pumpkin pie spice for convenience.
  • The cheesecake balls can be stored covered in the refrigerator for up to 12 hours or frozen for longer storage.
  • Allow cream cheese to soften to room temperature for easier mixing and smoother texture.

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