No Bake Pumpkin Cheesecake Balls
Craving a delicious and easy fall dessert? These no bake pumpkin cheesecake balls are the perfect solution, combining creamy cheesecake with warm pumpkin spice flavors. No baking required, making them ideal for busy schedules!
Equipment
- Electric mixer
- Large Bowl
- Medium Bowl
- Airtight Container
- Parchment Paper
- Baking Sheet
Ingredients
Cheesecake Filling
- 8 ounces Cream Cheese softened to room temperature
- 1 cup Pumpkin Puree 100% pure, not pie filling
- 1 ½ cups Powdered Sugar sifted
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
Graham Cracker Coating
- 1 ½ cups Graham Cracker Crumbs finely crushed
- 2 tablespoons Melted Butter
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (2-3 minutes).
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the bowl. Mix everything together until well combined. Scrape down the sides of the bowl to ensure even mixing.
- Pour the cheesecake mixture into an airtight container and refrigerate for at least 2 hours (or up to 4 hours or overnight) until firm.
- While the cheesecake mixture is chilling, prepare the graham cracker coating. In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix well until the crumbs are evenly moistened.
- Once the cheesecake mixture is sufficiently chilled, remove it from the refrigerator. Using a tablespoon or small cookie scoop, scoop out portions of the mixture. Gently roll each portion into a ball using your hands. Place each ball on a parchment-lined baking sheet. Work quickly to prevent the mixture from becoming too soft.
- Roll each cheesecake ball in the graham cracker crumb mixture, ensuring it is fully coated on all sides. Gently press the crumbs into the ball to help them adhere. Place the coated balls back on the parchment-lined baking sheet.
- Place the coated no bake pumpkin cheesecake balls back in the refrigerator for at least 30 minutes before serving to firm up.
Notes
Customize your cheesecake balls with different coatings like chopped nuts, white chocolate shavings, cinnamon sugar, crushed gingersnap cookies, or mini chocolate chips. Store in the refrigerator for up to 5 days or freeze for up to 2 months. Thaw in the refrigerator before serving.