No-Bake Pumpkin Cheesecake Balls
Ah, pumpkin season! Isn’t it just the coziest time of year? I mean, who can resist the warm spices and comforting flavors that come with pumpkins? One of my all-time favorite treats to whip up during this season is these delightful No-Bake Pumpkin Cheesecake Balls. They’re as easy as pie (or rather, not pie!) and always a hit, making them perfect for family gatherings, potlucks, or just a sweet treat for yourself.
The first time I made these little bites of joy, it was an impromptu decision fueled by a half can of pumpkin puree left from making a pumpkin pie. I wanted something fun, easy, and delicious, and boy, did I hit the jackpot! These sweet little orbs of creamy, pumpkin-flavored goodness became the star of our Thanksgiving dessert table, which is saying something in a house filled with pie lovers. So, let’s dive in and make some magic happen in your kitchen!
What’s in No-Bake Pumpkin Cheesecake Balls?
– Cream Cheese (8 oz or 225g, softened): The magical base that gives these balls that creamy, decadent texture we all crave. Be sure it’s soft to blend easily! I like to use Philadelphia brand, but any good quality cream cheese will do.
– Pumpkin Puree (1/2 cup or 120ml): The star of the show! This brings all the fabulous pumpkin flavor and moisture. Canned pumpkin works wonderfully, but feel free to roast your own pumpkin if you’re feeling adventurous!
– Powdered Sugar (1/2 cup or 60g): A key ingredient for sweetness and a slightly fluffy texture. You can substitute it with coconut powdered sugar for a dairy-free option.
– Vanilla Extract (1 tsp): A splash of vanilla adds depth to the flavor. Always go for pure vanilla extract if you can—it makes a difference!
– Ground Cinnamon (1/2 tsp): The quintessential spice for anything pumpkin! It brings warmth and comfort like a hug in a dessert.
– Ground Nutmeg (1/4 tsp, optional): Just a hint of this nutty spice rounds off the pumpkin flavor beautifully.
– Graham Cracker Crumbs (1 cup or 90g, divided): These give the dessert that classic cheesecake crust flavor and texture. Crush those graham crackers unless you want an arm workout; I prefer to use Honey Maid brand for that perfect balance of sweet and crunchy.
– White Chocolate Chips (1 cup or 240ml, for coating): Sweet, creamy, and an essential part of the fun! I use Ghirardelli for a high-quality melt.
– Coconut Oil (1 tsp, or shortening, for smooth melting chocolate): This keeps the white chocolate silky smooth. You can use other fats, but coconut oil pairs so nicely here with the pumpkin.
Is No-Bake Pumpkin Cheesecake Balls Good for You?
Oh, the age-old question! These No-Bake Pumpkin Cheesecake Balls aren’t exactly a health food, but let’s chat about the pros and cons!
On the upside, this recipe includes pumpkin puree, which is rich in vitamins A and C, and provides a good dose of fiber—hello, healthy digestion! The cream cheese is a good source of calcium and protein, which is always a bonus. Plus, they’re surprisingly easy to make, which can alleviate the stress of holiday desserts!
On the flip side, these little bites do contain sugar (both from the powdered sugar and the white chocolate chips), so moderation is key. If you’re watching your sugar intake, you might consider sugar alternatives or making them smaller! But hey, a little treat never hurt anyone—just be mindful of how many you pop in your mouth during a Netflix binge!
Ingredients List
– Cream Cheese: 8 oz (225g), softened
– Pumpkin Puree: 1/2 cup (120ml)
– Powdered Sugar: 1/2 cup (60g)
– Vanilla Extract: 1 tsp
– Ground Cinnamon: 1/2 tsp
– Ground Nutmeg: 1/4 tsp (optional)
– Graham Cracker Crumbs: 1 cup (90g), divided
– White Chocolate Chips: 1 cup (240ml), for coating
– Coconut Oil: 1 tsp (or shortening, for smooth melting chocolate)
How to Make No-Bake Pumpkin Cheesecake Balls?
1. In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, and ground nutmeg. Mix until smooth and well combined. Channel your inner pastry chef and make that mixture creamy!
2. Gradually add in 3/4 cup of the graham cracker crumbs and mix until fully incorporated. You should have a thick, moldable mixture that you can roll into balls. It’s like playing with edible play-dough—super fun!
3. Using your hands, scoop out about a tablespoon of the mixture and roll it into a ball. Place the balls on a parchment-lined baking sheet. Repeat until all the mixture is used. Enjoy the little victories as each ball forms!
4. Freeze the pumpkin cheesecake balls for about 30 minutes or until firm. This is the perfect time to clean the kitchen or eat leftover pumpkin pie! (No judgment here).
5. While the balls are freezing, melt the white chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each until completely melted and smooth. The smell of melted white chocolate should be your motivation for this step—it’s heavenly!
6. Remove the balls from the freezer. Dip each ball into the melted white chocolate, allowing any excess to drip off before placing them back on the parchment-lined baking sheet. Look at you, making those little beauties shine!
7. Immediately sprinkle the remaining graham cracker crumbs on top of the chocolate coating while it is still wet. Don’t be shy—get those crumbs everywhere!
8. Once all the balls are coated, return them to the freezer for another 15-20 minutes to set the chocolate. It’s the final countdown!
Sweet Tips and Tricks!
– For a festive touch, feel free to add cinnamon or nutmeg to the chocolate drizzle after dipping. It’ll look gorgeous and add more flavor!
– You can also swap the white chocolate for dark or milk chocolate if that’s more your jam. Who said you can’t have fun with flavors?
– These Pumpkin Cheesecake Balls can be stored in an airtight container in the refrigerator for up to one week. Enjoy chilled, and I promise you they taste even better as time goes on!
Remember, cooking is all about experimenting, and these little bites are no exception. I can’t wait for you to try making these adorable dessert gems. Let me know how they turn out, and what your favorite variation is; sharing the joy of baking is the cherry on top of this pumpkin cheesecake ball! Happy creating!
