Easy No-Bake Pumpkin Cheesecake Balls Recipe
These Easy No-Bake Pumpkin Cheesecake Balls are a creamy, delicious fall-inspired treat that combines smooth pumpkin-flavored cheesecake with a crunchy nut coating and a sweet white chocolate drizzle. Perfect for holiday parties, snacks, or dessert, these bite-sized delights require no baking and can be prepared quickly with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Filling
- 8 oz (225g) cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Coating
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips, melted
- 1/4 cup crushed pecans or walnuts (for coating)
Instructions
- Mix the Filling: In a large bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, nutmeg, and ginger. Beat with an electric mixer until smooth and creamy.
- Chill the Mixture: Cover the mixture and refrigerate for about 30 minutes to allow it to firm up.
- Form the Balls: Once chilled, scoop out tablespoon-sized portions of the pumpkin mixture and roll them into balls. Place the balls on a parchment-lined baking sheet.
- Coat the Cheesecake Balls: Dip each ball into the melted white chocolate, then roll them in crushed pecans or walnuts to coat. Return them to the baking sheet.
- Chill Again: Refrigerate the coated pumpkin cheesecake balls for at least 1 hour, or until set.
- Serve: Enjoy your no-bake pumpkin cheesecake balls as a delightful treat for any occasion!
Notes
- For best results, use full-fat cream cheese for a creamy texture.
- You can substitute crushed almonds or hazelnuts for the pecans or walnuts if preferred.
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- Allow the balls to sit at room temperature for 5-10 minutes before serving for softer flavor.
- To make the recipe vegan, substitute cream cheese with a vegan cream cheese alternative and use dairy-free white chocolate chips.
Nutrition
- Serving Size: 2 balls (about 40g)
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin cheesecake balls,no-bake pumpkin dessert,fall desserts,holiday treats,pumpkin recipes,cheesecake bites
