No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls are a delightful treat that combines the creamy texture of cheesecake with the warm flavors of pumpkin and spice. These bite-sized desserts are perfect for fall gatherings, holiday parties, or just a sweet snack when you’re craving something seasonal. The smooth, pumpkin-flavored cheesecake filling is coated in a rich white chocolate shell, making these little bites of heaven a fun and easy dessert.

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 the cream cheese, pumpkin puree, pumpkin pie spice, and powdered sugar. Mix until smooth and well incorporated.
2. Stir in the graham cracker crumbs until fully combined with the pumpkin mixture.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
4. Chill the cheesecake balls in the freezer for 20 minutes to firm up.
5. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring in between until the mixture is smooth and completely melted.
6. Dip each cheesecake ball into the melted white chocolate, coating them evenly.
7. Place the coated cheesecake balls back on the baking sheet and return them to the freezer until the white chocolate is 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: If you prefer, you can dip the cheesecake balls in milk or dark chocolate instead of white chocolate for a different flavor.
• Add-ins: Consider adding crushed nuts, like pecans or walnuts, to the graham cracker crumbs for a crunchy texture.
• Spice Variations: Adjust the amount of pumpkin pie spice based on your preference, or try adding a bit of cinnamon, nutmeg, or cloves for a more intense spice profile.
• Mini Cheesecake Bites: Instead of rolling them into balls, you can press the mixture into mini muffin tins and coat with chocolate for a cheesecake bite alternative.

Storage/Reheating

• Storage: Store the cheesecake balls in an airtight container in the refrigerator for up to 1 week, or keep them in the freezer for up to 3 months.
• Reheating: These cheesecake balls don’t require reheating. Simply thaw them in the refrigerator for a few hours if frozen and enjoy.

10 FAQs

1. Can I use a different type of cheese? Cream cheese is best for this recipe, but you could try mascarpone cheese for a slightly different flavor and texture.
2. Can I use a different kind of chocolate? Yes, you can use milk or dark chocolate chips instead of white chocolate for a different taste.
3. Do I need to use coconut oil in the chocolate coating? Coconut oil helps the chocolate melt smoothly and set properly. If you prefer, you can omit it, but the texture may be slightly different.
4. Can I make these in advance? Yes, you can make these cheesecake balls a day or two ahead of time. Store them in the fridge until you’re ready to serve.
5. What can I substitute for pumpkin puree? If you don’t have pumpkin puree, you could use mashed sweet potatoes or squash puree as a substitute.
6. Can I make these without graham cracker crumbs? Yes, you can replace graham cracker crumbs with crushed vanilla wafers or even crushed shortbread cookies.
7. How can I make these less sweet? Reduce the amount of powdered sugar to your liking. You can also use a sugar substitute, like Stevia, if preferred.
8. How can I prevent the chocolate coating from cracking? Make sure the cheesecake balls are chilled thoroughly before dipping in chocolate to prevent the coating from cracking.
9. Can I use homemade pumpkin puree? Yes, homemade pumpkin puree will work perfectly in this recipe. Just be sure it’s smooth and not too watery.
10. Can I freeze these pumpkin cheesecake balls? Yes, these cheesecake balls freeze well. Place them in an airtight container and freeze for up to 3 months. Thaw them in the fridge before serving.

Conclusion

No Bake Pumpkin Cheesecake Balls are the perfect fall dessert—easy to make, deliciously creamy, and packed with the flavors of pumpkin and spice. With a smooth cheesecake filling and a decadent white chocolate coating, these little bites are a festive treat for any occasion. Whether you’re hosting a holiday party or looking for a fun snack, these cheesecake balls will surely be a hit with family and friends!

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