No-Bake Pumpkin Pie Cheesecake Balls

Fall is the perfect time to indulge in everything pumpkin! These No-Bake Pumpkin Pie Cheesecake Balls combine the creamy goodness of cheesecake with the warm, spiced flavors of pumpkin pie. They’re bite-sized, easy to make, and perfect for sharing at any fall gathering. Whether you need a quick dessert for Thanksgiving, a Halloween party treat, or just something sweet to enjoy with your morning coffee, these pumpkin pie cheesecake balls will hit the spot.

Ingredients:

For the Pumpkin Cheesecake Balls:

• 1 cup cream cheese, softened
• 1/2 cup pumpkin puree (canned or homemade)
• 1 cup graham cracker crumbs
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
• 1/4 teaspoon ground cinnamon (optional, for an extra kick)
• 1/4 teaspoon salt
• 1 cup white chocolate chips (optional, for coating)
• 1 tablespoon coconut oil or vegetable oil (if using white chocolate)

For Rolling/Coating:

• Extra graham cracker crumbs
• Finely chopped nuts (pecans or walnuts)
• Cinnamon sugar mix
• Crushed gingersnap cookies (for an extra spicy flavor)

Preparation:

Step 1: Combine the Cream Cheese and Pumpkin Puree

• In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Then, add the pumpkin puree, mixing well to fully incorporate it with the cream cheese.

Step 2: Add the Dry Ingredients

• Stir in the graham cracker crumbs, powdered sugar, vanilla extract, pumpkin pie spice, ground cinnamon (if using), and salt. Continue mixing until everything is well combined and a thick dough forms.

Step 3: Chill the Dough

• Place the bowl in the refrigerator and chill the dough for at least 1 to 2 hours. This will make the dough firm and easier to roll into balls.

Step 4: Shape the Cheesecake Balls

• Once the dough is chilled and firm, use a spoon or cookie scoop to portion out the mixture. Roll each portion into small, bite-sized balls, about 1 inch in diameter. Place the balls on a lined baking sheet.

Step 5: Optional – Dip in White Chocolate

• If you’d like to coat your pumpkin cheesecake balls in white chocolate, melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Add a tablespoon of coconut oil or vegetable oil to thin out the chocolate for easier dipping.
• Dip each ball into the melted white chocolate, using a fork to roll them around and coat evenly. Place the coated balls back on the lined baking sheet and allow the chocolate to set in the fridge for about 10 minutes.

Step 6: Roll in Toppings

• For a variety of textures and flavors, roll the cheesecake balls in your choice of extra graham cracker crumbs, crushed gingersnaps, finely chopped nuts, or cinnamon sugar. Get creative and mix and match coatings for a fun assortment!

Step 7: Chill and Serve

• Once all the balls are coated, return them to the refrigerator and chill for another 30 minutes to let them set. Then, they’re ready to enjoy!

Variations:

• Chocolate Lovers’ Pumpkin Cheesecake Balls: Instead of white chocolate, dip the balls in melted dark or milk chocolate for a richer flavor. You can also drizzle them with chocolate for an extra indulgent touch.
• Spiced Gingersnap Coating: Crush gingersnap cookies into fine crumbs and roll the cheesecake balls in them for a zesty, spiced twist. The gingersnaps pair perfectly with the pumpkin spice!
• Nutty Pumpkin Balls: Add chopped pecans or walnuts into the dough for extra crunch and texture. You can also roll the balls in crushed nuts for added flavor.
• Vegan Pumpkin Cheesecake Balls: Use dairy-free cream cheese and dairy-free white chocolate chips to make a vegan version of this recipe. You can also swap the graham cracker crumbs for gluten-free ones to make these gluten-free and vegan-friendly.

Cooking Notes:

• Chilling is key: Don’t skip the chilling steps. Chilling the dough makes it easier to handle and helps the flavors meld together beautifully.
• Don’t overmix the dough: Once you add the dry ingredients, mix just until combined. Overmixing could result in a dough that’s too soft to work with.
• White chocolate alternatives: If you’re not a fan of white chocolate, you can use melted butterscotch chips or dark chocolate for coating.

Serving Suggestions:

• Perfect party treat: Serve these cheesecake balls as part of a dessert platter at your fall parties. Pair them with caramel apple slices, spiced cookies, and mini pies for a festive dessert table.
• After-dinner indulgence: Enjoy a couple of these pumpkin pie cheesecake balls after a cozy fall dinner. They’re just the right size to satisfy your sweet tooth without being too heavy.
• Gift them!: Pack them in cute boxes or tins and give them as fall-themed gifts to friends and family. They’ll love the thoughtful (and delicious) treat.

Tips:

• For an extra smooth coating: When dipping the balls in white chocolate, make sure the chocolate is warm and thinned out with oil for a smooth, even coating.
• Use a cookie scoop: To get uniform-sized cheesecake balls, use a small cookie scoop to portion out the dough before rolling them.
• Make ahead: These pumpkin cheesecake balls can be made a day or two in advance. Just store them in an airtight container in the fridge until you’re ready to serve them.

Prep Time:

15 minutes (plus chilling time)

Cooking Time:

0 minutes (no-bake)

Total Time:

1 hour 45 minutes (including chilling)

Nutritional Information (Per Ball):

• Calories: 120
• Protein: 2g
• Sodium: 55mg

FAQs:

Q: Can I freeze these Pumpkin Pie Cheesecake Balls?
A: Yes! These cheesecake balls freeze beautifully. Place them in a single layer on a baking sheet, freeze until firm, and then transfer to an airtight container. They’ll last up to 3 months. Just let them thaw in the fridge before serving.

Q: Can I use homemade pumpkin puree?
A: Absolutely! Homemade pumpkin puree works just as well as canned. Just make sure it’s not too watery—if needed, strain it through cheesecloth before using.

Q: What if my dough is too soft to roll into balls?
A: If the dough is too soft, try chilling it for an additional hour or adding more graham cracker crumbs until it firms up.

Q: Can I use other spices instead of pumpkin pie spice?
A: If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves. Adjust the amounts to your taste preference!

Conclusion:

These No-Bake Pumpkin Pie Cheesecake Balls are the ultimate fall dessert—creamy, spiced, and delightfully easy to make. Whether you’re hosting a party, giving them as gifts, or simply enjoying a few with a cup of coffee, they’re sure to become a seasonal favorite. With their melt-in-your-mouth texture and rich pumpkin flavor, it’s hard to stop at just one!

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