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Irresistible no-bake pumpkin cheesecake balls are displayed, showcasing their creamy texture and pumpkin spice coating, perfect for a fall dessert.
Lady Maria

Pumpkin Cheesecake Balls: Heavenly No-Bake Treat

These Irresistible No-Bake Pumpkin Cheesecake Balls are the perfect bite-sized treat for any fall gathering. Combining the creamy richness of cheesecake with the warm, comforting flavors of pumpkin spice, these poppable gems are incredibly easy to make and always a crowd-pleaser.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1 ½ cups powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 ½ cups graham crackers, finely crushed
  • Optional coatings: Chopped nuts, sprinkles, cocoa powder, cinnamon sugar

Equipment

  • Large bowl
  • electric mixer
  • measuring cups and spoons
  • Plastic wrap
  • Small cookie scoop or spoon
  • baking sheet
  • parchment paper
  • Airtight container

Method
 

  1. Soften the Cream Cheese: Make sure your cream cheese is completely softened to room temperature.
  2. Combine Ingredients: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. About 1 minute on medium speed should do it.
  3. Add Pumpkin Puree: Add the pumpkin puree to the cream cheese and beat until well combined. The mixture should be a beautiful, even orange color.
  4. Incorporate Sweeteners and Spices: Gradually add the powdered sugar, pumpkin pie spice, and vanilla extract to the mixture. Beat until everything is smooth and fully incorporated. Make sure you scrape down the sides of the bowl to ensure everything is evenly mixed.
  5. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This is a crucial step! Chilling allows the mixture to firm up, making it easier to roll into balls.
  6. Prepare Your Coatings: While the mixture is chilling, prepare your coatings. Crush the graham crackers finely, and gather any other toppings you'd like to use.
  7. Roll into Balls: Once the mixture is chilled, use a small cookie scoop or spoon to scoop out portions of the cheesecake mixture. Roll each portion into a ball using your hands. If the mixture is sticking to your hands, try lightly dusting them with powdered sugar.
  8. Coat the Balls: Roll each ball in your desired coating. Make sure to coat them evenly for the best presentation and flavor.
  9. Chill Again (Optional): For best results, chill the coated balls for another 30 minutes before serving. This will help them firm up even more and prevent them from getting too soft.
  10. Serve & Enjoy! Arrange the Pumpkin Cheesecake Balls on a platter and serve.

Notes

For best results, ensure the cream cheese is fully softened to avoid lumps. Don't overmix the filling. Chill the mixture thoroughly for easy rolling. Get creative with coatings – consider crushed gingersnaps, chopped pecans, or a drizzle of melted chocolate. These can be made 1-2 days in advance and stored in the refrigerator. For longer storage, freeze the balls before coating, then thaw and coat before serving to prevent sogginess.