Why You’ll Love No Bake Pumpkin Cheesecake Balls Recipe

This no-bake dessert is incredibly convenient, requiring minimal effort while delivering maximum flavor. The blend of cream cheese and pumpkin creates a smooth, velvety texture, while the graham cracker crust adds a satisfying crunch. Perfect for fall parties, these pumpkin cheesecake balls offer a portable and festive treat.

Ingredients

8 oz cream cheese, softened
1 cup pumpkin puree
1 cup powdered sugar
1 tsp pumpkin spice
1 tsp vanilla extract
1 ½ cups crushed graham crackers
Optional toppings: melted chocolate, chopped nuts, coconut flakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract, mixing until well combined.
Stir in crushed graham crackers until the mixture thickens.
Chill the mixture for 1-2 hours, then form into 1-inch balls.
Optional: Roll balls in melted chocolate, chopped nuts, or coconut flakes.
Refrigerate for another 30 minutes before serving.

Servings and Timing

Servings: 12-16
Total Time: 3-4 hours (including chilling time)

Variations

Try rolling in crushed gingersnap cookies for a spicier twist.
Add a chocolate drizzle on top for extra sweetness.
Use coconut flakes for a tropical twist.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
You can freeze them for up to 1 month; thaw in the fridge before serving.

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used, but make sure it’s pureed and not too watery.

2. Can I skip the graham crackers?

Yes, you can use crushed cookies or a gluten-free alternative.

3. How long can I refrigerate them before serving?

You can refrigerate them up to 4 days in advance.

4. Can I use a sugar substitute?

Yes, you can use a sugar substitute like stevia or monk fruit.

5. Can I add a different spice?

Yes, cinnamon or nutmeg can be substituted for pumpkin spice.

6. How do I make these dairy-free?

Use dairy-free cream cheese and a non-dairy whipped topping.

7. Can I freeze these?

Yes, freeze them in a single layer and transfer to a container for up to 1 month.

8. Can I serve them warm?

These are best served cold but can be kept at room temperature for a short time.

9. Can I use a different nut for coating?

Yes, almonds or pecans work well.

10. Can I make these without vanilla extract?

Yes, the vanilla can be omitted or replaced with a splash of almond extract.

Conclusion

No Bake Pumpkin Cheesecake Balls are a delightful treat for the fall season. With minimal prep and a smooth, flavorful filling, they’re perfect for any gathering. Easy to make and customizable with different coatings, they’ll become a go-to dessert for all your fall occasions.

No Bake Pumpkin Cheesecake Balls

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These No Bake Pumpkin Cheesecake Balls are a delicious, bite-sized treat combining creamy cheesecake with pumpkin and warm spices, perfect for fall. With no baking required, they’re an easy and convenient dessert for any occasion, from casual gatherings to Thanksgiving.