Easy No Bake Pumpkin Cheesecake Balls Recipe
These Easy No Bake Pumpkin Cheesecake Balls are a delightful, bite-sized fall treat combining creamy pumpkin-flavored cheesecake with a crunchy graham cracker crumb base, dipped in smooth melted chocolate. Perfect for quick prep and no oven required, they offer a sweetly spiced flavor and make great party snacks or holiday desserts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no bake)
- Total Time: 2 hours (includes chilling)
- Yield: Approximately 24 cheesecake balls 1x
- Category: Dessert, Snack
- Method: No Bake, Mixing, Chilling, Dipping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cheesecake Mixture:
- 8 oz (225 g) cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of ground cloves (optional)
- 2 cups graham cracker crumbs
For Dipping:
- White chocolate or milk chocolate chips or candy melts (for dipping)
- Extra graham cracker crumbs or crushed nuts (for rolling, optional)
Instructions
- Prepare the Cheesecake Mixture: In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Use a hand mixer or whisk to mix until smooth and well combined.
- Spice It Up: Add ground cinnamon, nutmeg, ginger, and optional cloves to the mixture. Stir thoroughly until spices are evenly distributed.
- Add the Graham Cracker Crumbs: Gradually fold in the graham cracker crumbs. Mix until the mixture thickens enough to roll into balls. Add more crumbs if needed to achieve workable consistency.
- Shape the Balls: Using a tablespoon or cookie scoop, portion the mixture and roll into bite-sized balls. Place them on a baking sheet lined with parchment paper.
- Chill to Firm: Refrigerate the balls for at least 1 hour to firm up for easier dipping.
- Melt the Chocolate: In a microwave-safe bowl, melt chocolate chips or candy melts in 30-second intervals, stirring after each, until smooth and completely melted.
- Dip the Cheesecake Balls: Using a fork or dipping tool, carefully dip each chilled ball into the melted chocolate. Let excess drip off, then place back on the lined baking sheet.
- Add Optional Coating: Roll the chocolate-coated balls in extra graham cracker crumbs, crushed nuts, or sprinkles before the chocolate sets, if desired.
- Final Chill: Refrigerate the dipped balls for about 30 minutes until the chocolate is firm.
- Serve and Enjoy: Serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Adjust the amount of graham cracker crumbs to get the right rolling consistency.
- The optional ground cloves add a warm spice, but can be omitted for a milder flavor.
- Use either white or milk chocolate according to preference for dipping.
- Chilling times are important to ensure the balls hold their shape and the chocolate sets properly.
- Store leftovers chilled to maintain freshness and texture up to 5 days.
Nutrition
- Serving Size: 2 cheesecake balls (approx. 50g)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: pumpkin cheesecake balls, no bake dessert, pumpkin dessert, cheesecake bites, fall treats, easy dessert, chocolate dipped cheesecake
