Easy No Bake Pumpkin Cheesecake Balls Recipe
Let’s Talk Pumpkin Cheesecake Balls—Why I Keep Rolling These Out
Alright, friend. Pull up a chair. I can’t even count the number of fall gatherings where I’ve panicked last minute (classic me) about what dessert to bring, only to end up making these Easy No Bake Pumpkin Cheesecake Balls. They’re like little edible hugs. Plus, you don’t have to turn the oven on! My sister jokes that I’ll eventually turn orange from making too many pumpkin treats, but hey—there are worse fates. For real, when you wanna look like you did something fancy but it’s just a bit of mixing, rolling, and sneaking a few off the tray…this is it.
Why I Keep Making These (and Maybe You Will Too)
I make this when I remember five minutes before company is coming (please tell me that’s not just me). My family goes absolutely bonkers for them—like, hide-them-in-the-fridge-back bonkers. They’re sweet, creamy, but not too heavy, and actually, I think they taste better chilled overnight (though honestly, they’re rarely left alone that long in our house). Also, I’ve done this with and without the chocolate drizzle; sometimes it’s more effort than I’m up for. But some things are too good to gatekeep, ya know?
Here’s What You Need—for Real
- 1 package (about 8 oz) cream cheese, softened (sometimes I swap in Neufchâtel if I want to pretend I’m eating light—nobody notices…or they’re just being polite)
- 3/4 cup pumpkin puree (I use canned Libby’s, but my grandma swears by her own; either way works as long as it’s not pumpkin pie filling—learned that the hard way!)
- 1 cup graham cracker crumbs (store brand is fine, but if you wanna go wild, try Biscoff cookies instead—one time I did both, was kinda brilliant, not gonna lie)
- 1/2 cup powdered sugar (sometimes I up it to 3/4 cup if my sweet tooth is loud that day)
- 2 tsp pumpkin pie spice (or a mix—I’ve used cinnamon and nutmeg in a pinch, nobody noticed)
- 1/2 tsp vanilla extract
- Pinch of salt (don’t skip this, seriously—it does something magic, even if it sounds weird in dessert)
- Optional: Melted white or dark chocolate for dipping/drizzling, crushed pecans, or festive sprinkles (I once rolled them in cocoa powder—kinda messy, but tasty)
How to Actually Make These—It’s Not Rocket Science
- In a big mixing bowl, toss in your cream cheese and pumpkin puree. I use a hand mixer, but a trusty wooden spoon is fine if you’ve got some muscle. Mix ’em until they’re all friendly and smooth-ish. There’s a point where it looks a little…sloppy? That’s normal.
- Add in the graham cracker crumbs, powdered sugar, pumpkin spice, vanilla, and salt. Mix again. It gets thick, and honestly, this is where I do my first taste test. Quality control.
- Cover the bowl (cling film, a plate—whatever) and chill for 20 minutes or so. Sometimes I don’t wait the full time. Just makes rolling easier so you don’t end up with hands full of goo. You do you.
- Now, grab about a tablespoon of the chilled goo and roll it into a ball. Should make about 18-22, depending on how generous you are (mine never match up in size and nobody’s ever complained).
- If you’re feeling fancy, dip or drizzle with melted chocolate and maybe some chopped nuts or sprinkles. Or don’t—sometimes I’m too impatient for this step.
- Pop them back in the fridge for 1-2 hours (or, if you’re impatient, just enough to set).
Things I Learned the Hard Way
- I used to skip chilling the mix and wondered why the balls came out looking like sad blobs. Even 10 minutes helps.
- Using pumpkin pie filling instead of puree makes these very weird—trust me, it’s way too sweet and goopy.
- If you don’t have graham crackers, Maria cookies work in a pinch, or even vanilla wafers—though the flavor changes a bit.
Experiments Worth Trying (and One Not So Much)
- Tried adding mini chocolate chips inside one batch—what a win.
- I rolled them in toasted coconut once. Tasty but a bit annoying—coconut stuck everywhere, including my hair (don’t ask).
- Mixing in a tiny bit of bourbon sounded clever. Um, they were too runny and tasted odd. Wouldn’t do it again.
Got No Mixer? No Problem
If you don’t have a hand mixer, get in there with a sturdy spoon and some elbow grease. Actually, sometimes I just mash stuff with a potato masher—works fine. Or heck, use clean hands if all else fails (I mean, we’re rolling with them anyway, right?).
How to Store ‘Em (If There’s Any Left)
Just toss them in an airtight container and keep them in the fridge. They’re best chilled. Supposedly last 3-4 days, but honestly, in my house it never lasts more than a day! Freezer works too—though the texture gets a tad softer after thawing.
How We Serve These—And Other Ideas
I like piling them onto a big plate and pretending I’ve spent hours on them (I absolutely have not). Sometimes we dust a little extra cinnamon on top or stick them on toothpicks for parties. During Thanksgiving, my mom insists on putting them in tiny paper cups—”for presentation,” she says.
Hard-Earned Pro Tips (I Did These Wrong at Least Once)
- Let the mixture chill a bit unless you enjoy sticky fingers for hours. I rushed and then had to wash pumpkin goo off light switches.
- Don’t skip the salt. I promise it makes a difference—even if it sounds weird, it brings all the flavors out (or so I’ve read here at Serious Eats).
- If drizzling chocolate, don’t microwave it to death. Low and slow. You can use this super helpful guide at Sally’s Baking Addiction if you’re new to it.
Cook’s Questions (Yes, I Get These All the Time)
- Q: Can I make these vegan? Oh, for sure! Just sub in vegan cream cheese and plant-based cookies—the flavor shifts a bit, but pretty good. I used Tofutti once, turned out just fine.
- Q: Mine turned out too soft—what’s the fix? It happens! Add more crumbs, chill longer, or actually, sometimes I cheated and tossed them in the freezer for 15 min. Worked like magic.
- Q: How small should the balls be? Up to you. I make them bite-sized, like an overzealous marble. Though sometimes I’m lazy and make giant ones. No rules here.
- Q: Can I use fresh pumpkin? Sure, but honestly it’s way more trouble than it’s worth. Just use canned, unless you’re up for roasting, pureeing, and draining (which I almost never am).
Anyway, if you give these a try, let me know how your crew likes them—or what you experimented with! And don’t stress if you get distracted mid-recipe…it still comes together sweet as can be (sometimes with a surprise sprinkle catastrophe, but that’s half the fun, right?).
Ingredients
- 8 oz (225g) cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 cup graham cracker crumbs
- 1 cup powdered sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips (for coating)
- 1/4 cup crushed graham crackers (for garnish)
Instructions
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1In a mixing bowl, beat together cream cheese, pumpkin puree, and vanilla extract until smooth and creamy.
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2Add powdered sugar, graham cracker crumbs, and pumpkin pie spice. Mix until well combined and a thick dough forms.
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3Chill the mixture in the refrigerator for about 15 minutes to firm up.
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4Scoop about 1 tablespoon of the mixture and roll into balls. Place on a parchment lined tray.
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5Melt white chocolate chips in a microwave safe bowl. Dip each ball into the melted chocolate to coat or drizzle over the tops.
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6Sprinkle crushed graham crackers on top and refrigerate until set. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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