Did you know a single no bake pumpkin cheesecake ball has 1007 IU of Vitamin A? That’s almost 34% of what you need daily! This fact makes these treats a hit for many home cooks.
I’m excited to share this easy pumpkin recipe with you. These no bake pumpkin cheesecake balls are tasty and simple to make. They’re great for autumn nights or holiday parties. They mix creamy cheesecake with pumpkin pie’s warm flavors.
With just 30 minutes of prep and a few ingredients, you can make about 22 treats. The best part? You don’t need an oven! Let’s get started on this easy, no-bake pumpkin dessert that’s sure to be a favorite.
Introduction to Pumpkin Cheesecake Balls
Pumpkin cheesecake balls are a tasty twist on classic cream cheese balls. They mix the rich flavors of pumpkin and cheesecake. This makes them great for Thanksgiving desserts. Their creamy texture and festive pumpkin taste make them a fall favorite.
What Makes These Treats Special
These no-bake pumpkin cheesecake balls are a unique mix of two favorite desserts. Each ball has 120 calories, 7g of fat, and 13g of carbs. The recipe uses 1 cup of pumpkin puree and 8 oz of cream cheese. This creates a perfect balance of taste and texture.
Perfect for Fall and Holiday Season
These treats are great for busy holiday gatherings because they can be made ahead. It takes about 2-3 hours, including chilling time. They keep well in the fridge for up to 5 days or in the freezer for 2 months. This makes them easy to prepare in advance.
No-Bake Convenience
The no-bake nature of these cheesecake balls is a big plus. Just mix, shape, and chill – no oven needed! Chill them for at least 30 minutes in the fridge or 15 minutes in the freezer. This makes them perfect for sudden guests or when you don’t want to heat up the kitchen.
| Ingredient | Amount | % of Total Weight |
|---|---|---|
| Cream Cheese | 8 oz | 25% |
| Pumpkin Puree | 1 cup (240g) | 30% |
| Powdered Sugar | 1 cup (120g) | 15% |
| Graham Crackers | 1.5 cups (150g) | 19% |
| Spices and Flavorings | As needed | 11% |
Essential Ingredients for No Bake Pumpkin Cheesecake Balls
Get ready to make a batch of no-bake pumpkin cheesecake balls! These treats are full of fall flavors and need just a few ingredients. Let’s look at what you’ll need to make these tasty bites.
The main ingredient is pumpkin puree, which gives these balls their autumn taste. You’ll need 2/3 cup of this golden goodness. Mix it with 8 ounces of cream cheese pumpkin for that cheesecake texture and flavor.
For the base, use 1½ cups each of graham cracker and gingersnap crumbs. These add a nice crunch and sweetness, like a traditional cheesecake crust. Add 1/3 cup of powdered sugar and a teaspoon of pumpkin pie spice for that cozy flavor.
The final touch? Coat them with two cups of white chocolate chips. This adds a smooth, creamy layer. For a festive look, use 1 cup of orange candy melts as an optional drizzle.
- 2/3 cup pumpkin puree
- 8 oz cream cheese
- 1½ cups graham cracker crumbs
- 1½ cups gingersnap crumbs
- 1/3 cup powdered sugar
- 1 tsp pumpkin pie spice
- 2 cups white chocolate chips
- 1 cup orange candy melts (optional)
With these ingredients, you’ll make about 48 delicious pumpkin cheesecake balls. Each ball has 138 calories, 17g of carbs, and 7g of fat. Remember, using quality ingredients will make your final product taste better, so choose wisely!
Kitchen Tools and Equipment Needed
Ready to make no-bake pumpkin cheesecake balls? You’ll need some basic kitchen tools. Don’t worry, this recipe doesn’t need fancy equipment. Just a few simple items will do the job!
Basic Kitchen Essentials
You’ll need a large mixing bowl and a sturdy spoon or spatula for stirring. A baking sheet lined with parchment paper is great for chilling the cheesecake balls. If you have a food processor, it can save you time by crushing crackers and mixing ingredients smoothly.
Optional Tools for Enhanced Results
Don’t worry if you don’t have a food processor. You can crush crackers in a zip-top bag with a rolling pin. For melting white chocolate, a microwave-safe bowl is perfect. A cookie scoop (1½ to 2 tablespoons size) helps make uniform balls quickly.
Preparation Surface Requirements
Make sure you have a clean, cool surface for rolling your cheesecake balls. A marble pastry board is ideal, but your kitchen counter will do. Remember, cooking should be fun, not stressful. Use what you have and enjoy the process!
| Essential Tools | Optional Tools |
|---|---|
| Large mixing bowl | Food processor |
| Stirring utensil | Cookie scoop |
| Baking sheet | Marble pastry board |
| Parchment paper | Rolling pin |
| Microwave-safe bowl | Zip-top bag |
Step-by-Step Preparation Process
Making no-bake pumpkin cheesecake balls is easy! Start by getting your softened cream cheese pumpkin mix. In a big bowl, mix 8 oz of cream cheese with 1 cup of pumpkin puree until smooth.
Then, add 1/2 cup of powdered sugar and 1 teaspoon of pumpkin pie spice. Mix well to get that fall flavor. Finally, add 1 cup of graham cracker crumbs to hold it together.
Put the bowl in the fridge for about 30 minutes. This step makes the mix firmer, making it easier to shape. After chilling, roll the mix into balls about 1-2 inches big.
To finish, dip each ball in melted white chocolate. Place them on a lined baking sheet to set. This whole process takes less than an hour, great for quick holiday treats!
| Ingredient | Amount |
|---|---|
| Cream Cheese | 8 oz |
| Pumpkin Puree | 1 cup |
| Powdered Sugar | 1/2 cup |
| Pumpkin Pie Spice | 1 teaspoon |
| Graham Cracker Crumbs | 1 cup |
Creative Coating and Decoration Ideas
Make your pumpkin cheesecake balls even more special with these fun ideas. They’re great for fall parties or as a healthy snack any time.
White Chocolate Coating Options
For a classic look, melt 12 ounces of white almond bark with a bit of coconut oil. This mix gives a smooth, glossy finish, making up about 30% of the ingredients. Dip each ball and let it set for 20 minutes. Try dark chocolate or colored candy melts for something different.
Topping Variations
For extra crunch, sprinkle crushed graham crackers on top. Other great options include:
- Finely chopped nuts
- Colorful sprinkles
- Cinnamon sugar
- Shredded coconut
For a healthier choice, roll some balls in finely chopped pecans instead of chocolate. This adds nutrition and a nice texture to your snacks.
Seasonal Garnish Suggestions
Bring out the fall spirit with these festive touches:
- Tiny piece of candied ginger
- Sprinkle of pumpkin pie spice
- Orange and black sprinkles for Halloween
- Mini candy eyeballs for spooky treats
Remember, each batch makes about 14-16 balls. So, you can try out different coatings and toppings. Let your creativity shine and enjoy these delicious, customizable treats!
Storage and Make-Ahead Tips
Pumpkin cheesecake balls are great for planning ahead. These tasty bites can be stored and enjoyed later. They’re perfect for busy days or holiday prep.
Refrigeration Guidelines
Store your pumpkin cheesecake balls in an airtight container in the fridge. They’ll keep fresh for up to 5 days. Chill them for at least 30 minutes before serving for the best taste and texture.
Freezing Instructions
Freeze your cheesecake bites for longer storage. Place them on a baking sheet, freeze until solid, then bag them up. They’ll last up to 3 months frozen. This works for both regular and vegan cheesecake.
Thawing Recommendations
Thaw frozen cheesecake balls in the fridge. It takes a few hours or overnight. Don’t thaw at room temperature to keep the texture right.
These tips are good for different diets. Vegan cheesecake fans can use dairy-free cream cheese. Gluten-free sweets lovers can use gluten-free graham crackers. With these easy changes, everyone can enjoy these yummy pumpkin treats!
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigeration | Up to 5 days | Use airtight container |
| Freezing | Up to 3 months | Freeze individually first |
| Thawing | Few hours or overnight | Thaw in refrigerator |
Conclusion
I’ve shared a delightful 3 ingredient no bake pumpkin cheesecake balls recipe. It’s perfect for fall gatherings. You’ll need 8 oz cream cheese, 1 cup pumpkin puree, and 1 cup graham cracker crumbs. Each ball has only 110 calories, so you can enjoy them without guilt!
This no bake recipe is simple and versatile. You can change the flavor by adjusting the pumpkin pie spice or cinnamon. For a fancy touch, try drizzling with white chocolate or rolling in crushed nuts. These treats are not only tasty but also healthy, thanks to pumpkin puree’s fiber and vitamin A, and cream cheese’s protein and calcium.
Remember, these pumpkin cheesecake balls need at least an hour in the fridge to set. They’ll last up to 5 days in the fridge or 3 months in the freezer. Whether you’re making a quick dessert or planning a party, this recipe will impress. So, grab your mixing bowl and let’s get started – your new favorite fall treat is waiting!
FAQ – Pumpkin Cheesecake Balls
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling.
How long do these pumpkin cheesecake balls last in the refrigerator?
These no-bake pumpkin cheesecake balls stay fresh for up to 4 days. Store them in an airtight container in the fridge.
Can I freeze these pumpkin cheesecake balls?
Yes! They freeze beautifully. Chill them first, then freeze on a baking sheet until solid. Transfer to a freezer-safe container for up to 3 months.
What can I use instead of graham crackers for a gluten-free version?
For a gluten-free version, use gluten-free graham crackers or cookies. Or, mix finely ground nuts with sugar and melted butter as a substitute.
Can I make these pumpkin cheesecake balls vegan?
Yes! Use dairy-free cream cheese and vegan graham crackers. Coat with vegan white chocolate or another vegan-friendly option.
What if I don’t have a food processor?
No worries! Crush graham crackers in a zip-top bag with a rolling pin. Use a sturdy spoon or spatula for mixing.
Can I use dark chocolate instead of white chocolate for coating?
Absolutely! Dark chocolate adds a rich contrast to the pumpkin flavor. Try different chocolates or colored candy melts.
How do I prevent the cheesecake balls from sticking to my hands while rolling?
Chill the mixture for about 30 minutes before rolling. Coat your hands with powdered sugar or oil to prevent sticking.
No Bake Pumpkin Cheesecake Balls Recipe
Ingredients
- 8 oz cream cheese
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 1½ cups gingersnap crumbs
- 2 cups white chocolate chips
- 1 cup orange candy melts optional
Instructions
- Mix 8 oz of cream cheese with 1 cup of pumpkin puree until smooth.
- Add 1/2 cup of powdered sugar and 1 teaspoon of pumpkin pie spice. Mix well.
- Add 1 cup of graham cracker crumbs and 1½ cups of gingersnap crumbs. Mix until combined.
- Chill the mixture in the fridge for 30 minutes.
- Roll the mixture into 1-2 inch balls.
- Dip each ball in melted white chocolate and place them on a lined baking sheet to set.
- Chill for at least 30 minutes before serving.
Notes
- For a healthier option, you can use finely chopped pecans in place of white chocolate.
- Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.
- You can adjust the flavor by adding more pumpkin pie spice or cinnamon.
