Description
These No-Bake Pumpkin Cheesecake Balls are a delightful fall treat that combines the creamy richness of cheesecake with the warm flavors of pumpkin spice, all coated in a layer of decadent chocolate. Perfect for satisfying your sweet tooth without turning on the oven!
Ingredients
Cheesecake Balls:
- 1 cup graham cracker crumbs
- 1/2 cup canned pumpkin purée
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Coating:
- 1 1/2 cups white or semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for melting chocolate)
Instructions
- Prepare Cheesecake Mixture: In a medium bowl, combine graham cracker crumbs, pumpkin purée, softened cream cheese, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Mix until smooth and well blended. Refrigerate for 30 minutes.
- Shape Cheesecake Balls: Scoop out tablespoon-sized portions of the chilled mixture and roll into balls. Place on a parchment-lined tray and freeze for 20–30 minutes.
- Coat with Chocolate: Melt chocolate chips in the microwave, stirring in coconut oil if desired. Dip each pumpkin ball into the melted chocolate, coating completely. Refrigerate until set.
Notes
- Store in the fridge for up to 1 week or freeze for up to 3 months.
- Variation: Roll the balls in crushed graham crackers, cinnamon sugar, or chopped nuts instead of dipping in chocolate.
