No Bake Pumpkin Cheesecake Balls (Print Version)
Creamy pumpkin and cream cheese bites with warm fall spices, coated in chocolate for a perfect seasonal treat.
# Ingredients:
→ Cheesecake Mixture
01 -
225 g cream cheese, softened
02 -
250 g canned pumpkin puree
03 -
125 g powdered sugar
04 -
1 tsp vanilla extract
05 -
1 tsp ground cinnamon
06 -
0.5 tsp ground nutmeg
07 -
0.25 tsp ground ginger
08 -
Pinch of ground cloves (optional)
09 -
2 cups graham cracker crumbs
→ For Dipping
10 -
White chocolate, milk chocolate chips, or candy melts (for dipping)
11 -
Extra graham cracker crumbs or crushed nuts (optional, for rolling)
# Steps to Follow:
01 -
In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Use a hand mixer or a whisk to mix everything until smooth and well combined.
02 -
Add the ground cinnamon, nutmeg, ginger, and optional cloves to the mixture. Stir well until all the spices are evenly incorporated into the creamy base.
03 -
Fold in the graham cracker crumbs gradually. Mix until the mixture becomes thick enough to roll into balls. If it feels too soft, add more graham cracker crumbs as needed for a workable consistency.
04 -
Using a tablespoon or a cookie scoop, portion out the mixture and roll it into bite-sized balls. Place each ball onto a baking sheet lined with parchment paper.
05 -
Refrigerate the rolled balls for at least 1 hour to firm them up for the next step.
06 -
In a microwave-safe bowl, melt the chocolate chips or candy melts. Heat in 30-second intervals, stirring after each interval until completely smooth and melted.
07 -
Using a fork or dipping tool, carefully dip each chilled cheesecake ball into the melted chocolate. Let any excess chocolate drip back into the bowl before placing them back on the lined baking sheet.
08 -
If desired, roll the chocolate-coated balls in extra graham cracker crumbs, crushed nuts, or sprinkles before the chocolate sets.
09 -
Refrigerate the coated cheesecake balls again for about 30 minutes, or until the chocolate is firm.
10 -
Serve the cheesecake balls chilled. Store any leftovers in an airtight container in the fridge for up to 5 days.
# Additional Notes:
01 -
Ensure the cheesecake mixture is firm enough before rolling into balls for easier handling.