No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls are a delightful and easy-to-make treat that perfectly combines the flavors of fall. These sweet, creamy bites feature a pumpkin cheesecake filling rolled in graham cracker crumbs and dipped in a smooth layer of white chocolate. They’re the ideal dessert for holiday gatherings or whenever you’re craving a quick and indulgent sweet snack.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 cup powdered sugar
• 1 1/2 cups graham cracker crumbs
• 1 cup white chocolate chips
• 1 tbsp coconut oil

Directions

1. In a mixing bowl, combine cream cheese, pumpkin puree, pumpkin pie spice, and powdered sugar. Mix until smooth.
2. Stir in graham cracker crumbs until well combined.
3. Roll mixture into 1-inch balls and place on a baking sheet lined with parchment paper.
4. Chill in the freezer for 20 minutes.
5. In a microwave-safe bowl, melt white chocolate chips and coconut oil in 30-second intervals, stirring in between until smooth.
6. Dip each cheesecake ball into the melted white chocolate, coating evenly.
7. Place back on the baking sheet and chill until set.
8. Serve and enjoy!

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 0 minutes
• Total Time: 35 minutes
• Servings: 12

Variations

• Different Coatings: Instead of white chocolate, try dipping the cheesecake balls in milk chocolate or dark chocolate for a different flavor.
• Add-ins: For added texture, you can fold in chopped nuts (like pecans or walnuts) or mini chocolate chips into the cheesecake mixture before rolling them into balls.
• Spiced Version: Increase the amount of pumpkin pie spice for a more intense pumpkin flavor, or add a pinch of cinnamon and nutmeg for an extra spice kick.

Storage/Reheating

• Storage: Store the cheesecake balls in an airtight container in the refrigerator for up to 1 week. If you plan to store them for longer, they can be frozen for up to 3 months.
• Reheating: These cheesecake balls are served chilled and do not require reheating. Simply take them out of the fridge or freezer before serving.

10 FAQs

1. Can I use a different type of chocolate? Yes, you can use milk chocolate or dark chocolate if you prefer.
2. Can I make these ahead of time? Yes, these cheesecake balls can be made up to 3 days in advance and stored in the refrigerator.
3. Can I use low-fat cream cheese? Yes, low-fat cream cheese can be substituted for regular cream cheese, though the texture may be slightly less creamy.
4. Do I have to freeze them before dipping in chocolate? Freezing the balls helps them hold their shape while dipping in the chocolate, but you can refrigerate them if you’re short on time.
5. Can I make these with graham cracker crumbs from scratch? Yes, you can crush your own graham crackers to make the crumbs if you prefer.
6. Can I substitute the coconut oil with something else? You can use vegetable oil or butter in place of coconut oil for melting the chocolate.
7. How can I make these dairy-free? Use dairy-free cream cheese and dairy-free white chocolate chips to make this recipe dairy-free.
8. Can I use homemade pumpkin puree? Yes, homemade pumpkin puree works just as well as canned pumpkin puree in this recipe.
9. Can I make these without the white chocolate coating? Yes, the cheesecake balls can be enjoyed as-is without the chocolate coating if you prefer a lighter version.
10. Can I add more sweetness? If you like your desserts sweeter, you can add a bit more powdered sugar to the cream cheese mixture.

Conclusion

No Bake Pumpkin Cheesecake Balls are the perfect fall treat with their creamy pumpkin flavor and delightful white chocolate coating. They’re simple to make and require no baking, making them a great option for busy holidays or anytime you want a delicious, no-fuss dessert. Enjoy them with a cup of coffee or as a sweet snack to satisfy your pumpkin cravings!

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