No-Bake Pumpkin Cheesecake Balls
yields: 16 -18 balls
We're turning your favorite pumpkin cheesecake into bite-sized no-bake truffles that take just 10 minutes to make. These no-bake pumpkin cheesecake balls are soft, creamy, and full of cozy pumpkin spice flavor. They're perfectly sweet and tangy, made with simple ingredients you probably already have on hand. Opt to make them ahead for an effortless, cozy fall dessert that fits any holiday occasion.
Ingredients
- 8 oz full-fat cream cheese (block), softened to room temperature
- ⅓ cup canned pumpkin purée, see note if using organic
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon,, Or replace all spices with 1.75 teaspoons pumpkin pie spice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon kosher salt
- 1 cup (4.6 oz) graham cracker crumbs (regular or gluten-free),, plus ½ cup for rolling (7oz total)
INSTRUCTIONS
- In a medium mixing bowl with a hand mixer or the bowl of a stand mixer with the paddle attachment, cream the cream cheese over medium speed for 1-2 minutes until smooth, scraping down the sides once or twice. This removes all the clumps! No mixer? Smash the softened cream cheese against the side of the bowl with a silicone spatula until creamy.
- Gently fold in the sifted powdered sugar, pumpkin purée, spices, salt, and vanilla, then mix over medium speed until completely smooth. Or mix and mash with a silicone spatula until smooth.
- Add 1 cup of graham cracker crumbs and fold with a silicone spatula until completely smooth and incorporated. Cover and chill in the freezer for 30 minutes, or the fridge for 2 hours (or up to 4 days before rolling into truffles).
- Scoop 2 tablespoons of cheesecake into a ball (I recommend a medium cookie scoop). Use your hands to roll each scoop into a ball. Your hands will get a little sticky as the warmth softens the cheesecake mixture, and that’s exactly what you want. It helps the graham cracker crumbs cling to the outside.
- Roll each ball in graham cracker crumbs or sugar and serve immediately or chill in the fridge for up to 12 hours before serving.
Video
Notes
Make Ahead:
You can make the cheesecake mixture up to 4 days in advance and store it in the fridge until you're ready to serve. For best resuls, wait to scoop and roll the cheesecake balls until the day you plan to serve them. The graham cracker crumbs stick best when your hands slightly warm the mixture as you roll. If you scoop or roll them too far in advance, the graham crackers won’t stick as well and will begin to soften from the cheesecake’s moisture when stored overnight.Storage:
Store any leftovers in an airtight container in the fridge for up to 4 days. Note that over time, the graham crackers will begin to soften from the cheesecake's moisture.