No-Bake Pumpkin Cheesecake Balls are the perfect sized snack for holiday parties. If you are a pumpkin lover like myself, then these pumpkin cheesecake bites are sure to please.
Canned pumpkin, cream cheese, pumpkin spice, and a pinch of cinnamon is all you need for the pumpkin cheesecake filling.
To keep the cheesecake bites together throw in some graham cracker crumbs, ginger snap crumbs, or both.
In these mini pumpkin cheesecake bites I mix a combination of both for an array of flavors. Without a doubt, these no bake pumpkin cheesecake truffles are exceptionally delicious!
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Why You’ll Love Pumpkin Cheesecake Bites
- Easy No Bake Recipe – Looking for a no bake dessert recipe that can be made the night before? These pumpkin truffles are the best sweet treat there is. Simply prepare these cheesecake balls the night before your party or holiday gathering and grab them from the refrigerator when ready to serve. Truth be told, these pumpkin cheesecake truffles taste better and hold their shape the longer they sit.
- Best make ahead dish – Looking for a dessert that can be that’s freezer friendly? These pumpkin cheesecake bites are the perfect dessert. Pumpkin cheesecake balls are better the longer they sit and they freeze well. The best part about making a batch and storing in the freezer is they last for up to 3 months.
- Make Two Pumpkin Desserts – If you’d like another easy Fall dessert recipe Pumpkin Cream Cheese Crescent Rolls are definitely it! Like my no bake pumpkin cheese cake bites both desserts can be made with just one block of cream cheese and one can of pumpkin puree divided between the two. I don’t know about you but I love utilizing what I have, so I can make a lot of recipes with minimal products.
- Perfect Snack Sized Appetizer – Spiced pumpkin pie decadent, creamy, cheesecake filling dipped in buttery, sweet, white chocolate, garnished with crumbled graham crackers has all the classic flavors of homemade pumpkin pie and old-fashioned cheesecake. Yet this sweet treat is rolled into tiny truffle balls your guest can grab-and-go. Needless to say, no- wonder these no bake pumpkin cheesecake balls are requested so much.
Looking for an easy no-bake dessert you can prepare ahead of time? No-Bake Pumpkin Cheesecake Balls are the perfect Fall dessert for a crowd.
Pumpkin Cheesecake Truffles Recipe
To make a batch of these no-bake pumpkin cheesecake balls get a can of pumpkin puree and cream cheese.
I usually get a can of Libby’s pure pumpkin and during the Fall season I grab a few cans. Since pumpkin desserts tend to be in high demand.
Filling Ingredients
Cream Cheese – Philidelphia cream cheese is my preferred brand and I like the full fat kind.
Make sure to let cream cheese soften a bit before blending the pumpkin filling. That way there are no lumps in your cheesecake filling.
Pumpkin Puree – Libby’s is my go-to brand, steer clear of pumpkin pie filling as it has already been seasoned.
Powdered Sugar – adds sweetness and helps thicken the pumpkin cheesecake filling.
Ginger Snap Cookies – Are optional you can make these no bake pumpkin cheesecake balls with just crumbled graham crackers if you’d like.
However, I love to use a mix of half graham crackers and half Stauffer’s Ginger Snap cookies because of their robust ginger flavor, and aroma.
The ginger is not too overpowering like some other brands and the crunch makes the best cheesecake filling.
Graham Crackers – Honey Maid graham crackers are my favorite, you may use any brand or flavor you’d like.
If buying a cinnamon flavor graham cracker don’t season the filling with cinnamon as it may be too over powering.
Cinnamon – A pinch of cinnamon is all you need for the best pumpkin pie taste.
Pumpkin Pie Spice – Gives these pumpkin cheesecake bites amazing flavor.
Likewise, if you do not like pumpkin pie spice because it contains cloves, allspice, and nutmeg just substitute 1 teaspoon cinnamon.
Truffle Toppings
White Chocolate – Make sure you get a brand that melts well. You may also try dark chocolate both are delicious.
Coconut Oil (Optional) – I stir in 1-2 teaspoons while melting white chocolate for a glossy texture and to help thin out the chocolate.
Graham Cracker Crumbs – Keep some reserved crumbs to garnish truffles right before serving. You may also garnish with ginger snap crumbs.
How to Make No Bake Pumpkin Cheesecake Balls
- Make the filling –Add the cream cheese and powdered sugar to a mixing bowl and blend on medium speed with an electric hand held mixer for 2 minutes. Stir in pumpkin puree and spices and blend again. Add graham cracker crumbles and ginger snap crumbles to the pumpkin cream cheese mix by the 1/2 cup to avoid clumping up the cheesecake filling. Blend until smooth.
- Roll the filling into truffles – Line a baking sheet with parchment paper and roll the dough into balls ( about 1 tablespoon per pumpkin ball). If dough gets too soft to roll place dough back into the fridge or freezer for a minimal time to set.
- Freeze the cheesecake balls –Place each cheesecake ball on a parchment paper lined baking sheet so they are not touching. Freeze balls for 15-30 minutes or chill in the fridge for 3 hours to set before dipping into chocolate.
- Melt white chocolate – Melt white chocolate in a microwave safe bowl for 30 second increments and stir with a silicone spatula until chocolate is melted. I like to add 1-2 teaspoons of coconut oil (optional) for a shiny and glassy texture.
- Dip truffles in melted chocolate – Let chocolate cool for 5 minutes before you dip and roll pumpkin balls. Remove balls from the fridge after chilling for a minimum of 3 hours or remove balls from the freezer after chilling for a minimum of 15-30 minutes. Dip balls in melted chocolate and roll with a fork, spoon, or candy dipping set.
- Chill and serve – After coating truffles in white chocolate place balls into the refrigerator and chill until chocolate sets. Remove from the fridge when ready to serve. Garnish with graham cracker crumbs when ready to serve.
Recipe Notes
Rolling tips, Make sure dough isn’t too mushy by placing dough in the refrigerator or freezer to set (see below).
I like to chill dough before rolling, after rolling, and chill a third time after dipping pumpkin balls into melted chocolate.
You must work fast when dipping truffles into melted chocolate.
If your dough becomes too soft when dipping balls into melted chocolate, place dough in the fridge or freezer to set. Then remove from the fridge or freezer and continue dipping.
Refrigerate dough, chill dough in the fridge for a minimum of 3 hours or overnight for the overall best results.
In a hurry? Freeze dough, If you don’t want to wait 3 hours for the dough to set so filling is easier to shape and roll. Place baking sheets in the freezer for about 15-30 minutes so dough sets and it is easy to roll.
Dip truffles one-by-one, Using a candy dipper, fork, or spoon, dip cheesecake bites one-by-one then place balls back on a parchment paper lined baking sheet.
Chill in the fridge until ready to serve or store in the freezer and defrost in the fridge when ready to serve.
How to store cheesecake bites, Store pumpkin balls in the refrigerator in an airtight container for up to 5 days.
How to freeze no-bake pumpkin cheesecake balls, In a zip-lock freezer safe bag store pumpkin balls for up to three months. Remove however many you want to eat and defrost in the fridge until you’re ready to eat them.
More Dessert Recipes
- Strawberry Cream Cheese Crescent Rolls
- Brown Sugar Cinnamon Crescent Rolls
- Blueberry Dump Cake
- Apple Pie Bites
No Bake Pumpkin Cheesecake Balls
No bake pumpkin cheesecake balls are the perfect bite-sized snack. Easily prepare ahead of time, your guests will love these cheesecake bites.
Ingredients
- 5 ounces cream cheese, softened
- 3/4 cup pumpkin puree
- 1/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cup ginger bread crumbs ( about 20 small cookies)
- 1 1/2 cup graham cracker crumbs ( about 6 full sheets)
- 2 cups white chocolate chips, melted
- 1-2 teaspoons coconut oil, for shorting
Instructions
- Blend cream cheese & other ingredients - With a handheld electric mixer beat the cream cheese and powdered sugar until creamy (about 2 minutes). Add the pumpkin puree and spices and beat on high until combined.
- Pulverize graham crackers & ginger snap cookies- in a food processor blend graham crackers and ginger snap cookies until finely ground set aside, to add to pumpkin filling.
- Add graham cracker crumbs & ginger snap crumbs - Stir in graham cracker and ginger snap crumbs in 1/2 cup increments, so dough doesn't become too thick. Beat on medium speed until everything is combined. Mixture will be soft and thick. Cover the mixture tightly and refrigerate in the fridge for a minimum of 3 hours or overnight for overall best results. Or if you are in a hurry freeze dough for 15-30 minutes in the freezer before rolling into balls.
- Roll & chill dough- Line two baking sheets with parchment paper and roll mixture into balls (about 1 teaspoon per ball) Place balls onto baking sheets and chill for 30 minutes or up to 24 hours.
- Melt chocolate - During the last few minutes of chill time melt chocolate in a microwave safe bowl in 30 second increments about 3 times, stirring after each time you heat chocolate. If you notice chocolate is thick thin out with 1-2 teaspoons coconut oil for shorting. I add coconut oil the second time I heat chocolate chips in the microwave.
- Dip pumpkin cheesecake bites in melted chocolate - Remove balls from the refrigerator and dip truffles one-by-one with a fork, spoon, or chocolate dipping tool. Move fast so dough doesn't become to mushy too handle. If dough softens place back into the fridge or freezer for a short time.
- Place on a baking sheet & chill - Place cheesecake balls onto baking sheet lined with parchment paper and place in the fridge and allow chocolate to set. Remove when ready to serve.
Notes
- Making homemade graham cracker crumbs, Make sure to process graham crackers and ginger snap cookies to fine crumbs without large pieces. Use a blender or food processor.
- Refrigerate dough, chill dough in the fridge for a minimum of 3 hours or overnight for the overall best results.
- In a hurry? Freeze dough, If you don't want to wait 3 hours for the dough to set so filling is easier to shape and roll. Place baking sheets in the freezer for about 15-30 minutes so dough sets and it is easy to roll.
- Rolling tips, Make sure dough isn't too mushy by placing dough in the refrigerator or freezer to set. I like to chill dough before rolling, after rolling, and chill a third time after dipping truffles into chocolate.
- Dip in chocolate fast, You must work fast when dipping truffles into melted chocolate. If your dough becomes too soft when dipping balls into melted chocolate, place dough in the fridge or freezer to set. Then, remove from the fridge or freezer and continue dipping.
- Dip truffles one-by-one, Using a candy dipper, fork, or spoon, dip cheesecake bites one-by-one then place balls back to parchment paper lined baking sheet and chill to set.
- How to Store Pumpkin Balls, Store pumpkin balls in the refrigerator in an airtight container for up to 5 days.
- How to Freeze Pumpkin Balls, In a zip-lock freezer safe bag store pumpkin balls for up to three months. Remove however many you want to eat and defrost in the fridge until you're ready to eat them.
Nutrition Information:
Yield: 22 Serving Size: 1 truffleAmount Per Serving: Calories: 127Total Fat: 5gCholesterol: 7mgSodium: 109mgCarbohydrates: 19gSugar: 10g