What are Pumpkin Cheesecake Balls?
Pumpkin Cheesecake Balls are delicious, bite-sized treats, ideal for cozy fall moments or gatherings. Made with creamy pumpkin blended with a touch of pumpkin pie spice, these no-fuss treats are rolled in graham cracker crumbs and can be drizzled with white chocolate for a sweet finish.
Why these Pumpkin Cheesecake Balls?
You will drop head over heels for these Pumpkin Cheesecake Balls essentially because:
- No-bake recipe: Easy, quick, and simple to prepare without turning on the oven.
- Luscious taste and flavor: Packed with creamy, rich flavors of Cheesecake and Pumpkin spice.
- Multi-use: Easy to preserve, and great for holiday dessert spreads.
Ingredients for these Pumpkin Cheesecake Balls:
For the pound cake:
- 8 oz cream cheese melted.
- 1 cup preserved pumpkin puree.
- 1 cup graham cracker crumbs.
- ½ cup powdered sugar.
- 1 teaspoon pumpkin pie spice.
- ½ teaspoon cinnamon.
- 1 teaspoon vanilla extract.
- ¼ teaspoon salt.
For the Pumpkin Cheesecake Balls sweetness:
- ½ cup melted white chocolate chips.
How to make these Pumpkin Cheesecake Balls?
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Create the cream cheese base:
Beat softened cream cheese in a bowl until it’s smooth and creamy. This step creates a silky texture for the cheesecake balls.
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Incorporate pumpkin and spices:
Add the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt to the cream cheese. Stir until smooth and well blended.
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Stir in graham cracker crumbs:
Stir in 1 cup of graham cracker crumbs until the mixture is smooth and holds in shape. The crumbs add structure and crunch.
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Shape the Cheesecake Balls:
Scoop out tablespoon-sized portions and roll into balls with your hands. Coat each ball by rolling it in graham cracker crumbs to add texture.
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Optional white chocolate fog:
For a decorative finish, melt white chocolate chips and sprinkle over the cheesecake balls. It adds a deliciously sweet flavor.
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Refrigerate until firm:
Place the cheesecake balls on a parchment-lined baking sheet and refrigerate for at least an hour. This allows them to firm up and retain their shape before serving.
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More ideas for decorations:
- Crushed nuts: Roll the cheesecake balls in pecans, walnuts, or crushed almonds for a crunchy topping.
- Chopped dark chocolate: Roll cheesecake balls in finely chopped dark chocolate for a rich, contrasting flavor.
- Caramel mist: Drizzle with hot caramel for a sweet, rich decoration that complements the pumpkin flavor.
- Sprinkles: Use unsweetened shredded coconut for a tropical touch or autumn-themed sprinkles such as pumpkin-shaped for a festive look.
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Tools:
- Large mixing bowl.
- Small bowl.
- Electric mixer.
- Measuring cups and spoons.
- Parchment paper.
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Preservation:
To preserve your Pumpkin Cheesecake Balls, you’ll need to follow these tips:
Tip 1: Storage
Store the Pumpkin Cheesecake Balls in a container in the fridge. They’ll stay fresh for up to a week. Just make sure the container is airtight and sealed.
Tip 2:
You can freeze the Pumpkin Cheesecake Balls if you want to store them for a long time.
What to Serve with these Pumpkin Cheesecake Balls?
- Beverages: Coffee, hot chocolate, or tea.
- Desserts: Whipped cream, or vanilla ice cream.
- Fruit: Apple slices, or berries for a fresh taste.
Enjoy your creamy, Pumpkin-spiced Cheesecakes Balls!
Frequently asked questions:
Q: Can I make these cheesecake balls before?
A: Absolutely! You can make these cheesecake balls in advance and store them in the fridge for 3 to 4 days, or freeze them for up to 1 month. Let it thaw in the refrigerator before serving.
Q: What if I don’t have any pumpkin pie spice?
A: No problem! If you don’t have pumpkin pie spice, you can make a simple substitute combining common spices (1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and 1/8 teaspoon cloves).
Q: How can I make cheesecake balls firmer if they are too fluffy??
A: Place the mixture in the refrigerator for 20–30 minutes to firm up before shaping into balls.
Pumpkin Cheesecake Balls
Notes
Ingredients
For the pound cake:
- 8 oz cream cheese melted.
- 1 cup preserved pumpkin puree.
- 1 cup graham cracker crumbs.
- ½ cup powdered sugar.
- 1 teaspoon pumpkin pie spice.
- ½ teaspoon cinnamon.
- 1 teaspoon vanilla extract.
- ¼ teaspoon salt.
For the Pumpkin Cheesecake Balls sweetness:
- ½ cup melted white chocolate chips.
Instructions:
- In a large bowl, beat softened cream cheese until smooth.
- Mix in pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt until well combined.
- Stir in graham cracker crumbs until firm.
- Scoop out tablespoon-sized portions, roll into balls, and coat with additional graham cracker crumbs.
- Drizzle with melted white chocolate, if desired.
- Place on a parchment paper-lined baking sheet and refrigerate for 1 hour before serving.
