Step 1: Mix the Base
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix well until all ingredients are thoroughly combined.
Step 2: Add the Graham Cracker Crumbs
- Stir in the graham cracker crumbs and mix until a thick, scoopable dough forms. If the mixture feels too soft, add a few extra tablespoons of graham cracker crumbs until it holds together well.
Step 3: Chill the Mixture
- Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to 1 hour, or until it is firm enough to handle. This helps the flavors meld and makes shaping easier.
Step 4: Shape the Balls
- Once chilled, use a small cookie scoop or a tablespoon to portion the dough. Roll each portion into a ball, about 1 inch in diameter.
Step 5: Roll or Dip for Finishing
- For Cinnamon-Sugar Coating: Mix a tablespoon of granulated sugar with a dash of cinnamon, and roll each ball in the mixture.
- For White Chocolate Coating: Melt the white chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring in between until smooth. Dip each ball into the melted chocolate, allowing excess to drip off, then place on a parchment-lined tray to set.
Step 6: Chill Again
- After coating, return the pumpkin cheesecake balls to the refrigerator for about 15-20 minutes until fully set.
Step 7: Serve
- Once set, enjoy your No-Bake Pumpkin Cheesecake Balls! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips for Perfect Pumpkin Cheesecake Balls
- Graham Cracker Crumbs: Add them gradually to adjust the consistency as needed.
- Flavors: Customize with a sprinkle of nutmeg or ginger for an extra spice kick.
- Storage: These can be frozen for up to 2 months—just thaw in the fridge before serving.
Conclusion
These No-Bake Pumpkin Cheesecake Balls are irresistibly creamy, easy to make, and a true fall delight. Make a batch today and watch them disappear!