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No Bake Pumpkin Cheesecake Balls Recipe

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4.3 from 1 review

  • Author: Sara
  • Total Time: 2 hours 20 minutes
  • Yield: 22 truffles
  • Diet: Vegetarian

Description

These No Bake Pumpkin Cheesecake Balls are a delightful seasonal treat that combines creamy pumpkin and rich cream cheese with the warm flavors of pumpkin pie spice. Easy to prepare and perfect for fall gatherings, these bite-sized truffles are coated in dark chocolate and dusted with powdered sugar for a festive finish.

Ingredients

Cheesecake Mixture

  • 8 oz cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1 cup powdered sugar
  • 1 cup powdered graham cracker crumbs
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup coconut flour

Coating

  • 2 cups 70% dark chocolate chips
  • Powdered sugar, for topping

Instructions

  1. Prepare Cream Cheese Mixture: Beat the softened cream cheese and powdered sugar together until the mixture becomes fluffy and smooth, ensuring no lumps remain.
  2. Make Graham Cracker Crumbs: Using a blender or food processor, crush the graham crackers until they reach a fine, almost flour-like texture, then measure out 1 cup of these crumbs.
  3. Combine Ingredients: Add the canned pumpkin, graham cracker crumbs, pumpkin pie spice, salt, and coconut flour to the cream cheese mixture. Beat all ingredients together until well combined and uniform in texture.
  4. Prepare Baking Sheet: Line a baking sheet with wax paper to prevent sticking and for easy transfer of the balls during the dipping process.
  5. Form Balls: Using a mini cookie scoop or two spoons, drop about 22 small balls of the sticky cheesecake mixture onto the lined baking sheet. Avoid using hands at this point due to stickiness; shaping will be done later.
  6. Chill: Place the baking sheet in the refrigerator and chill the pumpkin cheesecake balls for 1 hour, until they become firm enough to handle.
  7. Melt Chocolate: Melt the dark chocolate chips until smooth. This can be done using a microwave in short bursts, stirring frequently, or over a double boiler.
  8. Shape Balls: Remove the cheesecake balls from the fridge and roll each ball gently in your palms to fix any shape imperfections.
  9. Dip in Chocolate: Dip each truffle into the melted chocolate, using a fork to lift it out. Tap the fork gently to remove excess chocolate coating.
  10. Transfer & Garnish: Use a toothpick to slide the truffle off the fork and onto the baking sheet. Immediately sprinkle the top of each truffle with powdered sugar.
  11. Repeat Process: Continue dipping and garnishing all remaining pumpkin cheesecake balls.
  12. Final Chill: Refrigerate the coated truffles for at least 1 to 2 hours until the chocolate is fully set and the balls are firm.
  13. Storage: Store leftover pumpkin cheesecake balls in an airtight container in the refrigerator to maintain freshness.

Notes

  • The batter can be sticky; using a mini cookie scoop is recommended over hands for portioning.
  • Coconut flour helps absorb moisture and adds texture but can be substituted with almond flour if preferred.
  • Dark chocolate of 70% cocoa content provides a rich contrast to the sweet pumpkin filling.
  • Ensure the balls are fully chilled before dipping to avoid melting the chocolate coating.
  • Store leftovers refrigerated and consume within 5 days for best taste and texture.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/no-bake-pumpkin-cheesecake-balls-recipe/