Description
Craving a taste of fall without turning on the oven? These no bake pumpkin cheesecake balls are your answer! Creamy, spiced pumpkin cheesecake filling rolled in crunchy gingersnap cookies – they’re incredibly easy to make, perfectly portioned, and bursting with cozy autumn flavors. The ideal quick dessert or party treat for busy moms and pumpkin spice lovers alike!
Ingredients
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8 ounces cream cheese, softened
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1 ½ cups powdered sugar
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1 teaspoon vanilla extract
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1 teaspoon pumpkin pie spice
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1 cup pumpkin puree (not pumpkin pie filling)
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2 cups gingersnap cookies, finely crushed (about 25-30 cookies)
Instructions
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In a large bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until smooth and creamy.
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Stir in the vanilla extract and pumpkin pie spice until combined.
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Add the pumpkin puree and gently fold it into the cream cheese mixture until just incorporated. Be careful not to overmix.
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Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the mixture to firm up.
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Once chilled, place the crushed gingersnap cookies in a shallow bowl.
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Use a spoon or small cookie scoop to portion out the cheesecake mixture and roll each portion into a ball using your hands.
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Roll each ball in the crushed gingersnap cookies until fully coated.
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Place the coated cheesecake balls on a parchment-lined baking sheet or plate.
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Refrigerate for at least 30 minutes before serving to allow them to firm up further, or serve immediately. Enjoy!
Notes
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Variations:
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Coating Alternatives: Instead of gingersnaps, try rolling the balls in crushed graham crackers, chopped pecans or walnuts, cocoa powder, sprinkles, or even white chocolate shavings.
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Spice it Up: Adjust the amount of pumpkin pie spice to your preference. For a warmer spice flavor, add a pinch of ground cloves or ginger.
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Chocolate Drizzle: Drizzle melted dark or white chocolate over the finished cheesecake balls for an extra touch of indulgence.
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Tips for Preparation and Serving:
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Ensure your cream cheese is thoroughly softened for a smooth, lump-free mixture.
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Chilling time is crucial for easy rolling. Don’t skip or shorten it!
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For easier rolling, lightly dampen your hands with water.
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These are best served chilled straight from the refrigerator.
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Intolerances and Allergies:
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Gluten-Free: This recipe as written is NOT gluten-free due to the gingersnap cookies. To make it gluten-free, use gluten-free gingersnap cookies or substitute the coating with chopped nuts or gluten-free graham cracker crumbs.
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Dairy-Free: This recipe is NOT dairy-free due to the cream cheese. Dairy-free cream cheese alternatives may be used, but the texture and flavor may vary.
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Nut Allergy: If using nuts for coating, be mindful of nut allergies.
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Taste Preference Adjustments:
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Sweeter: Increase the powdered sugar to 1 ¾ cups or 2 cups for a sweeter treat.
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Less Sweet: Reduce the powdered sugar to 1 ¼ cups for a less sweet option.
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More Pumpkin Flavor: Add an extra ½ teaspoon of pumpkin pie spice or a ¼ teaspoon of cinnamon for a more intense pumpkin spice flavor.
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- Prep Time: PT20M
- Cook Time: PT0M
- Category: Dessert, Snack
- Method: No Bake
- Cuisine: American, Fall
Nutrition
- Serving Size: 1 ball (1/24 of recipe)
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
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