Name: Pumpkin Pie Cheesecake Balls Recipe
Prep time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 8oz block light cream cheese, softened; 1/3 cup pumpkin puree; 10 graham crackers, crushed finely; 1/2 cup powdered sugar; 2 tsp pumpkin pie spice; Tiny pinch salt; 1/2 tsp vanilla extract; 2 cups white chocolate; 1 tbsp coconut oil; Extra crushed graham crackers for topping

Jump to Recipe

If you are looking for a delightful treat that combines the creamy richness of cheesecake with the cozy, spiced flavors of autumn, these Pumpkin Pie Cheesecake Balls are your new best friend in the kitchen. Imagine bite-sized morsels bursting with pumpkin puree, velvety cream cheese, and the perfect hint of pumpkin pie spice, all wrapped in a luscious white chocolate coating and sprinkled with extra graham cracker crunch on top. These little gems deliver all the comfort of pumpkin pie without the fuss, making them a standout dessert that’s as fun to make as they are to eat. Trust me, once you try these Pumpkin Pie Cheesecake Balls, they’ll soon become a staple for your holiday celebrations and cozy nights in.

Pumpkin Pie Cheesecake Balls Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of simple, yet essential ingredients to nail the perfect balance of flavor and texture in these Pumpkin Pie Cheesecake Balls. Each item plays a starring role, elevating the final taste and making the process straightforward and fun.

Light cream cheese (8 oz, softened): This gives the balls their creamy, tangy base that melts in your mouth.
Pumpkin puree (1/3 cup): Provides that classic autumnal pumpkin flavor and moisture.
Graham crackers (10, crushed finely): Adds the essential buttery crunch and structure to the mix.
Powdered sugar (1/2 cup): Sweetens and lightens the cheesecake mixture evenly.
Pumpkin pie spice (2 tsp): The magical combination of cinnamon, nutmeg, and cloves that defines the flavor.
Tiny pinch of salt: Enhances all the other flavors perfectly.
Vanilla extract (1/2 tsp): Adds depth and warmth to the cheesecake blend.
White chocolate (2 cups): Coats the cheesecake balls in a silky, sweet shell that’s utterly irresistible.
Coconut oil (1 tbsp): Helps the white chocolate melt smoothly and gives it a glossy finish.
Extra crushed graham cracker for topping: Adds that final delightful crunch and a pretty garnish.

How to Make Pumpkin Pie Cheesecake Balls

Step 1: Prepare the Graham Cracker Crumbs

Start by crushing your graham crackers to a fine crumb consistency using a food processor. This step is critical because the finer the crumbs, the smoother your cheesecake balls texture will be, blending perfectly with the cream cheese and pumpkin.

Step 2: Mix the Cheesecake Base

In a large bowl, combine the softened cream cheese, pumpkin puree, finely crushed graham crackers, and powdered sugar. Stir or beat together until you get a smooth, homogeneous mixture. This base is where all the luscious richness of the cheesecake and earthy pumpkin flavor come together beautifully.

Step 3: Season the Mixture

Now, sprinkle in the pumpkin pie spice, a tiny pinch of salt, and the vanilla extract to the bowl. These additions are what give the balls their mouthwatering autumnal vibe and perfectly balanced sweetness. Mix well to make sure the spices are evenly distributed throughout.

Step 4: Chill the Mixture

Place the mixture in the freezer for 1 hour to firm up. If you notice the mixture is still a little too soft to form balls, simply stir in two extra crushed graham crackers and chill a bit longer. This chilling step makes rolling the balls a breeze and keeps them intact when coated.

Step 5: Roll into Balls

Once the mixture is firm enough, use your hands or a small scoop to roll into approximately 20 even-sized balls. The size is perfect for bite-sized enjoyment! After shaping, pop them back into the freezer for another 30 minutes to set firmly before dipping.

Step 6: Melt the White Chocolate

Melt your white chocolate along with the coconut oil in the microwave using 30-second bursts, stirring well in between. This gradual melting creates a silky smooth coating that will cling perfectly to each cheesecake ball, giving them a beautiful, glossy finish.

Step 7: Coat and Garnish

Dip each chilled cheesecake ball into the melted white chocolate, letting the excess drip off. Then immediately sprinkle with extra crushed graham crackers before the chocolate sets. This adds a textural contrast and makes each bite even more delightful. Place them on parchment paper and store in the fridge to firm up fully.

How to Serve Pumpkin Pie Cheesecake Balls

Garnishes

You can keep things classic with some extra crushed graham crackers, but why not sprinkle a little cinnamon or nutmeg on top for an added festive touch? Even a tiny drizzle of caramel or a dusting of cocoa powder can elevate the presentation and impress your guests.

Side Dishes

These rich and creamy treats pair wonderfully with a hot cup of coffee, chai tea, or even a spiced apple cider. For a party, consider serving alongside fresh fruit like sliced pears or crisp apple wedges to balance sweetness with refreshing crispness.

Creative Ways to Present

Try arranging your Pumpkin Pie Cheesecake Balls on a rustic wooden board with autumn leaves or mini pumpkins as décor for a festive look. Wrapping each ball in a colorful cupcake liner or placing them in clear cellophane bags tied with ribbon makes for adorable party favors or gifts straight from your kitchen.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Pie Cheesecake Balls in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days, making them an excellent treat to enjoy throughout the week.

Freezing

These cheesecake balls freeze beautifully! Place them on a baking sheet until firm, then transfer to an airtight freezer-safe container. They’ll keep up to 2 months. When you’re ready to indulge, simply thaw in the fridge overnight to keep their creamy texture intact.

Reheating

Reheating isn’t necessary for these bites since they’re best enjoyed chilled. However, if you want the white chocolate coating a bit softer, let them sit at room temperature for 10 to 15 minutes before serving.

FAQs

Can I use canned pumpkin puree?

Absolutely! Canned pumpkin puree works perfectly in this recipe and keeps the flavor and texture just right. Just make sure it’s plain pumpkin puree, not pumpkin pie filling, which is sweeter and spiced already.

What if I don’t have a food processor for the graham crackers?

No worries! Simply place the graham crackers in a sealed plastic bag and crush them using a rolling pin or heavy pan until they’re finely ground. It’s a classic kitchen hack that works like a charm.

Can I substitute the white chocolate?

Yes, you can coat these balls with milk or dark chocolate if you prefer. Keep in mind the flavor profile will change, but it’ll still be delicious. Add a bit of coconut oil to the chocolate for a smooth dipping experience.

How do I make sure the cheesecake balls don’t fall apart?

Chilling the mixture adequately is key. Make sure to freeze the mixture before rolling and after shaping into balls. Adding a little extra graham cracker crumbs can help bind the mixture if needed.

Are these suitable for kids?

Definitely! These Pumpkin Pie Cheesecake Balls are a kid-friendly dessert that’s naturally sweet and creamy. Just keep an eye on the white chocolate if young children are helping, as it can be hot right after melting.

Final Thoughts

Making these Pumpkin Pie Cheesecake Balls is like creating a little bite of autumn magic in your kitchen. They bring together all the comforting, festive flavors we love about pumpkin pie with the indulgent creaminess of cheesecake and the fun of a no-fuss dessert ball. Whether you’re prepping for a holiday gathering or just craving something sweet and seasonal, these treats are guaranteed to please everyone and leave you excited to make them again and again. So grab your ingredients, and let’s get rolling on the coziest cheesecake bite you’ll ever make!

Pumpkin Pie Cheesecake Balls Recipe

★★★★★

4.8 from 6 reviews

Author: Harry
Total Time: 1 hour 45 minutes
Yield: Approximately 20 cheesecake balls 1x
Diet: Vegetarian

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Description

These Pumpkin Pie Cheesecake Balls are a delightful fall treat combining creamy cheesecake, pumpkin puree, and warm pumpkin pie spice, all coated in a luscious white chocolate shell and topped with crunchy graham cracker crumbs. Perfect for parties or a festive dessert bite.

Instructions

Prepare Graham Cracker Crumbs: In a food processor, blend graham crackers until fine crumbs are formed to ensure a smooth texture for the cheesecake balls.
Mix Cheesecake Base: In a large bowl, combine softened cream cheese, pumpkin puree, crushed graham crackers, and powdered sugar. Mix until well incorporated and smooth.
Add Spices and Flavor: Stir in pumpkin pie spice, a tiny pinch of salt, and vanilla extract for depth and warmth in flavor.
Chill Mixture: Freeze the mixture for 1 hour to firm up. If it is still too soft to roll, add two more crushed graham crackers and mix again.
Shape Balls: Roll the chilled mixture into approximately 20 small balls. Place them back in the freezer for another 30 minutes to set further.
Melt Chocolate Coating: Melt white chocolate and coconut oil together in the microwave in 30-second increments, stirring thoroughly between each session until smooth and fully melted.
Coat Cheesecake Balls: Dip each cheesecake ball into the melted white chocolate, ensuring full coverage. Sprinkle or dip the coated balls in extra crushed graham crackers for added texture.
Store: Place the finished cheesecake balls in the refrigerator to keep firm until serving.

Notes

Use light cream cheese to reduce fat content without compromising flavor.
If mixture is too soft for rolling, adjust texture with additional graham cracker crumbs.
White chocolate and coconut oil can be gently melted over a double boiler as an alternative to the microwave.
Store cheesecake balls in an airtight container in the refrigerator; consume within 3-4 days for best freshness.
These cheesecake balls can be frozen for up to 2 weeks; thaw in the refrigerator before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No bake, freezing
Cuisine: American