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Chill: Place the cheesecake balls on a baking sheet lined with parchment paper and refrigerate for at least 1 hour to firm up before serving.
Notes:
For extra flavor, sprinkle some cinnamon or graham cracker crumbs on top before the white chocolate sets.
Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions:
Serve the cheesecake balls chilled as a bite-sized dessert for parties or gatherings.
Pair with a warm mug of pumpkin spice latte or chai tea for a cozy treat.
Display on a dessert tray alongside other fall treats like apple pie or gingerbread cookies.
Top with a dollop of whipped cream for an extra indulgent touch.
Add a drizzle of dark chocolate or caramel sauce for a richer flavor.
Cooking Tips:
Chill longer for firmer texture: If you prefer a firmer texture, chill the cheesecake balls for 2 hours or longer.
Use a cookie scoop: To ensure evenly sized balls, use a small cookie scoop to portion the mixture.
Customize the spice: Adjust the amount of pumpkin pie spice and cinnamon to suit your taste.
Decorate with sprinkles: For a fun twist, add seasonal sprinkles or crushed nuts on top of the white chocolate drizzle.
Skip the chocolate: If you’re not a fan of white chocolate, these taste just as delicious without it!
Nutritional Benefits:
Rich in fiber from the pumpkin puree, promoting good digestion.
Contains calcium from the cream cheese, supporting bone health.
Naturally sweetened with pumpkin, lowering the need for excessive sugar.
Healthy fats from cream cheese provide a source of energy.
No-bake means it retains more of the vitamins from the pumpkin.
Dietary Information:
Vegetarian-friendly as it contains no meat products.
Can be made gluten-free by using gluten-free graham crackers.
Nut-free, making it suitable for those with nut allergies.
No-bake, which means it’s quick and easy to prepare.
For a lower sugar option, reduce the amount of powdered sugar to taste.
Nutritional Facts (per serving):
Calories: 85
Protein: 1g
Carbohydrates: 8g
Fat: 5g
Fiber: 1g
Sugar: 4g
Storage:
Refrigerate: Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
Freeze: You can freeze the cheesecake balls for up to 2 months. Thaw in the fridge before serving.
Make ahead: Prepare the mixture and chill overnight, then roll into balls the next day.
Why You’ll Love This Recipe:
No-bake: Perfect for when you want a quick and easy dessert without turning on the oven.
Pumpkin perfection: Combines creamy cheesecake with classic pumpkin pie flavors.
Customizable: Easily adjust the spices or toppings to your liking.
Make-ahead friendly: Great for meal prepping or making in advance for gatherings.
Perfect bite-size treats: Great for sharing at parties or enjoying as a quick dessert.
Conclusion:
These Pumpkin Cheesecake Balls are a delightful no-bake dessert that captures the essence of fall.
With the creamy texture of cheesecake, the warmth of pumpkin spice, and the crunch of graham cracker crumbs, they’re the perfect bite-sized treat for any occasion.
Whether drizzled with white chocolate or enjoyed on their own, these cheesecake balls will quickly become a seasonal favorite. Serve them at your next gathering and watch them disappear!
Frequently Asked Questions:
Can I freeze these cheesecake balls?
Yes, you can freeze them for up to 2 months. Just thaw them in the fridge before serving.
Can I use fresh pumpkin puree?
Absolutely! If you prefer fresh pumpkin puree, just make sure it’s well-drained to avoid excess moisture.
Can I make these ahead of time?
Yes, you can prepare them a day or two in advance and store them in the fridge until ready to serve.
What can I use instead of graham cracker crumbs?
You can substitute graham cracker crumbs with crushed gingersnaps, vanilla wafers, or even digestive biscuits.
How can I make these dairy-free?
Use a dairy-free cream cheese alternative and skip the white chocolate drizzle to make them dairy-free.
