Learn how to make these super awesome and EASY 5 ingredient no bake pumpkin cheesecake balls. They are perfect for parties as we roll into the holidays!
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This is s sponsored post for Tresomega Nutrition brand that is available at Tresomega.com, Sams.com, Amazon.com and Walmart.com. My opinions are honest and 100% my own.
YUM YUM YUM. If there is one thing I like better than pumpkin spice it’s cheesecake. And these 5 ingredient no bake pumpkin cheesecake balls are easy to make and soooo yummy.
Like so many other people, I get excited when fall starts because I LOVE me some pumpkin spice. I don’t know who the initial creator of the flavor was, but I feel love for that person(s). So when fall hits, out come the pumpkin recipes! Even if it is still 90 degrees here in San Diego… I feel like our summer didn’t start until October this year. The boyfriend hates it, but I’d like it to stay warm as long as possible.
Anyways, with the continued heat, I do my best to make recipes that don’t require turning on the oven. These 5 ingredient no bake pumpkin cheesecake balls are perfect for that. Plus they are easy which is perfect for a novice baker like myself. And, well, pumpkin spice. Oh did I mention that already? Sorry about that, I just love it so much.
I use store bought pumpkin pie spice in this recipe, but making your own is quite easy as well. The Country Cook has got a great recipe for homemade pumpkin pie spice.
And I am a big fan of fresh made pumpkin puree, so that’s what I use. If you’re not interested in SUPER EASY slowcooker (read – set it and forget it) pumpkin puree, you can also buy this store bought version which is pretty good.
Looking to save some time this holiday season? Go ahead and download this FREE cookbook of easy to make side dishes. The recipes are easy and SUPER yummy!
I am working with Tresomega Nutrition and will be sharing a few recipes over the next few weeks. Tresomega is about bringing you great tasting, wholesome products using quality ingredients as part of a healthy lifestyle. Tresomega Virgin Coconut Oil is made from 100% cold-pressed young organic coconuts. The coconut oil is non-hydrogenated, contains no trans fat and is cholesterol free, a perfect substitute for butter if you are trying to be more health conscious. In this recipe I used the Tresomega Nutrition Organic Extra Virgin Coconut Oil, 29-Ounce, pictured below:
You can purchase their products at Tresomega.com, Sams.com, Amazon.com and Walmart.com. For more information on Tresomega Nutrition, check out their website at http://www.tresomega.com/, Facebook at https://www.facebook.com/TresomegaFoods/, or Twitter at https://twitter.com/TresomegaFoods.
Making the Cheesecake Balls
Once you make the pumpkin cheesecake batter, I recommend refrigerating it for at least an hour. The colder and firmer it is, the easier it will be to roll into balls without ending up with goopy cream cheese all over your hands. Also, spray your hands with a bit of nonstick cooking spray (NOT butter flavored) before you start rolling in balls.
Once you finish rolling the balls, they are popped in the freezer for about an hours to harden. Once hardened they are ready for their candy coating! The frozen balls are much easier to dip than if we were to skip the freezing process. Now you can skip the freezer, but dipping will be more difficult. Believe me. If there’s a shortcut out there, I’ve tried it.
We mix the white chocolate chips with the Tresomega coconut oil to make a candy coating for the cheesecake balls. Adding the coconut oil produces a mixture that is similar to magic shell, providing a hardened candy coating on the outside of the cheesecake balls.
Alright guys, go forth and no-bake! Then enjoy your yummy creation. Let me give you fair warning though…it’s impossible to just eat one. Literally impossible. At least for this food addict.
REMEMBER: Don’t forget to pick up your FREE cookbook below!
- 1-8 oz. package cream cheese softened
- 1/2 cup pumpkin puree
- 1/2 cup crushed graham crackers
- 1 1/2 tsp. pumpkin pie spice
- 4 tbsp. powdered sugar
- 7 oz. white chocolate chips
- 2 tbsp. Tresomega virgin coconut oil
Combine all ingredients for the pumpkin spice cheesecake.
Refrigerate for AT LEAST 1 hour.
Shape into 1" (1 tsp. sized) balls, place on wax paper, cover and pop in the freezer for about 1 hour.
Combine white chocolate chips and coconut oil in microwave safe bowl. Microwave in 30 second increments until fully melted.
Dip each ball into the melted chocolate and place back on wax paper. Refrigerate to set fully.
OPTIONAL: Sprinkle with a very light dusting of cinnamon and nutmeg.
The prep and "cook" time here are inactive for the cook.