Pumpkin Cheesecake Ball
A creamy, spiced, no-bake Pumpkin Cheesecake Ball coated in mini chocolate chips and packed with toffee bits. This festive fall dessert combines the cozy flavors of pumpkin pie with the rich texture of cheesecake—perfect for parties, holidays, or cozy gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (including chilling)
- Yield: 1 large cheesecake ball (10–12 servings)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (8-ounce) package Cream cheese, softened to room temperature
8 tablespoons Unsalted butter, softened to room temperature
1 teaspoon Vanilla extract
1 teaspoon Pumpkin pie spice
1/3 cup Canned pumpkin (not pie filling)
1 cup Powdered sugar
2 tablespoons Light or dark brown sugar, firmly packed
Orange food coloring (optional)
1 1/3 cups Spice cake mix
1/2 cup English toffee baking bits
1 cup Mini chocolate chips
Serving suggestions: Apples, Biscoff cookies, gingersnaps, or vanilla Oreos
Instructions
- In a large bowl, beat softened cream cheese and butter with a hand or stand mixer until smooth and creamy.
- Add vanilla, pumpkin pie spice, canned pumpkin, powdered sugar, brown sugar, food coloring (if using), and spice cake mix. Beat until fully combined, scraping the sides as needed.
- Stir in the toffee bits until evenly distributed. The mixture will be soft but will firm up once chilled.
- Transfer the mixture onto a large piece of plastic wrap. Wrap tightly and shape into a rough ball.
- Refrigerate for at least 2 hours, or until firm enough to hold its shape.
- Spread mini chocolate chips on a large plate. Unwrap the chilled cheesecake ball and roll it in the chocolate chips, pressing gently to coat evenly.
- Place on a serving platter and serve with cookies, crackers, or apple slices for dipping.
Notes
Use full-fat cream cheese and real butter for the best texture.
To make gluten-free, use gluten-free spice or yellow cake mix.
For a nutty coating, roll the ball in crushed pecans or walnuts instead of chocolate chips.
Drizzle caramel sauce or sprinkle crushed gingersnaps over the top before serving for extra flavor.
Store in the refrigerator for up to 4 days; do not freeze.
Nutrition
- Serving Size: 1/10 of cheesecake ball
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://chocolatecoveredamy.com/pumpkin-cheesecake-ball/
